Text 838, 109 rader
Skriven 2008-01-18 00:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: good meat
=====================
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> being half-sicilian and half-northern Italian tells it all

I have a friend here whose parents were Sicilian but who grew up in
northern Italy (and came to Canada in the 50's).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calzone Alla Falzone with Sicilian Salad
 Categories: Italian
      Yield: 2 Servings
 
      2 lg Garlic cloves; (not peeled)
           Extra virgin olive oil; for
           -cooking
      2 ts Dried yeast; (7g sachet)
    700 g  Self raising flour; plus
           -extra for dusting
           Good pinch dried oregano
     25 g  Unsalted butter
    125 g  Ball mozzarella
     50 g  Button mushrooms
    115 g  jar artichokes in olive oil
      3    Ripe plum tomatoes
      8 sl (150 g) Prosciutto
    225 g  tender young spinach
    200 g  Drained can black pitted
           -olives
    115 g  mascarpone cheese
      1 bn Fresh mixed herbs;
           -(flat-leaf parsley,
           basil and chives)
    150 g  white bread
      1 ts Balsamic vinegar
           Salt and freshly ground
           -black pepper
 
  Preheat the oven to 240C/475F/Gas 9. Place the garlic cloves in a
  small roasting tin and drizzle over a little olive oil. Place in
  the oven for 10-12 minutes or until softened when gently squeezed.
  Open the sachet of yeast and place in a jug. Pour in 200ml/7fl oz
  of tepid water, stirring.
  
  For the Dough: Place the flour in a bowl and make a dip in the
  centre. Add the oregano, knob of butter, few drops of olive oil
  and season generously. Pour in the dissolved yeast mixture and
  pour in 200ml/7fl oz tepid water or enough to make the mixture
  come together in the bowl. Lightly mix with your hands until you
  have a ball of dough. Tip out the dough on to a lightly floured
  surface and knead lightly to a round smooth ball. Cut into eight
  portions and 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).
  
  Chop up the mozzarella, mushrooms and artichokes and place each
  one in a small bowl. Peel one of the plum tomatoes, remove the
  seeds and chop up the flesh, then place in a bowl. Shred four
  slices of the prosciutto and put on a plate with a handful of the
  spinach and half of the olives. Layer up the mozzarella,
  mushrooms, artichokes, plum tomatoes, prosciutto, spinach and
  olives with dollops of the mascarpone on one side of each piece of
  dough and fold over to enclose. Seal the edges of each calzone by
  folding it like a pasty. Lightly dust a baking sheet with flour
  and place the calzones on top. Drizzle a little of the olive oil
  over the top. Bake for 10-12 minutes until cooked through and
  golden brown.
  
  Heat a frying pan. For the Tapenade: Place the remaining olives in
  a food processor with some flat-leaf parsley, basil and chives and
  squeeze in one of the roasted garlic cloves. Blitz to a paste and
  then pour in enough olive oil to make a thick puree - you'll
  probably need four to five teaspoons in total. Season to taste.
  
  Remove the crusts from the bread, cut into cubes and place in a
  bowl. Spoon over the tapenade and toss to coat. Add some oil to
  the frying pan and then tip in the coated bread cubes. Cook for
  4-5 minutes, tossing occasionally until crisp and lightly golden.
  Drain well on kitchen paper.

  For the dressing for the salad: Place the balsamic vinegar in a
  blender with a good handful of basil leaves, 4 tbsp olive oil and
  squeeze in the remaining roasted garlic clove. Whiz to a thick
  dressing and season to taste.
  
  Slice up the remaining two tomatoes for the salad. Place the
  spinach in a bowl with some herb leaves, season generously, pour
  over the dressing and toss to coat. Arrange some on a serving
  plate, scatter the sliced tomatoes on top and sprinkle over the
  tapenade croutons.

  Place two of the calzones on the serving plate. Cut one of the
  remaining slices of the prosciutto in half and arrange on top with
  some basil leaves. Drizzle with a little more olive oil and serve
  at once.
  
  Recipe by: Anything You Can Cook
 
MMMMM
 

Cheers

YK Jim


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