Erbazzone with senator cappelli flour
- Difficulty: Medium
- Prep time: 2
- Serves: 4 Serves
- Cost: Low
- Note: Emilia Romagna gastronomic specialities in a vegan key
Ingredients
Ingredients for erbazzone
- 200 g durum wheat flour (senator capelli)
- 200 g flour type 2
- 70 g extra virgin olive oil
- 150 g warm water
- 1 pinch whole sea salt
Filling
- 400 g spinach
- 200 g chard
- 200 g cooked chicory, boiled
- 100 g grilled tofu
- 1 spring onion
- 1 clove garlic
- 1 pinch whole sea salt
- 1 pinch of pepper
- 50 g cream spreadable veg
- Nut's kernels
PREPARATION
In a bowl mix the flour with warm water, oil and a pinch of salt until you have a soft mixture.
Make a ball and let rest at room temperature for half an hour.
In the meantime wash the herbs and steam them. Alternatively you can cook them in a little water letting them blanching for a few minutes.
Drain well and finely cut.
In a frying pan add the chopped onion, the herbs and the garlic clove. Season with salt and pepper, stir a little in the frypan to dry. Add the grilled tofu that you previously chopped.
Spread half of the dough between two sheets of baking paper and put it in the pan; hole the dough with a fork and fill with herbs, tofu and veg cream. Spread the other half dough and close the erbazzone. Always with a fork make some small holes, decorate with sesame seeds. Cook in the oven (ventilated) at 180 degrees for 30/35 minutes.
