Ingredients:
for pasta
550 grams of flour (50% and 50% semolina flour flour Manitoba)
300 grams water 12 grams salt 20 grams sugar
30 grams olive oil 25 gr yeast For filling beer
350 g broccoli 1 onion
800 to 1000 grams of cheese (I use what I'm giving preference to string cheese type Galbanino)
Preparation:
in a bowl large enough to put the water with the yeast and sugar. Dissolve the yeast and then add half the flour. "Arrimina" to obtain a homogeneous mixture, then add salt, oil and the other flour. Knead thoroughly and then transferred to a plan and knead for 15 minutes or until mixture is smooth, soft, elastic and not sticky. Split into two parts, doing two beautiful loaves and let rise covered with a film or a damp cloth to prevent the outside dry. When the volume will be doubled (about 1 hour at 21 ° C) stretches the dough with a rolling pin by two discs with a diameter of about 45 cm.
Cook the broccoli (I steam them do) when they are cooked in a pan with wire Passali olive oil, chopped onion and if you like a little 'pepper, adding salt to taste.
Chop the cheese or cut it into cubes (I chopped the good simac (simac is not that good, just to call it somehow)
Put in the first half of the disc of dough, cheese (leave a freeboard of about 3 cm ) broccoli, and what you want (when I put disposed of also of the anchovy fillets and black olives, pitted). Put remaining cheese on the other disk of dough and close the whole (wet paste which must be closed so that sticking to pretty well). Brush the surface of the crushed with beaten egg and finally make a cut in the center with a sharp razor blade. Put in preheated oven at 250 degrees for 20 minutes. Bakes, make it cool and enjoy your meal.
Considerations:
with these quantities will be a dunk by about 2 pounds and goes, suitable to feed 6 normal people. You can always halve the dose, or crushed eat for three days, as I do, so it keeps well in the oven without special precautions. A hug
Paul.
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