Escarole Calzone: Calzone di Ricotta e Escarola (Mario Batali) Recipe

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Escarole Calzone: Calzone di Ricotta e Escarola (Mario Batali)
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Ingredients
17
Count
Nutrition
1006
Calories
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Ingredients:

Directions:

  1. To make the dough: place the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
  2. Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.
  3. Cut the dough into 4 equal pieces and knead it into rounds. Let rest 15 minutes.
  4. For the filling: bring 3 quarts of water to boil.
  5. Remove leaves from escarole head and rinse of all sand and dirt. Drop the leaves into the boiling water and cook until tender, about 8 to 9 minutes. Remove, drain and allow to cool. Stack the leaves, cut them into 1-inch thick ribbons, and set aside. In a 12 to 14-inch saute pan, heat oil over high heat until smoking. Add garlic and cook 2 to 3 minutes, until light golden brown. Add the capers, anchovies, olives, currants, and pine nuts and cook 2 to 3 minutes, until garlic is dark golden brown. Add the escarole and stir until well mixed. Remove from heat and allow to cool. Gently stir in ricotta and season mixture with salt and black pepper. Set aside.
  6. Preheat oven to 425 degrees F and place a clean pizza stone in the oven to preheat.
  7. Dust a clean work surface lightly with flour. Take the first of 4 rounds of dough and flatten it with your fingers and palms until it is about 1/8 to 1/4-inch thick and oval-shaped, and about 10-inches across. Place one 1/4 of the escarole mixture in upper part of center of the rolled dough. Fold the dough to form a half-moon, then seal the edges. Repeat this process with the other 3 pieces. Place each piece on the stone in the oven and cook 15 to 18 minutes until golden brown. Remove from the oven and serve. This dish is often served at room temperature, but can be eaten fresh from the oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1005.64 Kcal (4210 kJ)
Calories from fat 460.05 Kcal
% Daily Value*
Total Fat 51.12g 79%
Cholesterol 64.43mg 21%
Sodium 2444.84mg 102%
Potassium 819.25mg 17%
Total Carbs 104.56g 35%
Sugars 11.06g 44%
Dietary Fiber 5.31g 21%
Protein 30.61g 61%
Vitamin C 5.3mg 9%
Iron 2.5mg 14%
Calcium 324.5mg 32%
Amount Per 100 g
Calories 170.64 Kcal (714 kJ)
Calories from fat 78.06 Kcal
% Daily Value*
Total Fat 8.67g 79%
Cholesterol 10.93mg 21%
Sodium 414.85mg 102%
Potassium 139.01mg 17%
Total Carbs 17.74g 35%
Sugars 1.88g 44%
Dietary Fiber 0.9g 21%
Protein 5.19g 61%
Vitamin C 0.9mg 9%
Iron 0.4mg 14%
Calcium 55.1mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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