Spread 1/4 cup of pizza sauce on each round to within 1 inch of the edge. Set aside and let the mixture cool for a few minutes.ĭivide the pizza dough into 4 equal pieces and, on a floured board, roll out each ball of dough into an 8 inch circle. Reduce the heat to low, add the tomatoes, balsamic vinegar, sugar, pepper and salt and cook for 2 minutes, tossing to mix well. Add the bell pepper and cook 3 more minutes. Add the eggplant and zucchini and cook for 2 minutes until lightly browned on the edges. In a large saute pan, heat the olive oil over high heat until sizzling, about 2-3 minutes. Put a small plate over the eggplant and place 2 cans of food on top as weights. Place the diced eggplanrt in a colander with a plate or bowl underneath. Now, it’s time to eat, starting with this vegetable calzone recipe by Chef Nick Stellino: Ingredientsġ sweet bell pepper (red, yellow or green), cut into 1/2 inch diceġ2 (1/2 inch) slices fresh or smoked mozzarella cheeseĤ tablespoons chopped fresh basil Directions Calzones, which originated in Naples, are crescent-shaped, and a stromboli is rolled into a long cylinder. Strombolis do not call for tomato sauce, but calzones do. A stromboli is rolled up and baked, but it does not generally contain pizza ingredients, aside from cheese and Italian meats. A calzone is a baked turnover stuffed with pizza ingredients. Culinary historians say the divine recipe is named after the Italian film Stromboli, or the volcanic island that shares the same name near Sicily.Ī stromboli is somewhat similar to a calzone, BUT they are different. Immigrant workers would often wrap strombolis in napkins and take them to work for lunch. Stromboli was likely invented by Italian-Americans or Italian immigrants in Philadelphia many decades ago. The dough used is either Italian bread dough or pizza dough. Stromboli is a to-die-for recipe that uses Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats, such as salami, capocollo and bresaola).
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