Recipe

Calzone Alla Falzone With Sicilian Salad Pt 2 Recipe

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Ingredients

125 g Ball mozzarella
1 150 gram pie white bread
1 150 gram pac Proscuitto;
Good pinch dried oregano
1 225 gram bag tender young spinach
2 lg Garlic cloves;
50 g Button mushrooms
3 Ripe plum tomatoes
1 115 gram jar artichokes in olive oil
Extra virgin olive oil; for cooking
1 bn Fresh mixed herbs;
2 ts Dried yeast;
1 ts Balsamic vinegar
25 g Unsalted butter
Salt & freshly ground black pepper
200 g Drained can black pitted olives
1 115 gram car mascarpone cheese; about
700 g Self raising flour; plus extra for dusting

Directions

Step #1 Preheat the oven to 240C/475F/Gas 9.
Step #2 1 Place the garlic cloves in a small roasting tin & drizzle over a little olive oil.
Step #3 2 place this in the oven for 10-12 mins or until softened when carefully squeezed.
Step #4 Open the sachet of yeast & place this in a jug.
Step #5 Pour in 200ml/7fl oz of tepid water, stirring.
Step #6 3 For the Dough: Place the flour in a bowl & make a dip in the centre.
Step #7 Add the oregano, knob of butter, few drops of olive oil and Spice up generously.
Step #8 4 Pour in the dissolved yeast mixture & pour in 200ml/7fl oz tepid water or enough to make the mixture come together in the bowl.
Step #9 Lightly mix with your hands until you have a ball of dough.
Step #10 5 Tip out the dough on to a lightly floured surface & knead lightly to a round smooth ball.
Step #11 6 Cut into eight portions & roll each one out to a 10cm/4" circle, ensuring that the dough is thick enough to hold the ingredients when sealed (only make two).
Step #12 7 Chop up the mozzarella, mushrooms & artichokes & place each one in a small bowl.
Step #13 Peel one of the plum tomatoes, remove the seeds and chop up the flesh, then place this in a bowl.
Step #14 8 Shred four slices of the proscuitto & put on a plate with a handful of the spinach & half of the olives.
Step #15 9 Layer up the mozzarella, proscuitto, mushrooms, artichokes, plum tomatoes, spinach & olives with dollops of the mascarpone on one side of each piece of dough & fold over to enclose.
Step #16 10 Seal the edges of each calzone by folding it like a pasty.
Step #17 Lightly dust a baking sheet with flour & place the calzones on top.
Step #18 11 Drizzle a little of the olive oil over the top.
Step #19 Bake for 10-12 mins until cooked through & golden brown.
Step #20 12 Heat a frying pan.
Step #21 For the Tapenade: Place the remaining olives in a food processor/blender with some flat-leaf parsley, basil & chives and squeeze in one of the roasted garlic cloves.
Step #22 13 Blitz to a paste & then pour in enough olive oil to make a thick puree - you'll probably need four to five tsps in total.
Step #23 Spice up to taste.
Step #24 14 Remove the crusts from the bread, cut into cubes & place this in a bowl.
Step #25 Spoon over the tapenade & toss to coat.
Step #26 Add some oil to the frying pan & then tip in the coated bread cubes.
Step #27 15 Cook for 4-5 mins, tossing every once in awhile until crisp & lightly golden.
Step #28 Drain well on kitchen paper.
Step #29 16 For the dressing for the salad: Place the balsamic vinegar in a mixer with a good handful of basil leaves, 4 tbsp olive oil and squeeze in the remaining roasted garlic clove.
Step #30 Whizz to a thick dressing & Spice up to taste.
Step #31 17 Slice up the remaining two tomatoes for the salad.
Step #32 Place the spinach in a bowl with some herb leaves, Spice up generously, pour over the dressing continued in part 2.
Enjoy the Calzone Alla Falzone with Sicilian Salad Pt 2 recipe