mozzarella Archives | Marisa's Italian Kitchen

Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and toasted pine nuts for a delicious lunch or anytime snack.

There is something deeply pleasing to me which comes in part from a continuity of sorts when making traditional meals. I find they bring to mind such fond memories of a time when those before us lovingly prepared the same food we so treasure to this very day.

Usually served during the Easter celebrations, these Swiss Chard Mozzarella Calzone are so delicious you’ll want to make them all year round.

Although calzone can be stuffed with just about anything, these Swiss chard filled ones brimming with sweet raisins and tender pine nuts is a typical childhood dish. Sliced in small vertical pieces, they were always served as part of our antipasto before lunch or even dinner.

I used a very basic focaccia dough recipe for my calzone, much like the dough used to make my Schiacciata Con L’uva.

However, if your pressed for time store bought pizza dough will also work beautifully.

Once assembled, all that’s needed is a light brushing of olive oil, a sprinkle of Parmesan cheese and some dried parsley flakes.

A very hot oven works best therefore you’ll want to preheat your oven to a very high temperature of 425 or 450 degrees F to achieve a crispy outer crust.

These Swiss Chard Mozzarella Calzone also make a rather relaxed meal accompanied with a crispy salad and complimented with a glass of wine.

Enjoy them hot or cold and should you be so lucky to have any leftovers the next day try heating them up in a skillet or even a panini press. While the outer layers crisp up nicely the vegetable filled centers remain soft offering up a lovely contrast.

Buon Appetito!

Print Recipe

Swiss Chard Mozzarella Calzone

Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and pine nuts for a delicious lunch or anytime snack.

Course: Calzone

Cuisine: Italian

Servings: , 8 inch half moon calzone

Author: Marisa

Ingredients

PIZZA DOUGH
2 cups water
4 tablespoons olive oil
4 to 5 cups all purpose flour
1 teaspoon sea salt
8 grams quick rise instant yeast
SWISS CHARD FILLING
2 big bunches of Swiss chard rinsed and chopped into 1 inch pieces (stems included)
1/4 cup extra virgin olive oil
4 garlic cloves smashed
2 generous pinches of red chili pepper flakes
1/4 cup pine nuts toasted (see note)
1/2 cup golden raisins
salt and pepper to taste
1/2 cup fresh mozzarella diced
Parmesan cheese for sprinkling
dry parsley flakes for sprinkling

Instructions

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
In a large bowl combine 3 cups of flour, salt, yeast and stir well.
Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour till combined.
Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth.
Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place.
SWISS CHARD FILLING
While the pizza dough rises prepare the Swiss chard filling.
Heat about 4 inches of water in a very large stock pot.
When water comes to a boil add in the Swiss chard and salt to taste.
Lower the heat and cook the greens for about 10 minutes.
Drain and set aside.
In a large frying pan, add the oil with the smashed garlic, chili flakes and cook for about 1 minute or until the garlic is just slightly golden.
Add in the drained swiss chard, pine nuts, raisins and salt and pepper to taste.
Stir and cook the mixture for a few minutes, until the liquid evaporates.
Set aside to cool.
PREHEAT OVEN TO 425 degrees F"
Line 2 baking sheets with parchment paper and set aside.
Transfer the pizza dough to a floured surface and divide into 4 equal pieces.
Roll each piece into an 8 inch round circle and place on the prepared baking sheet.
Divide the Swiss chard mixture evenly between the 4 pizza rounds leaving a 1 inch border, topping one half while leaving the other half extended.
Sprinkle the diced mozzarella over the filling onto each calzone.
Fold the extended half over the filling while pressing to seal around the edges to secure the filling.
Use a fork to press down along the outer edge or use your fingers to crimp the edges.
Brush some olive oil over each calzone.
Sprinkle each calzone with Parmesan cheese and dried parsley.
Bake for 30 minutes switching the pans half way through for even baking.
When ready the calzone will be puffed and golden brown.
Let cook a little before slicing and serving.

Notes

Toast the pine nuts in a small skillet over medium-low heat until they are lightly golden. You'll want to keep an eye on them as they're browning because they can burn very quickly.

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Gnocchi are simply the Italian version of dumplings and can be prepared in limitless ways. Just about any sauce will compliment this potato dumpling.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets. There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana. I’ll leave this one for another post perhaps, because it deserves a special space here on my blog.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with. They were my number one request each time my mamma would ask me what I wanted to eat for my birthday celebration and she never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

A potato ricer does an excellent job of mashing the potatoes. If you don’t have one, a fork will do just fine.

How To Shape Gnocchi

I’ve had this gnocchi board for many years now but very rarely used it. You can find them in any kitchen supply store at under 5 dollars.

Mamma taught me to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me. Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

Furthermore you will want to savour every bite, enjoying the melt-in-your mouth sensation and never rush a good thing!

How To Make Potato Gnocchi For Beginners:

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

The potatoes can also be boiled instead of baking them. Just make sure to not pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

In conclusion, have fun and don’t be too hard on yourself. Enjoy the process after all practice makes perfect!

Print Recipe

2 from 1 vote

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course: Main Meal

Cuisine: Italian

Keyword: Potato Gnocchi with Tomato Basil Sauce

Servings:

Author: Marisa

Ingredients

For the gnocchi
4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
1 1/2 to 2 cups all purpose flour
Simple Tomato Sauce
1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
Parmesan cheese

Instructions

For The Gnocchi
Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.
Tomato Basil Sauce
Heat the oil in a medium sauce pot over medium low heat and saute the garlic with the crushed chili pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.