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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: lewkowicz@binah.cc.brandeis.edu
Date: Tue, 18 Feb 1992 11:54:12 GMT
Subject: LACTO: Calzones
References: <kq07lgINNbcf@mthvax.cs.miami.edu>
Reply-To: lewkowicz@binah.cc.brandeis.edu
Summary: orig. subject: Re: REQUEST: Calzones
Archive-Name: recipes/lacto/calzones
Keywords: recipe lacto calzones
Followup-To: rec.food.veg
Organization: Brandeis University
Approved: aem@mthvax.cs.miami.edu
Great recipe for calzones from The Moosewood Cookbook (Mollie Katzen, 1977,
Ten Speed Press, Berkeley, CA):
The Dough:
Soften together: 1 1/2 tsp. dry yeast, 1 tbsp. honey, 1 cup wrist-temp.
water
Add: 1 1/2 tsp. salt (I usually omit salt from most recipes I make), 2 1/2
to 3 cups flous (mixed whole wheat and white, or just white -- whole
wheat combination is better)
Knead 10-15 minutes. Cover, set in warm place to rise until double (one
hour) (make filling while dough rises). Punch down, divide into six
sections, and roll out in rounds 1/4 inch thick. Fill with 1/2-3/4 cup
filling, placing filling on one half of the circle, leaving a 1/2 inch rim
(she has a drawing showing exactly what she means). Moisten the rim with
water, fold empty side over, and crimp the edge with your favorite fork.
Prick it here and there. Bake on oiled tray in a preheated 450 degree oven
for 15-20 minutes, or until crispy and lightly browned. Brush each pastry
with butter when you remove it from the oven.
Filling: 1 lb. ricotta cheese, 2 cloves crushed garlic (though we
always use more), 1/2 minced onion, 1 lb. fresh spinach, 2 packed cups
grated mozzarella , salt, pepper, 1/2 cup freshly grated parmesan (best
if freshly grated), dash of nutmeg, 2 tbsp. butter
Wash, stem, and finely chop spinach. Steam it quickly, on medium-high heat,
adding no additional water. When wilted and deep green, remove to mixing
bowl with slotted spoon. Saute onion and garlic in butter until translucent
and soft. Combine all ingredients, mix well, salt and pepper to taste.
We've also played around with different fillings -- we also like to include
hot sausage, crumbled and brown; broccoli is good, too.
Mollie Katzen also put out The Enchanted Broccoli Forest, which also has
some wonderful recipes -- our favorite in that book is Pasta Primavera
(she calls it Confetti Spaghetti).
Enjoy!