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Calzone

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For the dough

  • 225g/8oz plain strong flour, plus extra for dusting
  • 90ml/3fl oz milk [2], warmed to body temperature
  • 50ml/2fl oz water, warmed to body temperature
  • 1 tsp dried yeast [3]
  • 25ml/1fl oz olive oil [4]
  • pinch salt [5]

For the filling

  • 150g/5oz cherry tomatoes [6], halved
  • 200g/7oz buffalo mozzarella [7], roughly chopped
  • 200g/7oz assorted Italian cold meats (for example: salami, prosciutto [8], speck)
  • slices of chorizo ( Jeff Mod )
  • 30g/1oz grated parmesan [9]

 

Method

  1. For the dough, sift the flour into a bowl.
  2. Mix the milk, water and yeast together in a separate bowl.
  3. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.
  4. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
  5. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
  6. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.
  7. Place each ball onto a floured work surface and roll out into 20cm/8in circles.
  8. For the filling, place all of the filling ingredients into a bowl and mix together well.
  9. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.
  10. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.
  11.  Jeff Mod, brush the outer case with olive oil, it gives a nice colour and adds some flavour.
  12. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot.

JB – Traditional Carbonara From Milan – Not the popular UK version.

Posted By admin On In Italian,JB,Main,Pizza / Pasta,Sauce,Starter | No Comments
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Ingredients

[table caption=”Ingedients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
350g , spagetti
200g, Guanciale – If unavailble chunks of smoked gammon is not great but ok. Or better a good dry smoked ham.
4, Eggs
Some, Romano Cheese, If not possible a parmasan is ok.
Some, Black pepper
[/table]

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Method

Boil water and cook pasta to al dente. The time varies between shop brought dried and homemade fresh.

Cut Guanciale / Ham / Gammon into small cubes. Cook over medium heat with a little olive oil to prevent sticking. Remember as the Guanciale cooks its own fat will render out. Give it a stir from time to time to ensure even cooking. Most prefer to cook until crispy if using a substitute achieve the best possible without burning.If sticking is a problem, add a touch of water NOT OIL !!!

Mix eggs just before needed. Many make the mistake of mixing eggs early and leave them standing. That will not give the best result. Ask any good pastry chef 🙂

Drain the pasta.

Stir in the cheese to the egg mix. To make a thick creamy sauce.

Drain pasta stir in egg mix and meat the heat of the pasta will cook the eggs

Mix well. Serve as quickly as possible as the heat will soon go even if you have a heavy pot. If its too sticky add a little of the water used when cooking the pasta, it should still be warm. If its too runny add cheese.

This dish is difficult to reheat. NEVER MICROWAVE IT !!!!!

Pasta

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Ingredients

1 egg per 100g of flour

1 tsb olive oil per 100g of flour

i.e. 6 eggs , 600g flour, 6 tsp olive oil

Flavorings

Spinach either frozen ( defrost and drain before using )

Tomao puree or Sun Dried Toms.

Various herbs i.e oregeno, taragon , sage etc.

Method

Combine the ingredients.

Kneed until dough becomes elastic and glutin starts to work.

Cover / Wrap.

Put in fridge for at least 1 hour.

Roll out to shape.