Turnovers sheep cheese with anchovies and black cabbage

Procedure

Turnovers sbrinz, anchovies and black cabbage

For the brioche dough (write down the recipe, I assure you it is fabulous, chapeau to Montersino!) put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk and pour all the flour. Operate the planetarium and work the dough at low speed by slowly adding the yolks. Work for 5 minutes and then add, little by little, the softened butter: continue to work the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Let the dough rest, by covering it with plastic wrap, for 15 minutes.

Meanwhile prepare the filling: make a béchamel sauce by melting the butter on the stove and by joining the flour, mixing to form the roux. Then add in the milk, Add salt and then thicken the bechamel on fire. Once dense, remove from heat and add the nutmeg and sbrinz cheese, making sure to stir the mixture until the cheese has melted completely. Put aside.

Subtly chop the kale and sauté it in a pan with the olive oil, pine nuts and raisins already mingled for two minutes: must wither but stay crunchy. Cut each anchovy in 3 pieces.

Gain from brioche dough 14 balls weighing 60 grams and work them on a well floured drawing from each ball a round of half a centimetre thick (use a well floured rolling pin). Put in the middle of each round a little heap of cabbage, three pieces of anchovy, a dollop of cream cheese and fold the dough over itself in a Crescent shape, pressing OK on the edges to seal. Repeat with all panzerotti.

Place turnovers on a baking tray lined with a sheet of parchment paper and let them rise until doubled in volume (about an hour at room temperature). Then brush the panzerotti with the egg yolk beaten with the cream and sprinkle them with the sesame seeds.

Bake the turnovers with sbrinz anchovies and black cabbage at 190 degrees in a convection oven for about 15 minutes: hot and cold are yummy too. Obviously they enjoyed walking!

MATCHING: The presence of a seasoned cheese with a strong taste suggests the combination with a beer of a certain weight. We chose the Super Bitter, produced by the brewery Baladin: 8% ABV, amber and pleasantly bitter thanks to the use of American hops.