Saturday, April 24, 2010
Carrot Calzone [Cook Challenge: Rediscovering the Lost Art of Cooking]
While living in Uruguay, I learned to make a lot of different tucos, or sauces. Regardless of the pasta the tuco was to be served on top of, it always contained shredded carrots. I was told they used the carrots to absorb the oils and greases from the meats. Regardless of the reason, they are yummy sauces.
While in DC, another dish my cousin taught me was her favorite dish that her mother-in-law prepares. It isn't actually a calzone, but it is a bit like one. And, the main ingredient is carrots. So of course I had to learn. Yum!
Ingredients: (this is enough for one calzone, I made two tonight, thus the pictures with two)
4 large carrots, sliced
Garlic, about 1 head - more if you prefer, cut not mashed
Peppers, optional (I use a couple sweet peppers)
Tomatoes, optional (I've done it both ways)
Fresh Mozzarella cheese (I get those yummy Belgioioso "logs" from Costco)
Pecorino Romano cheese (a fresh block, not powdered in the green can)
2 Hard boiled eggs
Dough, bread or pizza - I use homemade, the frozen Rhodes bread loaves work too
1. Slice the carrots.
I'm a KitchenAid girl. And I like my attachments. Yes, I LOVE my food processor, but sometimes this is an easier clean up. I used my slicer attachment, much easier then slicing that many carrots.
2. Add a couple tablespoons of olive oil to a pan. Saute/cook the carrots, garlic, peppers, and tomatoes. I supplement with water if the vegetables get too dry or stick. Cook until the carrots are soft, not mushy - about half an hour. Hard boil the eggs while everything else is cooking.
3. I prepare the dough prior to cooking. I start to prepare the carrot mix after I do the last punch down of the dough prior to rising for the last time. With the carrots done, I roll out the dough. I put cornmeal on a cookie sheet (I also use silpat) - lay the dough on the cookie sheet. (You want to prepare the calzone on the cookie sheet, it's hard to transfer after prepared.)
4. Spread the carrot mix in the center of the dough. Be sure to spread all the way to the end (no one like the end cinnamon rolls if they don't have the sugar and cinnamon, same with this - the end bite should have something to bite.) Pat the mix down. Top with mozzarella cheese slices (I like mine really cheesy so use about 1/2 lb or half a "log" per calzone)and grate some Parmesan atop. Slice the eggs (2 eggs per calzone) atop the cheese. I know - carrots, cheese and eggs? It really is good.
5. Fold the dough over the concoction. Seal tightly. Spread some olive oil on top and sprinkle some more cornmeal. Then cut some slits in the top of the dough. It doesn't need to rise, just place it right in the oven.
6. Bake at 350 for 20-25 minutes. (20 minutes for 1, 25 for 2)
One calzone will serve 3-4 adults - they aren't very dense.
From the kitchen of Caprene