Calzone Alla Falzone With Sicilian Salad Pt 1 Recipe

• 2 lrg Garlic cloves, (not peeled) Extra virgin extra virgin olive oil, for cooking
• 2 tsp Dry yeast, (7g sachet)
• 700 gm Self raising flour, plus extra for dusting Good healthy pinch dry oregano
• 25 gm Unsalted butter
• 125 gm Ball mozzarella
• 50 gm Button mushrooms
• 1 x 115 gram jar artichokes in extra virgin olive oil
• 3 x Ripe plum tomatoes
• 1 x 150 gram pac Proscuitto, (8 slices)
• 1 x 225 gram bag tender young spinach
• 200 gm Liquid removed can black pitted olives
• 1 x 115 gram car mascarpone cheese, about
• 1 bn Fresh mixed herbs, (flat-leaf parsley, basil and chives)
• 1 x 150 gram pie white bread
• 1 tsp Balsamic vinegar Salt and freshly grnd black pepper

1. Preheat the oven to 240C/475F/Gas 9.
2. 1 Place the garlic cloves in a small roasting tin and drizzle over a little extra virgin olive oil.
3. 2 Place in the oven for 10-12 min or possibly till softened when gently squeezed.
4. Open the sachet of yeast and place in a jug.
5. Pour in 200ml/7fl ounce of tepid water, stirring.
6. 3 For the Dough: Place the flour in a bowl and make a dip in the centre.
7. Add in the oregano, knob of butter, few drops of extra virgin olive oil and season generously.
8. 4 Pour in the dissolved yeast mix and pour in 200ml/7fl ounce tepid water or possibly sufficient to make the mix come together in the bowl.
9. Lightly mix with your hands till you have a ball of dough.
10. 5 Tip out the dough on to a lightly floured surface and knead lightly to a round smooth ball.
11. 6 Cut into eight portions and roll each one out to a 10cm/4" circle, ensuring which the dough is thick sufficient to hold the ingredients when sealed (only make two).
12. 7 Chop up the mozzarella, mushrooms and artichokes and place each one in a small bowl.
13. Peel one of the plum tomatoes, remove the seeds and chop up the flesh, then place in a bowl.
14. 8 Shred four slices of the proscuitto and put on a plate with a handful of the spinach and half of the olives.
15. 9 Layer up the mozzarella, mushrooms, artichokes, plum tomatoes, proscuitto, spinach and olives with dollops of the mascarpone on one side of each piece of dough and fold over to enclose.
16. 10 Seal the edges of each calzone by folding it like a pasty.
17. Lightly dust a baking sheet with flour and place the calzones on top.
18. 11 Drizzle a little of the extra virgin olive oil over the top.
19. Bake for 10-12 min till cooked through and golden.
20. 12 Heat a frying pan.
21. For the Tapenade: Place the remaining olives in a food processor with some flat-leaf parsley, basil and chives and squeeze in one of the roasted garlic cloves.
22. 13 Blitz to a paste and then pour in sufficient extra virgin olive oil to make a thick puree - you'll probably need four to five tsp.
23. in total.
24. Season to taste.
25. 14 Remove the crusts from the bread, cut into cubes and place in a bowl.
26. Spoon over the tapenade and toss to coat.
27. Add in some oil to the frying pan and then tip in the coated bread cubes.
28. 15 Cook for 4-5 min, tossing occasionally till crisp and lightly golden brown.
29. Drain well on kitchen paper.
30. 16 For the dressing for the salad: Place the balsamic vinegar in a blender with a good handful of basil leaves, 4 tbsp extra virgin olive oil and squeeze in the remaining roasted garlic clove.
31. Whizz to a thick dressing and season to taste.
32. 17 Slice up the remaining two tomatoes for the salad.
33. Place the spinach in a bowl with some herb leaves, season generously, pour over the dressing
34. continued in part 2

garlic, yeast, raising flour, butter, mozzarella, mushrooms, artichokes, tomatoes, black pitted olives, mascarpone cheese, mixed herbs, gram pie white bread, salt

Taken from cookeatshare.com/recipes/calzone-alla-falzone-with-sicilian-salad-pt-1-98165 (may not work)