RECIPE TITLE "Bite-sized Calzones
Stuffed With Red Cabbage and Chevre (Calzonetti Con Cavolo Rosso e Caprese) "
from: Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables by Anne Bianchi, Douglas Hatschek (Photographer) - ©1997 Anne Bianchi
Serves 4 3-1/4 hours moderate
Calzones are half moon-shaped stuffed pizzas native to southern Italy. Their size varies from 6 to 8 inches in length and fillings include anything from four cheeses to the standard tomatoes and mozzarella. A few years ago, I began to notice that Tuscans had appropriated the idea of calzone and pressed them into use as a cocktail party appetizer The Tuscan version, however, is much smaller in size and wrapped around largely vegetable fillings. The result is a marvelous slightlylarger-than bite-sized nibble.
1 tablespoon yeast
1 1/2 cups warm wate
r 4 Cups unbleached all-purpose flour, plus flour for kneading
2 tablespoons extra-virgin olive oil, plus additional oil to grease the bowl
1 teaspoon salt
3 tablespoons extra-virgin olive oil 1 medium onion, minced
1 small head red cabbage (approximately 2 pounds), cored and finely chopped
1/2 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 pound chevre
2 tablespoons fresh chopped parsley
Extra-virgin olive oil
Coarse-grind polenta for sprinkling
1. To make the dough, sprinkle the yeast over 1/2 cup of warm water in a 4-ounce glass. Place the glass in a larger bowl containing enough hot water to come up to the halfway mark on the glass. Set aside for 15 minutes.
2. Place the flour in a large bowl (or in a food processor). Add the yeast, 1 cup warm water, oil, and salt. Mix (or process) until you have a soft dough. Add additional warm water as necessary. Turn the dough out onto a floured surface and knead until smooth, taking in as much of the remaining flour as the dough will absorb, about 7 minutes. Place the dough in a clean bowl that has been well coated with olive oil. Cover with a damp towel and place in a warm spot to rise for 2 hours.
3. Meanwhile, make the filling. Heat the oil in a skillet and sauté the onion over low heat for 7 minutes or until soft. Add the cabbage and lemon juice, cover and sauté for 10 minutes until the cabbage is wilted. Stir in the vinegar, season with salt and pepper, transfer to a bowl, and bring to room temperature.
4. Crumble the chevre into the cooled cabbage and toss with the parsley.
5. Roll the dough into sixteen 4-inch rounds. Brush each with a little oil.
6. Preheat the oven to 500 degrees. Divide the cabbage and chevre among the 16 rounds, placing it on half the dough and leaving about a 1/2 -inch margin. Fold the dough over and press with your fingers to seal the edges tightly. Brush each calzonetti with a little oil and set them on a baking sheet (or pizza stone) that has been sprinkled with coarse-grindBake for, 15 minutes or until the crust turns golden. Serve immediately.
Variations: The possibi ties are infinite when it comes to stuffing mixtures. Try red onions, mushrooms, black olives, and fresh mozzarella. Or lemon zest, olive oil, sesame seeds, chopped greens, and thyme. Also try serving with a dipping sauce.
Make Ahead: Pizza dough can be made 1 day in advance and refrigerated in a plastic bag sealed tightly to prevent the dough from expanding further. It can also be frozen and thawed when needed. The cabbage filling can be prepared up to 3 days in advance and refrigerated.
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