Bonanto Recipe

Activate Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Once the yeast is activated, pour it into the flour mixture along with olive oil. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Let the Dough Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Spinach

In a large pan, sauté the chopped spinach over medium heat until wilted. Remove from heat and let it cool slightly.

Mix Filling

In a bowl, combine the ricotta cheese, sautéed spinach, grated Parmesan cheese, black pepper, and nutmeg. Mix well until fully combined.

Shape the Dough

Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a flat circle approximately ¼ inch thick.

Add Filling

Spoon a generous amount of the filling onto one half of each dough circle, leaving a border around the edges.

Seal the Dough

Fold the other half of the dough over the filling and pinch the edges to seal. You can crimp the edges with a fork for a decorative touch.

Cook the Bonanto

Heat a non-stick skillet over medium heat. Cook each filled dough for about 3-4 minutes on each side until golden brown and cooked through.

Serve

Remove from skillet and let cool slightly before serving. Enjoy your Bonanto with a drizzle of olive oil or your favorite sauce.