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Potato-mushroom CalzoneFrom Italian Cooking and Living, December 2004/January 2005
11/2 pounds russet potatoes, peeled
2 tablespoons extra-virgin
olive oil, plus extra
1 clove garlic, minced
3/4 pound cremini mushrooms, sliced
salt and freshly ground pepper
1/4 cup chopped parsley
1/4 cup flour, plus extra
2 eggs
dried bread crumbs for dredging
Preheat the oven to 375°. Place the potatoes in a baking dish, drizzle with water, and place in the oven for about 30 minutes. Meanwhile, in a skillet over medium heat, warm the olive oil, and add the garlic and mushrooms. Sauté for 10 minutes, season with salt and pepper, and stir in the parsley. Remove from the heat, and set aside. Remove the potatoes from the oven, pass through a ricer into a bowl, and season with salt and pepper. Add the flour, crack in the eggs, and mix until a uniform dough forms. Divide the dough into small portions, and flatten out into 4 6-inch circles on a lightly floured surface. Distribute the mushroom mixture among the circles of dough, and bring the edges together to form pouches the size of a baked potato. Dredge in the bread crumbs, and arrange on an oiled baking sheet. Bake in the oven until golden, about 25 minutes. Serves 4
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