Author Topic: Scarola calzone  (Read 2419 times)

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Offline dellavecchia

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Scarola calzone
« on: June 10, 2012, 08:27:03 AM »
Here is a calzone from Caserta where my family is from. Escarole, cured olives, capers and olive oil. No cheese. The escarole is put in raw.

John


Offline Mangia Pizza

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Re: Scarola calzone
« Reply #1 on: June 10, 2012, 08:36:26 AM »
Bravo!
Paolo

Offline norma427

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Re: Scarola calzone
« Reply #2 on: June 10, 2012, 09:11:46 AM »
John,

The Scarola calzone looks delicious!   :)

Norma
Always working and looking for new information!

Offline PhillyPizzaBoy

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Re: Scarola calzone
« Reply #3 on: June 10, 2012, 09:01:39 PM »
Bravo
molto buona

Offline TXCraig1

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Re: Scarola calzone
« Reply #4 on: June 10, 2012, 09:24:18 PM »
Droolworthy for sure.

Sounds very fresh and light. I love that.
I love pigs. They convert vegetables into bacon.

parallei

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Re: Scarola calzone
« Reply #5 on: June 10, 2012, 11:33:52 PM »
A handsome little devil John. :chef:

Offline weissblut

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Re: Scarola calzone
« Reply #6 on: June 11, 2012, 06:07:54 AM »
This is really really good! I love it!!!


Offline dellavecchia

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Re: Scarola calzone
« Reply #7 on: June 11, 2012, 06:37:02 AM »
Thank you all!

John

Offline JConk007

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Re: Scarola calzone
« Reply #8 on: June 11, 2012, 08:24:54 AM »
Nice John!! I will try that one for sure nice color size and finished look !!
 
 Many of my calzones do have cheese because they are "the mistakes"  :-[  that get a hole, missed launch ... I cook/salvage  em put em out and some how they vanish !
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Offline Montreal_Pizza

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Re: Scarola calzone
« Reply #9 on: June 11, 2012, 08:38:23 AM »
Classic Napoletana, simple and delicious!


Offline pizzanapoletana

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Re: Scarola calzone
« Reply #10 on: June 11, 2012, 11:14:46 AM »
It is not really from Caserta only, it is an ancient neapolitan recipe, even done in teglia in large batches as part of the weekly home bread baking.

Try "curly escarole" also known as frisee next time, it will be more authentic. I do it  deep fried as part of our Xmas eve dinner.

Offline pizzaneer

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Re: Scarola calzone
« Reply #11 on: June 11, 2012, 01:43:47 PM »
Off-topic, but I had no idea what frisee was, so I googled it and found this article:

http://www.amateurgourmet.com/2012/01/i-declare-war-on-frisee.html

Too funny!  :D
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Offline pizza dr

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Re: Scarola calzone
« Reply #12 on: June 11, 2012, 03:10:22 PM »
John
I'm going to give that a try... looks awesome

Where did you get those cool pizza plates????

Scot

Offline dellavecchia

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Re: Scarola calzone
« Reply #13 on: June 11, 2012, 03:29:05 PM »
It is not really from Caserta only, it is an ancient neapolitan recipe, even done in teglia in large batches as part of the weekly home bread baking.

Try "curly escarole" also known as frisee next time, it will be more authentic. I do it  deep fried as part of our Xmas eve dinner.

Thanks for the information - I will try it with frisee. The escarole was from my garden and is in season right now, so it tasted magnificent.

Growing up we made it in a pan also. My mother would make a special one for me and my grandfather that included salted anchovies.

John


Offline pizzablogger

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Re: Scarola calzone
« Reply #15 on: June 11, 2012, 04:45:17 PM »
Tremendous.

WANT that calzone right now!  :D
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Offline Pizza Napoletana

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Re: Scarola calzone
« Reply #16 on: June 12, 2012, 05:28:40 AM »
Here is a calzone from Caserta where my family is from. Escarole, cured olives, capers and olive oil. No cheese. The escarole is put in raw.

John

How delightful . . . thank you!
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Offline deb415611

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Re: Scarola calzone
« Reply #17 on: June 12, 2012, 07:06:09 AM »
Very nice!

Offline thezaman

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Re: Scarola calzone
« Reply #18 on: June 17, 2012, 01:43:39 PM »
 John looks great. our way is to saute it with ovoo, garlic,and hot pepper seed. had some last week at a Youngstown restaurant. it was the best i ever ate, the chef added a little pork stock.

Offline dellavecchia

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Re: Scarola calzone
« Reply #19 on: June 17, 2012, 05:29:44 PM »
Try "curly escarole" also known as frisee next time, it will be more authentic. I do it  deep fried as part of our Xmas eve dinner.

Marco - Thank you for the suggestion, the frisée was outstanding in this preparation. It had more bitterness than the escarole which was fantastic with the olives and capers. I also added a pinch of hot peperoncino.

Larry - Thank you. Yes, I also sauté with oil and garlic. There is nothing better.

John