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Calzonetti With Sun-Dried Tomato And Mozzarella Filling |
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Serves: 20 Calzones are most familiar to American eaters as big baked halfmoons of stuffed pizza. In southern Italy, they are also formed into calzonetti, little pies small enough to disappear in a couple of bites. Add these to your antipasto selection the next time you entertain Italian style.CALZONETTI DOUGH: 1 1/2 teaspoons active dry yeast 1/4 cup warm (105° to 115°F) water 3 cups unbleached flour 3/4 teaspoon salt 2 tablespoons extra-virgin olive oil 2/3 cup cold water MOZZARELLA FILLING: 1 cup shredded mozzarella cheese (4 ounces) 2/3 cup chopped black Mediterranean olives 1/2 cup chopped sun- dried tomatoes (not oil-packed) 2 tablespoons chopped fresh basil 1 clove garlic, crushed through a press 1/4 teaspoon hot pepper flakes 1 large egg yolk beaten with 1 teaspoon water Olive oil or vegetable oil for deep-frying
1. TO MAKE THE DOUGH: In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast. 2. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture and oil, and enough water to form a ball of dough on top of the blade (there may be smaller particles of dough in the bowl as well as the large ball). If the dough is too wet or too dry, it will not form a ball. Feel the dough, and if it is sticky and wet, add additional flour, 2 tablespoons at a time, processing after each addition, until the dough forms a ball. If it seems too dry, follow the same procedure, adding additional water 1 tablespoon at a time. Process the ball of dough for 45 seconds. To make the dough by hand, place the flour and salt in a large bowl. Stir in the yeast mixture and oil, and enough water to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. 3. Lightly grease a medium bowl with shortening. Form the dough into a ball and place in the bowl, turning the dough to coat it with the shortening. Cover the bowl with plastic wrap and let rise in a warm place until almost doubled, or until a finger inserted 1/2 inch into the dough leaves an impression, about 1 1/2 hours. 4. MEANWHILE, TO MAKE THE FILLING: In a medium bowl, mix the cheese, olives, sun-dried tomatoes, basil, garlic, and red pepper flakes together. 5. Punch down the dough. On a lightly floured surface, knead the dough a few times. Cut the dough into 20 pieces and roll each portion into a walnut-sized ball. Cover the balls of dough with plastic wrap. 6. Line 2 baking sheets with clean kitchen towels and dust the towels with flour. Working with 1 ball of dough at a time, keeping the remaining dough covered, roll the dough out on a very lightly floured surface (the oil in the dough keeps it from sticking) into as-inch round. Place 1 tablespoon of the filling on the bottom half of the round, about 1/2 inch from the edge. Brush the edges of the dough with the egg yolk mixture. Fold the dough over to enclose the filling. Press the edges of the dough with the tines of a fork to seal. Transfer to a floured kitchen towel and cover loosely with plastic wrap. Repeat the procedure with the remaining dough and filling. 7. Line another baking sheet with paper towels. In a deep Dutch oven, heat 2 to 3 inches of oil over high heat to 365°F. In batches, without crowding, deep-fry the calzonetti until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm or at room temperature. |
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