Tofu And Olive Panzarotti

  • Difficulty: experienced
  • Temperature: 180°C
  • Time: 31 minutes
  • Function: Multi Power


150 gr Olives

350 gr Semi whole wheat flour

10 gr Sesame seed oil

10 gr Shallots

300 gr Tofu



Step 1

Sift the flour and place in a mound on a board. Place the oil and salt in the center and lightly knead, adding a few tablespoons of water in order to obtain a smooth, soft dough. Knead the dough and then leave to rest in a cool place for half an hour, wrapped in a damp cloth.

Step 2

Meanwhile, wash and pit the olives, mix with the tofu and blend in the mixer to obtain a rather thick cream. Peel and slice the shallots, place in a pan with the oil and cook until soft, then add the tofu and olive cream. Cook for a few more minutes to dry out the mixture a little and then remove from the heat.

Step 3

Roll out the pastry thinly and cut out discs eight centimeters in diameter.

Step 4

Stuff the discs with some tofu cream and seal to create a triangle shape.

Step 5

Lay the panzarotti on an oven tray, brush with oil and place in the oven.

For the single recipe place the dish on level 3