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Baked calzones stuffed with broccoli


Cinzia has launched a contest-non-contest which is a real little opportunity for bloggers to get to know each other and why not?! put us to the test. For me it was like this, when Cinzia told me the name of the blog she was “paired” with I literally ran to see it (since I didn't know it) and I discovered a food blogger with a perfect mastery of leavened products… look at that, precisely a type of preparation in which I have several gaps. Destiny?! Perhaps, the fact remains that all this allowed me to exchange a few emails with Sara “of pasta impasta” and to meet a kind and enthusiastic person, who tiptoed into my blogsphere and who will NEVER leave it again! And, not to mention, with a passion for broccoli just like me! And since we are in season I prepared these stuffed calzones following your recipe step by step, only modifying the quantity of dry yeast, due to a different brand and consequent different dosage and replacing the Sicilian broccoli with “Rimini” broccoli (i.e. my father's garden!).

If I tell you that they were a success, would you believe me, right? As per the recipe, I prepared 5, two ended up at my parents' house (with a complimentary evening phone call), and we brushed three off for dinner… even sharing the last one (I, being a small woman, against a husband-two- meters in theory I should have eaten less but this time I wanted to share the crumbs too!). Needless to say, the recipe for these calzones will be replicated and replicated and replicated… and when there is no more broccoli it will be adapted to the season. And there's no arguing 😉 A hug and a good weekend to everyone

Baked calzones stuffed with broccoli

For 5 trousers of approximately 20 cm Ø

150 g of 00 flour

150 g of re-milled semolina flour

50 g of wholemeal flour

50 g of manitoba

8 g of dry yeast (for Sara: 3 g)

300 ml of warm water

1 teaspoon of brown sugar

1 teaspoon of extra virgin olive oil

1 teaspoon of salt

For the stuffing

600 g of broccoli

1 clove of garlic

100 grams of caciocavallo

10 anchovies in oil



Prepare the filling: clean the leaves and toughest stems from the broccoli, divide them into florets, wash them and boil them in boiling salted water. Place the oil in a pan with 5 chopped anchovies and the garlic clove, brown until the anchovies are reduced to a cream, remove the garlic, add the broccoli, seasoning with salt and pepper, mix and cook for a few minutes.

Dissolve the yeast with the sugar in a cup with 50ml of warm water (taken from the total) and 50g of manitoba, cover and let rise until doubled. Sift the flour and place the yeast obtained and the oil in the centre, knead and add the salt, pour in the water and continue to work until you obtain a smooth dough. Cover like a bell (turning a bowl over it) or place in the oven with the light on and leave to rest for an hour. Take the dough again, make a couple of folds like a book and let them rise until doubled. Take the dough again and divide it into five parts, roll out each dough and cut out five discs, fill half of each disc with broccoli, place a chopped anchovy and thinly sliced ​​caciocavallo on top. Close the calzone with the other half of dough, sealing the edges well, place them in a baking tray greased with oil or covered with baking paper and leave to rest covered for about 20 minutes. Bake in a preheated oven at 250°C for about 6/7 minutes (adjust with your oven) in the central notch.

And with this recipe I thank Sara, my adventure companion and I participate in the “Come on! shall we exchange a recipe?” of the blog “Cinzia's cookbook”!

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