Preparation

• Prepare the base dough, dissolve the yeast in the water, pour the flour into a bowl with the salt and add the yeast.

• Mix as you add it then knead, if it is too sticky add a bit of flour.

• Make a ball and let it rise for about 3-4 hours in a bowl covered with plastic wrap.

• Clean the broccoli rabe by removing the woody stems, use only the leaves and the top part.

• Wash them well to remove any soil residues, you can of course use frozen ones or other vegetables.

• Put them in a pan with a generous amount of oil and let them fry, when softened lower the heat.

• Continue cooking while keeping an eye on the pan as they can burn.

• If you want good broccoli rabe don’t add water when needed but oil.

• Take the sausages, remove the casing and crumble them.

• Put them in the same pan as the broccoli rabe but on one side, do not mix everything, cook over medium heat keeping the part of the pan with the sausage in contact with the flame.

• This way the broccoli rabe doesn’t burn, the sausages cook and become flavorful.

• Once risen, divide the dough into 3 pieces and roll them into squares or rectangles.

• If you formed rectangles, stuff them with broccoli rabe, crumbled sausage, and provola pieces then roll it all up.

• If you formed squares, fill only one half from one corner to the center and close with the other half forming a triangle.

• Seal the edges underneath and let rise for 15 minutes on the baking sheet lined with parchment paper.

• After the time has passed, preheat the oven to 350-390°F and bake the panzerotti for 15-20 minutes.

  Bon appétit

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