Last Saturday at Casa Boarati( casa nuova!) we have been treated to some lovely food again. It was lovingly prepared in their new kitchen, with fire burning, while vino was being enjoyed and conversation was flowing together with the said vino. One of the courses were small calzone made my Enrico, with Molly’s filling of spinach and ricotta. The dough was beautifully thin and crispy, I wish I could have had more, but there was fresh tagliatelle being made with veggie ragu, so I didn’t pig as much as I wanted.:-)

But I asked Enrico for recipe and made my first calzone today. Started in the morning, made a wonderful dough, far too much of it, which is why we will have pizza for lunch tomorrow, I saved some dough in the fridge. So, after Enrico, I used 550g of manitoba flour, 150g of semola di grano duro, fresh yeast 5g, some salt, some olive oil. KA did the kneading, then I stretched and folded it twice every 30 mins. Left to prove for about 5 hours- it’s grown beautifully, then, before we had to go to school for Izzie, I shaped the dough into 5 handsome balls to rest further.

Quickly pan fried some onion, red pepper, aubergine, spicy sausage- not spicy enough- and when we came back from school we could get cracking.

Having watched some videos on calzone last night I used some ricotta as well as mozarella and tomato sauce. Sun dried tomatoes were brilliant. What it needed and next time I will be ready, was some heat, some chili, either flakes or fresh. Maybe some olives, black ones. Lots of room to play and play I shall!