Oven-Baked Panzerotti with Fava Bean Cream

Oven-Baked Panzerotti with Fava Bean Cream, Pecorino, and Salami


For the panzerotti dough:

  • 3 cups all-purpose flour
  • 3/4 cup lukewarm water
  • 2 1/4 teaspoons dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the filling:

  • 2 1/2 cups fresh or frozen fava beans
  • 1 cup grated pecorino cheese
  • 3.5 ounces salami (preferably sweet), diced
  • Salt and pepper to taste
  • Extra virgin olive oil as needed


  1. Preparing the dough:

    • In a large bowl, mix the flour with the dry yeast, sugar, and salt.
    • Gradually add the lukewarm water, kneading until you get a smooth and soft dough.
    • Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
  2. Preparing the filling:

    • Meanwhile, prepare the fava bean cream. If using fresh fava beans, blanch them in salted water for a few minutes, then drain and remove their outer skin.
    • Blend the fava beans with some extra virgin olive oil, adding salt and pepper to taste. Drizzle in olive oil until you get a smooth and homogeneous cream.
    • In a bowl, mix the fava bean cream with the grated pecorino cheese and diced salami. Adjust salt and pepper if necessary.
  3. Assembling the panzerotti:

    • Once the dough has risen, divide it into 8 equally sized balls.
    • Roll out each dough ball on a floured surface to form discs about 6 inches in diameter.
    • Spread the prepared filling in the center of each dough disc, leaving a margin of about 1-1.5 inches around the edges.
  4. Closing and baking:

    • Fold the dough disc over the filling, sealing the edges well and forming a half-moon shape.
    • Use a fork to press down on the edges of the panzerotti to seal them further.
    • Place the panzerotti on a baking sheet lined with lightly oiled parchment paper.
    • Brush the surface of the panzerotti with some extra virgin olive oil.
    • Bake the panzerotti in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden and crispy.
  5. Serving:

    • Once baked, remove the panzerotti from the oven and let them cool for a few moments before serving.
    • Serve the warm oven-baked panzerotti with fava bean cream, pecorino, and salami, perhaps accompanied by a fresh green salad.