Leek and potato calzoncini
Calzoncini di porri e patate
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For the dough
20 g fresh yeast
500 g flour
1 teaspoon sugar or malt
1 teaspoon salt
0.5 liter of water at 35-40° C
For the filling
3 leeks
3 medium potatoes
vegetable broth or mixture of smells
summer savory
turmeric
paprika
extra virgin olive oil
salt
Dough
Melted away yeast and sugar in the water (keep a little aside and possibly add it after itself remains flour), add flour as it absorbs water until a very soft dough. Cover with a cloth and let stand for at least 2 hours in a warm place and sheltered from temperature changes.
Stuffing
Leek and potato stir-fry cut fine passes with extra virgin olive oil, add a cup of water and cover. Towards the end of cooking, add salt and add savory, turmeric and a pinch of paprika.
Take the dough, mix it slightly and add the salt. Into the pan just wax paper or parchment paper-covered stretch of calzolcini with a diameter of about 15 cm, prick with a fork and left for another 20 minutes in a warm place ... as above.
Take the cannoli, shorts, and put chiudeli at 180° C until golden ... enjoy your meal!
(Thanks to Antonella D.)
