Tony Gemignani, pizza grasp and restaurateur
Here’s a totally different tackle a calzone. Sometimes calzones are crammed with meatballs, ricotta or spinach and served with a aspect of marinara. Fall is the season for radicchio, nevertheless. For these of you who’ve by no means tried it, it’s bitter. The mixture of bitter and candy with the balsamic discount is superb. The extreme flavors of the gorgonzola and nuttiness of the walnuts makes this calzone deliciously delicate. Take pleasure in this twist!
Tony’s Trending Recipe: Radicchio Calzone
Writer: Pizza Immediately
Recipe kind: calzone
- 8-ounce dough ball
- 2 ounces diced smoked pancetta
- 3 ounces shredded half skim mozzarella
- 2 to 2½ ounces sautéed radicchio, trimmed and cleaned
- 2 ounces gorgonzola (ideally gorgonzola dolce) pinched in dime-size items
- 2-ounce aspect of balsamic discount
- Shaved Parmigiano Reggiano
- Additional virgin olive oil
- Salt and pepper
- Optionally available crushed walnuts, .25 ounce inside and .25 ounce on prime
- Trim off any brown components of the radicchio. If the skin leaves look discolored or wilted, discard them as nicely.
- Lower the radicchio head into quarters, and discard the core from every quarter.
- Trim the leaves in 2-inch items.
- Add 11/2 ounces extra-virgin olive oil to a medium measurement sauté pan over medium warmth.
- Add the trimmed and dry radicchio to the pan when the oil is scorching.
- Salt and pepper the radicchio and sauté for roughly 2 minutes, repeatedly turning. The radicchio ought to be barely agency and nonetheless colourful.
- Put aside to chill.
- Form and stretch the dough right into a 10-inch circle.
- On one aspect of the dough add the next substances on this order: mozzarella, pancetta, radicchio, gorgonzola and walnuts.
- Fold the opposite aspect of the dough, making a half moon, and join each side of the dough. You may shut the ends of the dough utilizing a fork or the again of a pizza wheel.
- Trim dough if wanted.
- Fastidiously place the calzone into the oven and bake.
- Take the calzone out of the oven when prepared.
- Brush with olive oil, lower in half and prime it with shaved Parmigiano Reggiano and crushed walnuts. Serve with a aspect of balsamic discount.
3.5.3229
Tony Gemignani, pizza grasp and restaurateur
Here’s a totally different tackle a calzone. Sometimes calzones are crammed with meatballs, ricotta or spinach and served with a aspect of marinara. Fall is the season for radicchio, nevertheless. For these of you who’ve by no means tried it, it’s bitter. The mixture of bitter and candy with the balsamic discount is superb. The extreme flavors of the gorgonzola and nuttiness of the walnuts makes this calzone deliciously delicate. Take pleasure in this twist!
Tony’s Trending Recipe: Radicchio Calzone
Writer: Pizza Immediately
Recipe kind: calzone
- 8-ounce dough ball
- 2 ounces diced smoked pancetta
- 3 ounces shredded half skim mozzarella
- 2 to 2½ ounces sautéed radicchio, trimmed and cleaned
- 2 ounces gorgonzola (ideally gorgonzola dolce) pinched in dime-size items
- 2-ounce aspect of balsamic discount
- Shaved Parmigiano Reggiano
- Additional virgin olive oil
- Salt and pepper
- Optionally available crushed walnuts, .25 ounce inside and .25 ounce on prime
- Trim off any brown components of the radicchio. If the skin leaves look discolored or wilted, discard them as nicely.
- Lower the radicchio head into quarters, and discard the core from every quarter.
- Trim the leaves in 2-inch items.
- Add 11/2 ounces extra-virgin olive oil to a medium measurement sauté pan over medium warmth.
- Add the trimmed and dry radicchio to the pan when the oil is scorching.
- Salt and pepper the radicchio and sauté for roughly 2 minutes, repeatedly turning. The radicchio ought to be barely agency and nonetheless colourful.
- Put aside to chill.
- Form and stretch the dough right into a 10-inch circle.
- On one aspect of the dough add the next substances on this order: mozzarella, pancetta, radicchio, gorgonzola and walnuts.
- Fold the opposite aspect of the dough, making a half moon, and join each side of the dough. You may shut the ends of the dough utilizing a fork or the again of a pizza wheel.
- Trim dough if wanted.
- Fastidiously place the calzone into the oven and bake.
- Take the calzone out of the oven when prepared.
- Brush with olive oil, lower in half and prime it with shaved Parmigiano Reggiano and crushed walnuts. Serve with a aspect of balsamic discount.
3.5.3229
