This Week's Recipe: Matteo and Emily take a break from cooking this week to discuss their Italian wines for specialized regions in Italy, and to discuss the upcoming feast on May 17th.
May 5, 2005

Ingredients:
Calzone Dough
-FLOUR 100% 2 POUNDS
-WATER 64% 1.28 POUNDS (about 16 fluid ounces)
-HONEY 1.2% .2 POUNDS (about 1 1/2 teaspoons)
-YEAST 1.1% .2 POUNDS (about 1 1/2 teaspoons)
-SALT .75% .12 POUNDS (about 1 teaspoon)
-COMBINE THE WATER (AT BODY TEMPERATURE)AND THE HONEY, WHISK TO DISSOLVE
-ADD THE YEAST, WHISK TO DISSOLVE
-ADD 1/4 OF THE FLOUR, WHISK TO DISSOLVE AND LET RISE FOR 1 HOUR
-AFTER AN HOUR, ADD THE REST OF THE FLOUR, KNEAD FOR 3 MINUTES
-ADD THE SALT AND KNEAD FOR ANOTHER 3 MINUTES. LET RISE FOR ANOTHER HOUR.
TURN DOUGH OUT ONTO A FLAT SURFACE AND SHAPE.


Calzone Stuffing
-1 CUP CHOPPED SPINACH
-1/2 CUP CHOPPED FRESH BASIL
-1/2 CUP GRATED PARMESAN CHEESE
-1 CUP COARSE CUT MOZZARELLA CHEESE
-1 TEASPOON GROUND BLACK PEPPER
-COARSE KOSHER SALT

COMBINE THE ABOVE INGREDIENTS FOR THE FILLING

SHAPE THE DOUGH INTO 4 OUNCE BALLS, FLATTEN, HAMMER, STRETCH UNTIL THIN (1/8 TO 1/16 INCH) CIRCLES

PLACE ENOUGH FILLING TO COVER HALF THE CIRCLE 1/2 INCH FROM THE EDGE. MOISTEN THE EDGE.
FOLD OVER AND CRIMP THE EDGE TO MAKE A SEMI-CIRCULAR PIE. SPRINKLE WITH COARSE SALT.

BAKE AT 450 FOR 10-15 MINUTES ON AN OILED BAKING SCREEN OR OILED PAN.

ENJOY

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