Panzerotti with carrot greens

Mix the flour with 150 milliliters of lukewarm water, in which you will have dissolved the yeast. Knead and form twelve balls that you will let rise in a warm, dry place for at least three hours.

Boil and squeeze the carrot leaves, chop them coarsely and mix them with the pecorino cut into very small cubes; add salt and pepper to taste.

On the pastry board, roll out the dough to a thickness of about three millimeters, then form discs about ten centimeters in diameter and fill them with the mixture. Fold each disc into a half-moon shape, pressing along the edges to seal it.

Bake at 180°C for half an hour.