Ati Mpanata is a sort of Calzone with vegetables, often wild vegetables, inside. The name “empanada” likely comes from Latin and Spanish etymology, it means literally “covered by bread”. We share the basic ancient version, without cheese. This way to fold and bake a pizza was also a system to have a complete meal to transport. Special during the work on fields usually prepared with vegetables, fish or potatoes, here the recipe made by chard or wild chard.
- 600g of flour Durum Wheat (an old variety if possible: russello, margarito, timilia)
- 0.350 lt water
- 1 cube of yeast
- 2 bunches of chard
- 2 cloves of garlic
- 100 grams of dried tomatoes (such as sun-dried tomatoes)
- 30g of extra virgin olive oil (2 tablespoons)
Yield: 4 people
STEP 1: Dissolve the yeast in a bowl with a glass of warm water. In a large bowl put the flour and add the yeast. Knead, adding water necessary to obtain a smooth mixture. Form a loaf and carve with a knife. When done, let stand in a warm place about 2 and a half hours.
STEP 2: Roll out the dough and place on an oiled baking pan and put on the sauce.
STEP 3: Apply a paste of the same shape and size and place it over, closing the ends turning them on themselves. Skew with a fork on the top. Put the “mpanata” in the hot oven and put to 180°C (375°F) for 30 minutes.