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Basilicata Stuffed Stromboli

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Basilicata Stuffed Stromboli
    Posted: 28 October 2012 at 02:44
                                                             
 
 
This idea came to me this morning, when browsing and doing some research on Charcuterie and I happened to look at MeganĀ“s website. I liked her healthy take on Stromboli.  
 
Here is my Basilicata Stromboli from my August 2012 trip to Matera, Basilicata. However, Megan puts a light handle on the recipe employing broccoli and veggies.
 
Basilicata Stuffed Stromboli ...
 
 
PIZZA DOUGH ...
 
1 1/2 cups warm water 105 - 115 farenheit degrees
1 package dry active yeast
3 cups all purpose flour plus extra for kneading
1 tsp. salt
1 tsp. Evoo
 
TO MAKE THE DOUGH IN A FOOD PROCESSOR ... ( THIS CAN BE DONE BY HAND IF YOU CHOOSE THIS OPTION ).
 
In a 2 cup measure, dissolve the yeast in warm water. In the Processor, combine the flour and the salt; and pulse to combine. With the Processor on, gradually and carefully, pour the water through the Feed Tube, and process until the dough forms a ball. If the dough is too dry, add a little more water. If the dough is too wet, add a bit more flour. Process for 30 seconds to knead.
 
TO LET THE DOUGH RISE ...
 
Lightly oil a large bowl. Add the dough, turning several times in the Evoo to oil the top.
Then, cover with plastic wrap and let rise in a warm, draft free place for 1 1/2 hours or until doubled in size. Then, punch the dough down.
 
*** This dough is enough for 2 - 4 Stromboli depending on size, or 2 Pizzas.
 
Matera, Basilicata Stuffed Stromboli ...
 
1 pound of assorted Italian Cheeses and Charcuterie of Choice
( I employ: Mozzarella di Bufala, Provolone, Prosciutto di Parma, Sundried Tomatoes, Fresh Basil Leaves Minced and Leeks or Shallots or Fennel or a Combination. ) 
 
 
One can also employ: cauliflower florets, broccoli florets, anchovies, black olives, garlic, Italian green horn shaped or red bell pepper strips ( virutas)  and garlic in addition to cheeses of choice. 
 
RECIPE ...
 
1 TBLSP. EVOO
1 TSP. FENNEL SEEDS
1 1/2 TSPS. COARSE SALT
FRESHLY GROUND PEPPER TO TASTE
 
1) slice the dough into 4 equal parts and squeeze out any air bubbles.
2) shape each chunk of dough into a ball or oval egg shapeand place them several inches apart on a lightly floured surface
3) cover with plastic wrap and let rise again until doubled in size - approx. one hour.
4) preheat oven to 425 farenheit degrees and lightly oil 2 large baking sheets.
5) on a lightly floured wood / plastic block, roll or stretch one piece of dough into a 9 inch circle and transfer to one side of a baking sheet. Spread 1/4 of the cheese, ham, vegetable mixture over half the dough, leaving a 1 Inch Border. Fold the other half of the dough over the filling.
6) press edges together, and crimp decoratively. With a small sharp knife, cut several slits in the top and repeat with remaining dough and stuffing items, placing 2 Stromboli on each baking sheet. You need 2 baking sheets.
7) bake the stromboli or calzone 35 mins. or until golden brown, and crisp, switching position of the baking sheets, and slide stromboli onto a wire rack, and let cool 5 - 7 mins. before serving.
 
 
ENJOY.
Margi.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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