Side Pannel
Calzonetti Stuffed with Red Cabbage and Chevre (Tuscan)
Calzonetti Stuffed with Red Cabbage and Chevre (Tuscan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Cheese
Ingredients List
- ---------------------------------THE DOUGH---------------------------------
- 1 tb Yeast
- 1 1/2 c Warm water; divided use
- 4 c Unbleached all-purpose
- -flour; plus flour for
- -kneading
- 2 tb Extra-virgin olive oil; plus
- -oil to grease bowl
Directions
THE STUFFING
3 tb Extra-virgin olive oil
1 md Onion; minced
1 sm Head red cabbage;
-approximately 2-pounds,
-cored and finely chopped
1/2 tb Lemon juice
2 tb Balsamic vinegar
Salt and pepper
1 lb Chevre cheese
2 tb Chopped fresh parsley
Extra-virgin olive oil
Coarse-grind polenta; for
-sprinkling
1. To make the dough, sprinkle the yeast over 1/2 cup warm water in a
4-ounce 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 4-inch 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 1/2-inch
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 coarse-grind polenta. Bake
for 15 minutes or until the crust is golden. Serve immediately.
SERVES 4; TIME: 3 hrs; Moderately difficult. PER CALZONETTI: mc-PER 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.
3 tb Extra-virgin olive oil
1 md Onion; minced
1 sm Head red cabbage;
-approximately 2-pounds,
-cored and finely chopped
1/2 tb Lemon juice
2 tb Balsamic vinegar
Salt and pepper
1 lb Chevre cheese
2 tb Chopped fresh parsley
Extra-virgin olive oil
Coarse-grind polenta; for
-sprinkling
1. To make the dough, sprinkle the yeast over 1/2 cup warm water in a
4-ounce 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 4-inch 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 1/2-inch
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 coarse-grind polenta. Bake
for 15 minutes or until the crust is golden. Serve immediately.
SERVES 4; TIME: 3 hrs; Moderately difficult. PER CALZONETTI: mc-PER 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.
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