Chez Panisse Calzone Recipes

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CHEZ PANISSE CALZONE



Chez Panisse Calzone image

Provided by Moira Hodgson

Categories     dinner, pizza and calzones, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

3/4 cup lukewarm water
2 teaspoons active dry yeast
1/4 cup rye flour
1 tablespoon milk
2 tablespoons olive oil, plus oil for surface of dough
1/2 teaspoon salt
1 3/4 cups unbleached all-purpose flour
2 ounces fresh Sonoma goat cheese
2 ounces French goat cheese
7 ounces mozzarella
2 slices prosciutto
2 tablespoons chives
2 tablespoons parsley
1 sprig thyme
1 sprig marjoram
2 small cloves garlic
Black pepper to taste

Steps:

  • Mix one-fourth cup of the lukewarm water, yeast and rye flour. Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
  • Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick motions so the dough will not stick. Add more flour to the board as needed, but no more than absolutely necessary. Knead for 15 to 20 minutes to develop the dough's strength and elasticity. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
  • Cover the bowl with a towel and put it in a warm place. Let the dough double for two hours, then punch it down. Let it rise about 40 minutes more.
  • Crumble the goat cheeses and grate the mozzarella. Julienne the prosciutto. Finely cut two tablespoons of chives and mince the same amount of parsley. Chop the thyme and marjoram and mince the garlic. Blend all these ingredients and season with black pepper.
  • Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones. Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge. Moisten the edge with water and fold the other half of the dough over to make the edges meet. Fold the edges up to form a running curl, pinching it tight. Bake for 15 to 18 minutes until browned and crisp. Serve whole and cut with a serrated knife at the table.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT



FAMOUS CALZONE from Chez Panisse Restaurant image

This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.

Provided by Jangomango

Categories     European

Time 1h

Yield 4 small calzone

Number Of Ingredients 11

1 lb freshly made pizza dough (any good recipe you like)
2 ounces fresh goat cheese, crumbled
2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ)
7 ounces fresh mozzarella cheese, grated
2 slices prosciutto, thicker than sandwich slices,diced
2 tablespoons fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1/2 tablespoon thyme leaves, combined and chopped fine (Don't use stems)
1/2 tablespoon marjoram leaves, combined and chopped fine (Don't use stems)
2 cloves garlic, minced
1/2 teaspoon black pepper, fresh medium ground

Steps:

  • Combine filling well and set aside.
  • May be made several hours in advance and refrigerated.
  • Preheat oven with pizza bricks already inside to 450* F.
  • Roll the dough out into 4 circles.
  • It has to be as thin as possible otherwise the dough doesn't cook on the inside.
  • Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
  • Moisten the edges with water and fold the other half over the filling to make the edges meet.
  • Seal it tightly.
  • Repeat this with the other three dough circles.
  • Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
  • You are aiming for a steam-tight calzone.
  • Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
  • Bake for about 15 minutes until quite brown on top.
  • At the restaurant, it always arrives just a little charred on top.
  • Remove from oven and brush with a little olive oil.

PESTO LASAGNE ( FROM CHEZ PANISSE PASTA, PIZZA AND CALZONE COOKBOOK)



PESTO LASAGNE ( FROM CHEZ PANISSE PASTA, PIZZA AND CALZONE COOKBOOK) image

Categories     Pasta

Yield 6-8 people

Number Of Ingredients 22

For the pesto:
3 cloves garlic (CP = 5 or 6 cloves)
3/4 tsp. coarse salt
Ground black pepper
4 cups fresh basil leaves
3/4 cups olive oil
1/3 cup lightly toasted pine nuts)
2/3 cup shredded parmesan and pecorino romano blended
For the bechamel sauce:
3 Tbsp butter
3 Tbsp flour
3 cups half-and-half
1 cup heavy cream
Salt and pepper
Ground nutmeg
White pepper
Bouquet garni of -- 2 sprigs thyme, 2 sprigs parsley, bay leaf, 3 cloves garlic and 1 slice onion.
Home made, very thin lasagne noodles, cooked and dried.
To assemble:
1 cup breadcrumbs
1/3 cup parmesan and pecorino romano blended
2 Tbsp butter

Steps:

  • To make the bechamel sauce, melt the butter on the stove on low heat. As soon as it's melted add the flour and stir with a wooden spoon for about 4-5 mins. Don't let the butter or the flour brown! Combine the half-and-half and the cream and set aside. Whisk one cup of the cream mixture into the roux, over low heat, until it's thickened slightly. Then pour the remaining cream mixture in an even stream into the sauce and keep whisking for a few minutes until combined and slightly thick. Turn off the heat and season with salt, pepper, nutmeg and white pepper. Toss teh bouquet garni into the sauce. Set the pan on top of a double boiler, cover and let barely simmer for an hour, stirring occasionally. Remove bechamel from the heat and let cool slightly. Remove the bouquet garni from the bechamel sauce and toss out. Stir one half of the pesto into the bechamel sauce. When assembling your lasagna try to lay the first layer of the noodles in such way that large pieces of the noodles are continue to hang over all four sides of the dish. Once the dish is filled you will wrap these extra layers over the top and wrap them like a package. This seals in the sauce as the dish bakes. Use a 9x12 pan. Spread a small amount of pesto on the bottom, just to grease the dish. Lay the first layer of noodles as described above. Cover in a layer of the pesto bechamel sauce. Add a layer of noodles. Add a layer of noodles, then cover in a layer of pesto. Repeat these 3 layers. Top the last layer with bechamel. Fold the noodles hanging over the edge of the dish over the top of the lasagna, like a package. Sprinkle with the parmesan and pecorino combination. Then sprinkle with the bread crumbs and then dot with the butter. Bake in a 350 degree oven covered in foil for 15-20 minutes. Remove the foil and bake 15 more minutes, or until the top is a golden brown. Let set for about 10 minutes before serving.

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