Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
INSTRUCTIONS
- Mix the flour with 2 tablespoons of olive oil, a pinch of salt and enough water to make a soft dough. Cover with a damp cloth and let rest for 45 minutes.
- Boil the dandelion for poor 5 minutes in a little lightly salted water, drain and let cool. Then squeeze and chop finely.
- in a double boiler, melt the blue cheese mixed with ricotta cheese, season right away the cream with the dandelion and then cool the whole thing.
- Divide the dough into 8 pieces, then roll them very thinly getting large and thin rounds. Brush the edges with water and spread each one with the filling. Fold them forming the panzerottis in half, seal the edges by pressing with a fork and transfer them to a baking sheet covered with parchment paper.
- Brush the surface with 2-3 tablespoons of honey diluted in water, sprinkle with a spoonful of poppy seeds so they will remain attached. Bake at 180 ° C for 20 minutes.
