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Mario Batali's Ricotta and Escarole Calzone

Mario Batali
Servings: 4 to 6
1 to 2 hr

Stuffed Italian Sandwiches

  • Ingredients
  • step-by-step directions
Mario Batali's Ricotta and Escarole Calzone
  • For the Dough:
  • 1/4 cup light Red Wine or White Wine
  • 3/4 cup warm Water
  • 1 1/2 ounces Yeast
  • 1 tablespoon Honey
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Extra-Virgin Olive Oil
  • 3 cups All-Purpose Flour
For the Filling:
  • 1 large head Escarole (1 1/4 to 1 1/2 pounds)
  • 1/4 cup Extra Virgin Olive Oil
  • 4 cloves Garlic (thinly sliced)
  • 4 tablespoons tiniest Capers (rinsed 3 times in water and drained)
  • 8 marinated Anchovy Fillets (finely chopped)
  • 1 cup Gaeta olives (pitted but left whole)
  • 1/4 cup Dried Currants
  • 1/4 cup Pine Nuts
  • 2 cups Fresh Ricotta
  • Kosher and freshly ground Black Pepper
  • 2 Eggs (well beaten)
  • For the Dough: Combine the wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to  incorporate as much flour as possible.
  • Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
  • For the Filling: Bring a large pot of water to a boil. Separate the escarole leaves and rinse thoroughly. Season the water generously with salt. Cook the leaves until tender, about 8 or 9 minutes. Drain and allow to cool. Stack the leaves and cut into 1-inch ribbons.
  • In a 12- to14-inch saute pan, heat the 1/4 cup of oil over high heat until smoking. Add the 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 the garlic is dark golden brown but not burnt. Add the escarole and stir until very well mixed and cook until very soft, 10 to 14 minutes. Remove from the heat and allow to cool. Gently stir in the ricotta and season the mixture with salt and pepper.
  • Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.
  • Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat. Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/8- to 1/4- inch thick. Place one quarter of the escarole mixture just above the center of each oval. Fold the dough to form a half-moon and then press the edges to seal. Fold the edge up with your fingertips and pinch closed to form a ridge all the way around. Repeat with the remaining dough and filling. Brush with the beaten egg. Place the calzones directly on the pizza stone and bake 15 to 18 minutes, until golden brown. Serve hot or cool to room temperature.
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