KCB 8.17: Ricotta Cheese-filled Pastries (Calzone)
Ricotta Cheese-filled Pastries (Calzone)
Calzone are popular half-moon shaped stuffed savoury-or-sweet pastries from Italy. This is my version of the savoury variety eaten in the southern region of Campania, Basilicata, and Puglia. Serve calzone as part of a traditional Italian vegetarian meal or as an entree or snack, either hot or cold.
• PREPARATION TIME: 50 minutes
• DOUGH RISING TIME: 1 hour 30 minutes
• DRYING TIME: 20 minutes
• YIELD: About 18 calzone
• DOUGH RISING TIME: 1 hour 30 minutes
• DRYING TIME: 20 minutes
• YIELD: About 18 calzone
Pastry
• 3 teaspoons (15 ml) fresh yeast
• 1/2 cup (125 ml) warm water
• 1 teaspoon (5 ml) sugar
• 4 cups (1-litre) plain flour
• 1 teaspoon (5 ml) salt
• 3 tablespoons (60 ml) olive oil
• 1/2 cup (125 ml) warm water
• 1 teaspoon (5 ml) sugar
• 4 cups (1-litre) plain flour
• 1 teaspoon (5 ml) salt
• 3 tablespoons (60 ml) olive oil
Filling
• 1 tablespoon (20 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) red or green peppers, finely diced
• 1/2 cup (125 ml) black olives, chopped
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 2 cups (500 ml) ricotta cheese (or cottage cheese or fresh curd, crumbled)
• 1/2 cup (125 ml) grated parmesan cheese
• 1/3 cup (85 ml) grated cheddar cheese,
• 1/2 cup (125 ml) spinach leaves, chopped and lightly-blanched
• 1/3 cup (85 ml) chopped fresh parsley
• oil or ghee for deep frying
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) red or green peppers, finely diced
• 1/2 cup (125 ml) black olives, chopped
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 2 cups (500 ml) ricotta cheese (or cottage cheese or fresh curd, crumbled)
• 1/2 cup (125 ml) grated parmesan cheese
• 1/3 cup (85 ml) grated cheddar cheese,
• 1/2 cup (125 ml) spinach leaves, chopped and lightly-blanched
• 1/3 cup (85 ml) chopped fresh parsley
• oil or ghee for deep frying
1. Dissolve the yeast in the warm water, add the sugar, mix well, and leave covered in a warm place for 10 minutes or until the mixture froths.
2. Sift the flour and salt into a large mixing bowl. Add the yeast, oil, and enough lukewarm water to make a smooth dough. Knead well for 5 minutes. Rub oil inside the bowl and over the dough. Place the dough in the bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. To prepare the pastry filling: heat the olive oil in a small frying pan over moderate heat. Saute the asafoetida in the hot oil for a few seconds; then add the diced peppers and saute for one minute. Add the chopped black olives, salt, and pepper and stir to mix; then remove from the heat and allow to cool.
4. Combine the ricotta cheese, parmesan cheese, cheddar cheese, cooled olives and pepper mixture, spinach, and parsley in a large bowl. Mix well and set aside.
5. After the dough has risen the first time, punch it down with your fist, remove it from the bowl onto a floured bench top, and knead again for one minute. Roll the dough out with your hands into a long tube and cut into 18 portions. Roll each portion into a smooth ball and, with a rolling pin, roll out each ball into a 13 cm (5-inch) disk.
6. Divide the filling into 18 portions. Place a portion in the centre of each disk. Fold over and seal around the edge either with a fork or by pressure from your fingertips to make small semicircular pastries. Place all the pastries on a oiled tray and leave them covered with a cloth in a warm place for 30 minutes.
7. Heat the ghee or oil for deep-frying in a wok or large pan over moderate heat; 180°C/355°F and fry 6 pastries, turning when required, until they are golden brown. Remove and drain. Repeat until all the pastries are fried. Serve calzone either hot, warm, or cold.
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