Description
I want to offer the original version of the snack in nature. Despite the name, the identity of this cuisine to Italian cuisine I will not specify, because the dough is, well, not exactly "from the Opera". This dish, in fact, sort of a mix of ideas based on the Italian closed pizza calzone. But unlike the classic calzone, the dough I have unleavened, but still with rye flour. The idea of such a test I took from xsenia, but added its own nuances. Daughter and husband, independently from each other, called this appetizer "dumplings", but said that prepared them often. In the recipe a lot of steps and a photo, but it's not because of the difficulty of cooking, but because, as usual, tried to convey as much detail. It is actually quite simple and fast. In General, help yourself!
Ingredients
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Flour
100 g
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Rye flour
50 g
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Vegetable oil
50 ml
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Water
200 ml
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Salt
-
Tomato paste
1 pack
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Oregano
0.5 tsp
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Basil
0.5 tsp
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Rosemary
0.5 tsp
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Lemon juice
1 Tbsp
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Pork
150 g
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Tomato
0.5 piece
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Mozzarella
70 g
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Seasoning
-
Black pepper
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Soy sauce
2 Tbsp
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Sugar
1 tsp
Cooking
For a start, marinate the meat. Combine 2 tbsp soy sauce, 2 tbsp oil and freshly ground black pepper.
Whisk until emulsion
Drop in the emulsion chopped "steaks" with a thickness of 1,5-2 cm of meat. Leave to marinate for 1-2 hours.
While the meat is marinating, prepare the dough and sauce. For the dough, sift and mix 50 grams of rye and 100 g of wheat flour.
Combine 100 ml of water and 50 ml of vegetable oil, potseluem, put it on the stove and bring to a boil.
Fill flour and mix well until the formation of a tight wad.
The dough is ready, slightly cooled, remove from the pan in which it was cooked, roll into a ball and leave to cool completely.
Tomato paste (70 g) dilute 100 ml of water. Add salt to taste, 1 tsp sugar, 1 tbsp vegetable oil, dried oregano, Basil and parsley. All mix well.
Put it on the stove, bring to a boil and cook on slow fire for five minutes.
A minute before the end of cooking add lemon juice.
The sauce filtered through a sieve. All the herbs we have already given your taste and flavor, but their sauce is already superfluous.
Sauce leaves more than necessary, but it can be used as a sauce, for example pasta. And this, incidentally, is a good sauce for pizza. For those who are accustomed to use for this ketchup - remember and take on Board just such a sauce. It is the sauce sets the taste of real Italian pizza.
Well, we digress. Take out the meat from the marinade and dry with paper towels.
The remains of the marinade is not poured. It is still useful to us.
Fry the meat without oil, preferably on a grill pan, and for lack for normal, dry. Fry 1 minute on each side on high heat and another 2 minutes on average. Wrap the meat in foil for 10 minutes (it will eventually reach the ready), and then slightly cooled.
Prepare the filling. Cut into cubes of about 7-10 mm mozzarella
Tomato
Pork
Mix all together.
From the test, tear off small pieces, roll out to about 3mm thickness. Cut out circles with a diameter of about 12 cm.
Put on the dough a little less than 1 tbsp of tomato sauce.
Spread about 1 Dec. spoon the filling. Spread the filling in the middle, and closer to one of the edges.
Gently zasiyaet "dumpling" and make small incisions on the edge - for beauty. I got 10 pieces. For a big company multiply the ingredients by 2 or even 3.
Using a silicone brush, grease our pies-calzones-var aniki remnants of soy-oil marinade (I wrote above that there is no need to rush him to pour). On top sprinkle with provençal herbs. Bake in the oven at 180-200 degrees for about 20 minutes.
The finished calzone is slightly cooled and can be served for Breakfast/lunch/dinner! Delicious both hot and cold, so as a snack at the picnic will go just to CHEER! Bon appetit!
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