You can use a selection of Italian cheeses in this recipe, but keep the taleggio - it gives the calzone a gutsy flavour.
- 7 gm (about 1 sachet) dried yeast
- 250 gm “00” flour
- 1 tbsp extra-virgin olive oil, plus extra for brushing
- 150 gm cavolo nero, stems removed
- 350 gm ricotta
- 90 gm taleggio, coarsely crumbled
- 5 bocconcini, coarsely chopped
- 20 gm finely grated parmesan
- 1Combine yeast and 125ml lukewarm water in a bowl, stir to dissolve, set aside until foamy (5-7 minutes). Combine flour and 2 tsp sea salt flakes in a large bowl and form a well in the centre. Add yeast mixture and olive oil to well and gradually mix with a fork until a dough forms, then turn onto a lightly floured surface and knead until smooth (5-7 minutes). Place in a lightly oiled bowl and set aside until doubled in size (45 minutes-1 hour).
- 2Meanwhile, preheat oven to 220C. Blanch cavolo nero in a saucepan of salted boiling water (1-2 minutes), drain, refresh in a bowl of iced water, drain again, squeeze out excess water and coarsely chop. Combine in a bowl with cheeses, season to taste and set aside.
- 3Knock back dough and divide into six even balls. Roll into 5mm-thick rounds. Place one-sixth of the cheese mixture on half of each round, fold over dough, brush edges with a little water, pinch edges closed. Place calzoni on a baking paper-lined oven tray, brush with olive oil, scatter with sea salt flakes and bake until golden (5-7 minutes). Serve hot.