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Ingredientes
- 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
Direcciones
- Preheat the oven to 240C/475F/Gas 9.
- 1 Place the garlic cloves in a small roasting tin and drizzle over a little extra virgin olive oil.
- 2 Place in the oven for 10-12 min or possibly till softened when gently squeezed. Open the sachet of yeast and place in a jug. Pour in 200ml/7fl ounce of tepid water, stirring.
- 3 For the Dough: Place the flour in a bowl and make a dip in the centre. Add in the oregano, knob of butter, few drops of extra virgin olive oil and season generously.
- 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.
- Lightly mix with your hands till you have a ball of dough.
- 5 Tip out the dough on to a lightly floured surface and knead lightly to a round smooth ball.
- 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).
- 7 Chop up the mozzarella, mushrooms and artichokes and place each one in a small bowl. Peel one of the plum tomatoes, remove the seeds and chop up the flesh, then place in a bowl.
- 8 Shred four slices of the proscuitto and put on a plate with a handful of the spinach and half of the olives.
- 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.
- 10 Seal the edges of each calzone by folding it like a pasty. Lightly dust a baking sheet with flour and place the calzones on top.
- 11 Drizzle a little of the extra virgin olive oil over the top. Bake for 10-12 min till cooked through and golden.
- 12 Heat a frying pan. 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.
- 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. in total. Season to taste.
- 14 Remove the crusts from the bread, cut into cubes and place in a bowl. Spoon over the tapenade and toss to coat. Add in some oil to the frying pan and then tip in the coated bread cubes.
- 15 Cook for 4-5 min, tossing occasionally till crisp and lightly golden brown. Drain well on kitchen paper.
- 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. Whizz to a thick dressing and season to taste.
- 17 Slice up the remaining two tomatoes for the salad. Place the spinach in a bowl with some herb leaves, season generously, pour over the dressing
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 632g | |
| Recipe makes 2 servings | |
| Calories 1482 | |
| Calories from Fat 142 | 10% |
| Total Fat 16.41g | 21% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 4701mg | 196% |
| Potassium 1339mg | 38% |
| Total Carbs 290.11g | 77% |
| Dietary Fiber 21.3g | 71% |
| Sugars 3.57g | 2% |
| Protein 40.82g | 65% |
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