Warmchorizoandthymelentils Recipes
CHEF JOHN'S HAM AND CHEESE CALZONES
Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
- Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
- Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
- Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
- Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
- Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 99.7 g, Cholesterol 116.3 mg, Fat 35 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 11.4 g, Sodium 3340.1 mg, Sugar 20.4 g
WARM CHORIZO AND TOMATO SNACK
Make and share this Warm Chorizo and Tomato Snack recipe from Food.com.
Provided by iradnitz
Categories Spanish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry chorizo and onion in the oil until caramelized.
- Add Tomatos and cook till they start to break down.
- Season with salt and pepper.
- Fold in the parsley and garlic and simmer for another 2 minutes or so.
- Place the bread on the plate and spoon the chorizo and juices over it.
Nutrition Facts : Calories 603.7, Fat 44.3, SaturatedFat 11.7, Cholesterol 52.8, Sodium 920, Carbohydrate 32.3, Fiber 4.1, Sugar 8.1, Protein 20.7
WARM CABBAGE WITH BACON AND THYME
Comfort food at it's best! Sauteed green cabbage with apple, herbs, and white wine vinegar. Serve hot topped with crispy crumbled bacon. Delicious! Note: Use any green cabbage (Napa, green or Savoy cabbage) for this dish; adjust cooking times to suit.
Provided by BecR2400
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy frying pan over medium heat, saute the diced bacon until crisp; with a slotted spoon, remove bacon to a paper-towel lined plate and reserve.
- Add the diced apple to drippings; cook gently until apple begins to soften.
- Stir in the sliced cabbage, stirring well to coat. Add the bay leaf and thyme.
- Saute over medium heat until the cabbage is done to your liking (about 3-5 minutes for Napa cabbage, or about 45 minutes for regular green cabbage). Watch carefully. Add a little water or apple juice, if too dry.
- When done, stir in a dash or two of white wine vinegar whilst scraping up and incorporating any browned and caramelized bits in the pan; heat through briefly.
- Season to taste with a pinch of salt and the pepper. Add the chopped chives.
- Serve hot topped with crisp crumbled bacon.
Nutrition Facts : Calories 91.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 5.4, Sodium 114, Carbohydrate 13.2, Fiber 4.6, Sugar 8, Protein 3
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- First prepare the tomatoes: bring a large pan of water to the boil and get a bowl with iced water ready. Cut crosses in the base of the tomatoes with a serrated knife and drop them into the boiling water for 10 seconds. Drain them with a slotted spoon into the iced water and drain the water immediately. Peel the skins off tomatoes, cut each in half horizontally and scrape out the seeds with a small spoon. Set the tomatoes aside and empty the pan they were boiling in.
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