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Good evening poached eggs and good week! Monday and today the weather finally starting to be summer. You tell me, what does the weather with a prescription ... how has not been ... summer, sea, friends, cold beer and ... a pizza or a calzone!
Seen, then, what does the summer and calzone? Course, this does not mean that winter is not eaten but noticed that the summer evenings pizzerias, mostly coastal, is crowled? Complete adoption of Italian food, not bad is ... especially when it is made at home is even better because we know the quality of the materials. poached eggs
This calzone comfortable and eaten as lunch and dinner and as you know my view: pies, pizzas, tarts can worthily replace another dish for a main meal and have bread (yeast) - vegetables - meat.
2 eggs
In the bowl of a mixer or in a bowl, add the flour, poached eggs sugar, salt, olive oil, dry yeast and lukewarm milk. If we use the mixer to knead the component for kneading until the dough ball is gathered in and peel away from the walls of the bowl. If you knead by hand, knead until the dough becomes a ball that does not stick in our hands. Let the dough rise for about 1 hour at room temperature. For the filling: If we have already grilled or cooked meat, which is leftover from another meal, just finely chop. If we have a surplus and we want to cook from scratch, then wash the meat put in a saucepan and boil with salt, oregano, a bay leaf, pepper, poached eggs a little poached eggs olive oil and 2 cups of water for 50-60 minutes (depending on the meat, the mouse I use is okay in the respective year) over medium heat. Once the meat is ready, remove from the pot, let cool slightly and chop. Place in bowl of chopped meat, the polysalata, feta crumbled by hand and add the allspice, nutmeg, pinch of salt and freshly ground pepper. Mix the ingredients and add the 2/3 of the beaten eggs, keeping the rest to anoint the calzone.
Composition Preheat oven to 180 degrees Celsius. Knead the dough briefly (deflate) and divide into 2 or 3 pieces. With our palms open a small pies the first piece and then take the rolling pin and roll out a little more dough (of course we can only with our palms to open the dough especially if divide it into 3 pieces because it is small). Divide poached eggs respectively and stuffing into 2 or 3 parts and spread the same place on the sheet. Close the calzone like pies using a little water to "stick" the dough and folding the edges to become beautiful. Take the egg that we keep and dilute with a little water. Brush the calzone and sprinkle with Parmesan. Put a sheet or oven calzone and bake for 40-50 minutes, until golden brown (of course the time depends on the kitchen and the size of the calzone). The same procedure poached eggs is followed for the other calzone.
Well, not our pity??? First the dough barber mushrooms and vegetables and now cap calzone??? The "cottage" is misleading to believe that it is light? Mercy Kiki my mercy! Reply Delete
simonmad, my "cottage" is why so say a similar food which was pougakia with meat, cheese and polysalata in phyllo! poached eggs I buy also what pieces you want! Kisses! :-)) Reply Delete
Wow looks great! Toon HOMES LIKE mom my pies individually and are unlikely to taste! Want to lose pounds and lemeeeee not let ageiaso ..: P I found Welcome! :-) Delete Reply
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glitter-graphics.com poached eggs As I love cooking, baking and the wonderful blogkogeitonia our e lpizo to love you too my recipes and let you "see" often. All are tried and you can make without fear of failure.
Tante Kiki French teacher, I love my job, the kids and the sweet and savory delicacies. The kitchen, for me, is a place where the creation and relaxation coexist harmoniously. Literature, cinema, painting is still some occupations to relax and travel. But trips do not say no! View full profile
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