Author Topic: Scarola calzone (Read 1672 times)

dellavecchia · « **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

Mangia Pizza · « **Reply #1 on:** June 10, 2012, 08:36:26 AM »

Bravo!

norma427 · « **Reply #2 on:** June 10, 2012, 09:11:46 AM »

John,

The Scarola calzone looks delicious!

Norma

PhillyPizzaBoy · « **Reply #3 on:** June 10, 2012, 09:01:39 PM »

Bravo
molto buona

TXCraig1 · « **Reply #4 on:** June 10, 2012, 09:24:18 PM »

Droolworthy for sure.

Sounds very fresh and light. I love that.

parallei · « **Reply #5 on:** June 10, 2012, 11:33:52 PM »

A handsome little devil John.

weissblut · « **Reply #6 on:** June 11, 2012, 06:07:54 AM »

This is really really good! I love it!!!

dellavecchia · « **Reply #7 on:** June 11, 2012, 06:37:02 AM »

Thank you all!

John

JConk007 · « **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 !

Montreal_Pizza · « **Reply #9 on:** June 11, 2012, 08:38:23 AM »

Classic Napoletana, simple and delicious!

pizzanapoletana · « **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.

pizzaneer · « **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!

pizza dr · « **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

dellavecchia · « **Reply #13 on:** June 11, 2012, 03:29:05 PM »

Quote from: pizzanapoletana 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.

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

dellavecchia · « **Reply #14 on:** June 11, 2012, 03:31:34 PM »

Quote from: pizza dr 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

Scot - Pricey but very high quality:

http://www.allmodern.com/Alessi-AMGI08-S1-Set-1-of-Two-Pizza-Plates-by-Massimo-Giacon-AMGI08-S1-AAS1158.html

http://www.allmodern.com/Alessi-AMGI08-S3-Set-3-of-Two-Pizza-Plates-by-Massimo-Giacon-AMGI08-S3-AAS1383.html

http://www.allmodern.com/Alessi-AMGI08-S2-Set-2-of-Two-Pizza-Plates-by-Massimo-Giacon-AMGI08-S2-AAS1159.html

John

pizzablogger · « **Reply #15 on:** June 11, 2012, 04:45:17 PM »

Tremendous.

WANT that calzone right now!

Pizza Napoletana · « **Reply #16 on:** June 12, 2012, 05:28:40 AM »

Quote from: dellavecchia 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

How delightful . . . thank you!

deb415611 · « **Reply #17 on:** June 12, 2012, 07:06:09 AM »

Very nice!

thezaman · « **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.

dellavecchia · « **Reply #19 on:** June 17, 2012, 05:29:44 PM »

Quote from: pizzanapoletana on June 11, 2012, 11:14:46 AM

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

Author Topic: Scarola calzone (Read 1672 times)

parallei