Chef Joey's Mexican Calzone (vegan)
Chef Joey's Mexican Calzone (vegan) is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains about 12g of protein, 33g of fat, and a total of 483 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 54 minutes. If you have marinara sauce, button mushrooms, corn niblets, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.
Barone Ricasoli Colledila Chianti Classico Gran Selezione
Bright ruby color and stunning concentration of fragrances. Its ethereal fruity, flowery and balsamic notes strike for their fresh elegance. Notes of cherry, sour cherry, black cherry, morello cherry, violet, mint, aniseed, cinnamon. All its splendor is expressed in the palate with an extraordinary balance between the concentration of acidity and elegance. The typical notes of red fruit extended by the sweet tannins and mineral sensations return. Clean, elegant, lingering, and delicate.