WINING & DINING RECIPE S TO TRY AT HOME
A TA S T E OF I TA LY WITH GIUSEPPE DELL’ANNO
CA L ZONI SERVES 6
INGREDIENTS FOR THE DOUGH – MAKES 6:
n 270g plain flour, plus extra for dusting n 1tsp dry yeast n 1tsp caster (superfine) or granulated sugar n 120g lukewarm water n 30g dry white wine n 1 tsp salt
INGREDIENTS FOR THE FILLING :
n 600g fresh spinach n 1/8 tsp salt, plus extra to taste n 80g pitted Gaeta or Kalamata olives n 1 garlic clove n ½ chilli n 2tbsp pine nut kernels n 3tbsp extra virgin olive oil
n Extra virgin olive oil, for brushing METHOD 98
SPINACH AND PINE NUT FILLING Wash the spinach in plenty of cold water. Add 2–3cm of water to a large pan, bring to the boil and add the spinach. Add the salt, cover the pan with a lid and simmer for 6–7 minutes, stirring at least a couple of times, until the spinach is fully wilted. Drain the spinach in a colander and leave to cool.
Meanwhile, drain and halve the olives, crush the garlic, remove the seeds and white pith from the chilli and chop the skin finely. When the spinach is cool enough to handle, squeeze out the water, one handful at a time, and place in a medium bowl.
Using a fork, loosen up and untangle the spinach leaves, then add the olives, garlic, chilli, pine nuts and olive oil. Mix well. The mixture should not need any extra salt but check just in case and add a pinch if needed.
Fillings can be prepared in advance and stored in a sealed container in the fridge for up to 2 days until needed.
THE DOUGH Add the flour, yeast and sugar to the bowl of a stand mixer fitted with the dough hook and mix well with a spoon until fully combined. Mix the lukewarm water and wine in a spouted jug. Start the mixer on a low-medium speed and slowly pour the liquid into the mixing bowl. Adding the liquid slowly and continuously makes the incorporation of the water and wine into the flour quicker. The mixer would have to work for longer to incorporate the liquid if this was added in one go, producing a tougher pastry. Add the oil immediately after the water and wine and let the mixer incorporate it into the dough. As soon as the dough comes together in a ball, sprinkle in the salt and let the mixer incorporate it. Knead the dough until it looks smooth and wraps around the hook. Overall, the mixer should not work for longer than 4–5 minutes from when you start pouring in the water/wine.
Scoop the dough out of the bowl and, while holding it in your hands, fold it over itself a few times and shape it into a ball. Drop it back into the mixing bowl, cut a deep cross on the surface with a sharp knife, cover the bowl with clingfilm and leave the dough to prove until it has doubled in volume; it should take about 1 hour 10 minutes at 20°C (68°F)
ASSEMBLE AND BAKE Drop the proved dough on to a floured worktop and divide it into 6 equal pieces, about 70g each. Shape each piece into a small ball and prove for 20 minutes, covered with a clean dish towel.
Line a baking sheet with baking paper. Place the shelf in the middle of the oven and preheat it to 180°C.
Roll each ball of dough to a thickness of 2mm, shaping it into a disc about 20cm in diameter. Flour the dough and the worktop to make sure that it does not stick.
Spoon the filling on to the lower half of each disc, dividing it evenly between the 6 discs. Lightly wet the edges of each disc with a pastry brush dipped in water and fold the top half over the bottom half to create the typical half-moon shape. Seal the borders by pressing the lips of dough together with your fingers.
Crimp the round edges of each calzone by pushing the dough down at regular intervals. Arrange the calzoni on the baking sheet and drizzle with extra virgin olive oil. Spread the oil over the surface with your fingers or a pastry brush and bake for 35–40 minutes, or until the pastry looks golden and the crimped edges just begin to brown. Store in the fridge for 2–3 days or freeze for up to a month.
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