List of Ingredients
- 4 3/4 C. of flour
- 1 LB. of eggplant
- 1/2 LB. of red bell peppers
- 1/3 LB. of potatoes
- 2.5 OZ. of black olives, pitted
- 1/3 C. of grated Grana Padano cheese
- 1 TBSP. of brewer's yeast
- Extravirgin olive oil
- Salt
- Sugar
- Marjoram
Method
Add 1 teaspoon of salt to the flour. Heat 1 1/2 cups of water and add the sugar and yeast. Mix well, then combine with the flour and knead until you get a smooth and uniform dough. Let rise for about 1 hour.
Wash and cut the eggplant, peppers, and potatoes into quarter-inch cubes. Heat 2 tablespoons of olive oil in two different pans: in one, add the peppers and potatoes along with a splash of water; in the other, place the eggplant. When cooked, combine all the vegetables along with the grated cheese, finely chopped olives, and a few leaves of marjoram (filling).
Roll out the dough into a quarter-inch sheet on a floured surface using a rolling pin. Then cut out 4-inch round discs.
Place a spoonful of filling on each one and close into a crescent shape, sealing the edges with a fork. Bake at 400°F for about 15 minutes, or fry in peanut oil.