Recipe - Calzonetti Stuffed With Red Cabbage And Chevre (Tuscan)

THE DOUGH
1 tablespoon Yeast
1 One half cup Warm water; divided use
4 cup Unbleached allpurpose
flour; plus flour for
kneading
2 tablespoon Extravirgin olive oil; plus
oil to grease bowl

THE STUFFING
3 tablespoon Extravirgin olive oil
1 md Onion; minced
1 small Head red cabbage;
approximately 2pounds,
cored and finely chopped
One half tablespoon Lemon juice
2 tablespoon Balsamic vinegar
Salt and pepper
1 pound Chevre cheese
2 tablespoon Chopped fresh parsley
Extravirgin olive oil
Coarsegrind polenta; for
sprinkling

1. To make the dough, sprinkle the yeast over One half cup warm water in a
4ounce glass. Place the glass in a larger bowl containing enough hot
waterto come up to the halfway mark on the glass. Set aside for 15 minutes.

2. Place the flour in a large bowl (or in a food processor). Add the yeast,
1 cup warm water, oil, and salt. Mix (or process) until you have a soft
dough Add addional warm water as necessary. Turn the dough out onto a
floured surface and knead until smooth, taking in as much of the remaining
flour as the dough will absorb, about 7 minutes. Place the dough in a clean
bowl that has been well coated with olive oil. Cover with a damp towel and
place in a warm spot to rise for 2 hours.

3. Meanwhile, make the filling. Heat the oil in a skillet and saute the
onion over low heat for 7 minutes or until soft. Add the cabbage and lemon
juice, cover and saute for 10 minutes until the cabbage is wilted. Stir in
the vinegar, season with salt and pepper, transfer to a bowl, and bring to
room temperature.

4. Crumble the chevre into the cooled cabbage and toss with the parsley.

5. Roll the dough into sixteen 4inch rounds. Brush each with a little oil.

6. PREHEAT the oven to 500 degrees. Divide the cabbage and chevre among the
16 rounds, placing it on half the dough and leaving about a 1/2inch
margin. Fold the dough over and press with your fingers to seal the edges
tightly. Brush each calzonetti with a little oil and set on a baking sheet
(or pizza stone) that has been sprinkled with coarsegrind polenta. Bake
for 15 minutes or until the crust is golden. Serve immediately.

SERVES 4; TIME: 3 hrs; Moderately difficult. PER CALZONETTI: mcPER SERVING
39% cff: 237cals; 10g fat

VARIATIONS: The possibilities are infinite when it comes to stuffing
mixtures. Try red onions, mushrooms, black olives, and fresh mozzarella or
lemon zest, olive oil, sesame seeds, chopped greens, and thyme. Also try
serving with a dippng sauce.

MAKE AHEAD: Pizza dough can be made 1 day in advance and refrigerated in a
plastic bag sealed tightly to prevent the dough from expanding further. It
can also be frozen and thawed when needed. The cabbage filling can be
prepared up to 3 days in advance and refrigerated.

"Calzonetti con Cavolo Rosso e Caprese," Calsonetti (Bitsized calzones)
Stuffed with Red Cabbage and Chevre," from SOLO VERDURA, by Anne Bianchi
(Ecco, 1997). Edited by Pat Hanneman 3/98

Notes: Calzones are halfmoon shaped stuffed pizzas native to Southern
Italy. Their size varies from 6 to 8 inches in length and fillings include
anything from four cheeses to the standard tomatoes and mozzarella. A few
years ago, I began to notice that Tuscans had appropriated the idea of
calzones and pressed them into use as a cocktail party appetizer. The
Tuscan version, however, is made smaller in size and wrapped around largely
vegetable fillings. The result is a marvelous slightly largerthan bite
sized nibble.

Recipe by: SOLO VERDURA, by Anne Bianchi

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 26,
1998