Pour the sifted flour into a bowl, make a well and in the centre put the crumbled brewer’s yeast, sugar, 20 g of extra virgin olive oil and start pouring in 300 g of water, stirring with a fork from the centre outwards, slowly incorporating the flour.
Add a pinch of salt and start kneading with your hands to obtain a soft, smooth dough. Form into a ball, cover with a cloth and leave to rise for 1 hour.
Blanch the broad beans in plenty of salted water, drain them and then blend them in a blender with a little extra virgin olive oil, salt and pepper.
When you have obtained a smooth cream, add the finely grated Grana Padano cheese, the cooked ham cut into cubes and mix thoroughly.
Roll out the panzerotti dough on a floured surface, using a rolling pin, into a 4-5 mm thick sheet.
Cut out disks 10 cm in diameter, using a pastry cutter. In the centre, fill with a spoonful of broad bean puree, close the disks on themselves in a crescent shape and place the panzerotti on a baking tray covered with baking paper.
Brush the panzerotti with oil and bake in a preheated oven at 180°C for 20 minutes, until golden brown.
Serve the panzerotti still warm.
Medium
4-6 per.
90 min
