I am taking a break from building on the classic Italian dishes category to add a new one here it dawned on me although we have many pizza recipes we don’t have any for its cousin the calzone. Now if you have never had a calzone you are in for a treat they are kind of like a personal pizza that has dough on all sides so more like a traditional pie as we think of it on this side of the pond. Now just like there are endless possibilities with pizza toppings there are endless combinations of calzone fillings. A popular item that isn’t often unused in pizza which is used in many calzone recipes is the addition of ricotta cheese as one of the fillings.
Calzones can either be meat, vegetable, or a combination of both just like you would find on a pizza. Now what you put into it is entirely up to you I am merely offering up one suggestion to kick off the category and surprisingly enough this one does not feature ricotta. Now this doesn’t mean you couldn’t add it in if you want another wonderful addition to this would be mushrooms in my opinion and maybe even onions, simple enough to modify. There are no hard and fast rules to calzones from a filling standpoint it is merely personal choice so feel free to modify away this is merely one suggestion of items that go well together.
Now another thing adding parmesan on the outside is a personal choice too, of course you can omit this or sprinkle it on the pieces when you cut into it. This is a very filling calzone so it might be better to share with a friend unless you are feeling very hungry. I will over the next short while be adding others to the list so that you have more ideas of the possibilities that can be put together but like I said this is a personal thing so just remember to cook the meat, don’t fill it too much and you will probably find it easier to eat them with a knife and fork and dip it into the marinara sauce. Continue reading
White beans and sausage are the stars of this soup, and this is a rustic, warming and hearty dish. The recipe makes 8 small servings, about 1 cup each, but we prefer a slightly more generous helping, so suggest this amount for 6 people. This works well for lunch or dinner, served with crusty bread, and you will find that kids enjoy this soup as much as the grownups do, and you will love serving this to your little ones because you know it is full of nutrients without all the sugar, salt and chemicals found in most canned soups.
Whether you choose cannellini beans, Great Northern beans, or navy beans, this soup is sure to taste delicious. If you are using dried ones, soak them overnight so you can cook them faster the following day. You might want to puree a cup or 2 of beans to make the texture creamier. An immersion blender is a simple way to do this, or you could use a regular blender or food processor. If you do not want to do this, just leave all the beans whole and the soup will be thinner in consistency.
This is a simple soup to make, as many Italian soups are. You need to sauté the vegetables, garlic and other ingredients, then add the beans and let them cook until tender. Soak them overnight and they will cook faster. If you prefer to use canned beans, these only need to be warmed through, not cooked, so the cooking time will be shorter still. Continue reading
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