Saturday, March 26, 2011

Out Like a (Really Angry) Lamb?

Hold on a minute. Where in the Sam Hill did Spring go? I swear, last weekend as I was lying in bed moaning a soft warm breeze gently wafted through the room. And of course, now that I'm mostly recuperated, it's back to bleeping cold. It SNOWED Friday. It didn't stick of course, but I reserve the right to be hostile. I'm not unfamiliar with the whole warm up-cool down phenomenon. The year I turned 25 it was 45 degrees on my birthday which falls smack in the middle of June - not exactly ideal for the pool party I had planned. But I no longer live in the frozen tundra that is Boston and I expect my weather to be a bit kinder here. Do you hear that March? Also, if I'm not mistaken the month started with some roaring blustering winds. Where's the damn lamb I was promised?

For anyone who's feeling the cold as much as I am, here's one more wintry recipe to get you through these last chilly days: A nice toasty sausage and cheese calzone. All the oozy goodness of the pizza parlor, none of the leaving the house.

makes 2 calzone

1/3 recipe dough
1/2 lb sausage, casing removed
1 C ricotta
1/4 C Parmiggiano-Reggiano Cheese
pinch of salt and pepper
1/8 t nutmeg
2 cloves garlic
1 C shredded mozzarella cheese

Preheat your oven to 475 F. Place the sausage in a warm pan and break it up with a wooden spoon. Cook for 5-7 minutes until crumbly and nicely browned. Remove to a plate covered with a paper towel so that the grease drains off.

In a large bowl, combine the cup of ricotta with the parm, a pinch of salt and pepper and the nutmeg. Then use a microplane and shave the garlic cloves into the mixture. If you don't own one, you can mince the garlic. Mix well. Then add in the sausage bits and again mix well.

Divide the dough in half. Roll out each piece in a circle, roughly 8" round. Spread half of the ricotta mixture on top then cover with half of the mozzarella cheese.

Fold the top down over the bottom to form a semicircle, then fold and twist the edges to seal.
Repeat with the second circle of dough. Sprinkle a bit of cornmeal on a baking sheet and place the calzone on the sheet.
You can brush with olive oil if you like, or just pop in the oven. Bake at 475 for 10-12 minutes, until nicely browned. The crust should be hard and the middle should be deliciously gooey.

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