Escarole Calzone: Calzone di Ricotta e Escarola

Name: Escarole Calzone: Calzone di Ricotta e Escarola
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps very small capers, rinsed 3 times in water and drained; 59 milliliters dried currants; 1 large head escarole, about 1 1/4 to 1 1/2 pounds; 828 milliliters all-purpose flour; 473 milliliters fresh ricotta; 43 grams fresh yeast; 4 cloves garlic, thinly sliced; 1 Tbsp honey; 1 Tbsp extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 237 milliliters Gaeta olives, pitted but left whole; 59 milliliters pine nuts; 59 milliliters light red or white wine, such as Fiano del Avellino; 1 teaspoon salt; 4 servings Salt and pepper; 4 salted anchovies, finely minced; 177 milliliters warm water

Escarole Calzone: Calzone di Ricottan e Escarola might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 30g of protein, 46g of fat, and a total of 967 calories. If you have very capers, ricotta, anchovies, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

To make the dough: place the wine, water, and yeast in a large bowl and stir until dissolved.

Ingredients you will need

Dough

Water

Yeast

Wine

Equipment you will use

Bowl

Add the honey, salt and olive oil and mix thoroughly.

Ingredients you will need

Olive Oil

Honey

Salt

Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.

Ingredients you will need

All Purpose Flour

Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.

Ingredients you will need

Dough

Place it in a clean, lightly-oiled bowl and cover it with a towel.

Equipment you will use

Bowl

Let it rise in the warmest part of the kitchen for 45 minutes.

Cut the dough into 4 equal pieces and knead it into rounds.

Ingredients you will need

Dough

Let rest 15 minutes.

For the filling: bring 3 quarts of water to boil.

Ingredients you will need

Water

Remove leaves from escarole head and rinse of all sand and dirt. Drop the leaves into the boiling water and cook until tender, about 8 to 9 minutes.

Ingredients you will need

Escarole

Water

Remove, drain and allow to cool. Stack the leaves, cut them into 1-inch thick ribbons, and set aside. In a 12 to 14-inch saute pan, heat oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook 2 to 3 minutes, until light golden brown.

Ingredients you will need

Garlic

Add the capers, anchovies, olives, currants, and pine nuts and cook 2 to 3 minutes, until garlic is dark golden brown.

Ingredients you will need

Anchovies

Pine Nuts

Currants

Capers

Garlic

Olives

Add the escarole and stir until well mixed.

Ingredients you will need

Escarole

Remove from heat and allow to cool. Gently stir in ricotta and season mixture with salt and black pepper. Set aside.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Preheat oven to 425 degrees F and place a clean pizza stone in the oven to preheat.

Equipment you will use

Pizza Stone

Oven

Dust a clean work surface lightly with flour. Take the first of 4 rounds of dough and flatten it with your fingers and palms until it is about 1/8 to 1/4-inch thick and oval-shaped, and about 10-inches across.

Ingredients you will need

Dough

All Purpose Flour

Place one 1/4 of the escarole mixture in upper part of center of the rolled dough. Fold the dough to form a half-moon, then seal the edges. Repeat this process with the other 3 pieces.

Ingredients you will need

Escarole

Dough

Place each piece on the stone in the oven and cook 15 to 18 minutes until golden brown.

Equipment you will use

Oven

Remove from the oven and serve. This dish is often served at room temperature, but can be eaten fresh from the oven.

Equipment you will use

Oven