Panzerotti With Gorgonzola And Dandelion
- Dosi 2 Persone
- Preparazione 1h
the potatoes make the dough soft
Ingredienti
- 500 gr Semi-wholemeal flour
- 100 gr Mother yeast
- 50 gr Potato flakes
- 270 ml Warm water
- 50 ml Olive oil
- 25 gr Barley malt
- 400 gr Dandelion
- 130 gr Gorgonzola
- 200 gr Ricotta Or Cream Cheese
- 1 Teaspoon Honey
Preparazione
- Step 1
- First prepare the dough. mix flour and potato flakes. Melt the sourdough with part of the water and the malt, add to the flour, little by little water remaining, work well, and when it is combined add the oil in several times and the salt. Work until the dough is smooth and elastic. At this point put in a warm bowl to rise. Meanwhile prepare the filling. Wash and boil the dandelion for 5 minutes, drain, squeeze well and chop finely. Combine the gorgonzola, ricotta, mix well. Once it has risen, roll out the dough that is not too thin and fill. Leave to rise for another hour, brush with honey diluted in a little water and sprinkle with poppy seeds Bake for the first 10 minutes at 250 degrees, lower the temperature to 200 and leave for another 10 minutes, until the surface is golden
- Birra da abbinare
- Scegli la birra da abbinare a questo piatto direttamente su Voglio Una Birra
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