Side Ways – Cavolo Nero con le Acciughe

I think it is quite fab how in the Italian kitchen a side dish isn’t considered just your obligatory portion of veggies but taken as seriously as all the other components of your meal. This doesn’t yet necessarily mean that you should spend many hours preparing it but rather that it should be tasty too!

This Giorgione’s recipe from his book “Orto & cucina” is one fine example of a simple, flavoursome side dish. And as its main ingredient is kale, it is also (supposedly) super healthy. Hmmm, on second thought, I guess a street-credible blogger would have recommended a super healthy side dish right at the beginning of January for all new year’s resolutionists but better late than never, eh?

Kale with Anchovies

1 bunch kale

1 anchovy fillet in oil

1 chilli

1 garlic clove

olive oil

salt

white wine

vegetable broth

Gently heat some olive oil and the crushed garlic clove in a pan. Add the chilli (chopped) and the anchovy fillet and cook on a medium heat for some minutes. In the mean time, trim the kale of its tough stems and chop it. Pour a little bit of white wine into the pan and add the chopped kale. Season with salt and a scoop of vegetable broth. Cover the pan with its lid and let the dish cook for 15 minutes (the kale should soften).

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The Zone Call – Mini Calzoni al Forno

Even though – for understandable reasons – a bulk of my food-related reading tends to be in Italian these days, I do use some publications in other languages for culinaristic inspiration as well. One of them is a Finnish foodie magazine called “Glorian ruoka ja viini”. Obviously it doesn’t really qualify as a proper source for Cucina Fintastica – the magazine being in Finnish and all. However, the latest issue included a recipe for mini calzones that looked so delicious that I just had to find a loophole.

My sneaky strategy was to utilise this recipe for the dough and the recipe from my Finnish magazine only for the filling. In addition, I experimented with another filling of my own as I had some funnel chanterelles in stock. Both of them worked quite nicely! The pizza dough I used this time also required less kneading and time to rise than the other Italian ones I have tried earlier.

To my own amazement, I currently seem to be on a winning streak when it comes to baking (knocking on wood…) as I have been moving from one success to the next recently. Maybe I should start filling in applications for the Great Finnish Bake-Off after all… Well, maybe not.

Mini Calzones in Oven

For the dough (of ~20 pc):

300 ml warm water

500 g flour + some extra for kneading and rolling out the dough

25 g fresh yeast

10 g salt

1 tsp sugar

Filling 1 (for ~10-15 calzones):

5 dl kale, chopped

2 garlic cloves

½ dl olive oil

200 g goat cheese

½ dl parmesan, grated

1 tl salt

pepper

100 g sour cream

Filling 2 (for ~10 calzones):

3 dl mushrooms (e.g. funnel chanterelles)

1 onion

olive oil/ butter

½ dl parmesan, grated

½ dl gruyere cheese, grated

salt, pepper

100 g sour cream

Start by preparing the pizza dough. Mix the yeast in one half of the warm water and add the sugar. Stir well. Measure the flour into a bowl. Make a little hole in the middle of the flour and pour the yeast water into it.

Mix the salt with the other half of the warm water in another bowl and add the olive oil. Combine the mixture with the flour and yeast water. Knead until you have obtained a smooth and elastic consistency. Add some flour as much as needed while kneading (at least my dough was quite wet in the beginning). Cover the bowl with a towel and leave the dough to rise for at least 3 hours in a warm place.

Prepare the fillings. Remove the kale leaves from the thick stems and chop them. Peel, crush and slice the garlic cloves. Heat the olive oil in a pan and add the kale leaves and garlic cloves. Cook at medium heat for 3-4 minutes, remove the pan from the stove and add the goat cheese (in crumbles). Add the grated parmesan and season with salt and pepper.

Clean and slice the mushrooms of your choice. Peel and chop the onion. Heat the olive oil/ butter in a pan and add first the onion and after a few minutes the mushrooms. Cook until the excess liquid of the mushrooms has evaporated. Remove the pan from the heat and add the grated parmesan and gruyere and season to your taste.

On a floured surface, roll out the dough to a block that is about 2 mm thick (I rolled out one half of the dough first due to limitations of my kitchen space…). Use a mold (a diameter of 10 – 15 cm) to separate round pieces of the flat dough. Save the excess dough for later use. Spread some sour cream onto one half of each round. Add a spoonful or two of the filling of your choice on top of the sour cream. Fold the clean half of each calzone on top of the one with the filling to create “half moons”. Press and seal each half moon tightly from the sides (you can check out the impressive fork technique of Giallo Zafferano here). Roll out the excess dough and repeat the aforementioned steps until you have used it entirely.

Sprinkle the calzones lightly with some olive oil and bake them in the oven at 230C for 10-15 minutes. Serve warm (although they do taste quite pleasant also a bit colder!).