I
got this recipe from an insert in the Seattle times way back when. Julia Child had posted it in the Sunday section
of the newspaper. It called for a
steamer and a food processor and a pizza stone.
None of which I had but started to slowly acquire them afterwards and
have never been without the invaluable steamer and food processor. This recipe really galvanized my entire
cooking experience. Just recently when
going through old papers I came across a photocopy of the recipe and am
committing it to the blog for the place it plays in my history.
Ingredients
Dough for three 12 inch disks
3
cups flour
1
package yeast
1/8
tsp sugar
½
cup tepid water
.75
cup cold milk
1.5
tsp salt
2
TBSP Olive Oil
Filling (per calzone)
1
sweet Italian sausage
1
fennel bulb
1
onion
1
medium red bell pepper
Garlic
oil (1 garlic clove in 3 TBSP olive oil)
Salt
pepper and lemon juice
Cheeses
¼ cup parmesan
1/3 cup swiss
1 ounce cheddar or swiss in long
logs
Herbs
Minced parsley
Oregano
Basil
Thyme
Method
Make
the yeast mixture, let stand 5 minutes
Into
food processor add flour, salt and olive oil.
Process
to blend
Then
add yeast mixture and process a few times
Then
dribble in milk till ball forms. It
might require more than ¾ cup.
Let
dough rest for five minutes.
Turn
out onto a floured board and kneed 50 strokes.
Let
it rest then kneed it 20 more times.
Let
dough rise for 1.5 hours
Then
divide the dough into thirds and let rest for then minutes.
As
dough rises, steam and slice the sausage and vegetables.
Oven to 500 degrees.
Toss
dough into three separate round disks, 12 inches in diameter
Paint
dough with garlic oil in center of disk.
Leave ½ inch around edge free of oil.
Spread
ingredients onto half the disk and then fold over and seal the edges.
Paint
with garlic oil and use coarse salt on top of calzone.
Bake
on parchment paper, or corn meal on pizza stone.
Bake
for six minutes till golden brown.
