Pork Italian

Potato and triple pork calzone

Name: Potato and triple pork calzone
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8
Cuisine: /italian
Ingredients: 100g streaky bacon, finely chopped; 2 tbs olive oil; 700g pontiac or desiree potatoes, peeled, cut into 1cm pieces; 3 sprigs rosemary, leaves picked; 200g thinly sliced provolone cheese; 50g thinly sliced salami; 100g thinly sliced jamon or prosciutto; 1 bunch baby rocket; 3 1/2 cups (500g) strong (baker’s) flour; 1 x 7g sachet dried yeast; 1 tsp caster sugar; 1 tbs olive oil; 40g unsalted butter, chopped; 2 tbs plain flour; 1/2 tsp ground nutmeg; 1 1/2 cups (375ml) milk

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2017

Colin Fassnidge is sure his extravagant charcuterie-filled ‘pizza’ won’t be a flop. Not so, says Anthony Puharich, who is flipping out at the thought of our chef’s pork offering.

100g streaky bacon, finely chopped
2 tbs olive oil
700g pontiac or desiree potatoes, peeled, cut into 1cm pieces
3 sprigs rosemary, leaves picked
200g thinly sliced provolone cheese
50g thinly sliced salami
100g thinly sliced jamon or prosciutto
1 bunch baby rocket

Dough

3 1/2 cups (500g) strong (baker’s) flour
1 x 7g sachet dried yeast
1 tsp caster sugar
1 tbs olive oil

Bechamel sauce

40g unsalted butter, chopped
2 tbs plain flour
1/2 tsp ground nutmeg
1 1/2 cups (375ml) milk

Method

1.

For the dough, place all ingredients and 350ml lukewarm water in a stand mixer fitted with the dough hook and knead for 10 minutes or until a smooth ball forms. Transfer dough to an oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
2.

Meanwhile, place bacon and half the oil in a saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until bacon starts to crisp. Add potato and two-thirds rosemary, and cook, stirring, for 1 minute or until well coated. Add enough water to cover potato, then bring to a simmer and cook, partly covered, for 12 minutes or until potato is tender.
3.

Strain over a bowl, reserving 1 cup (250ml) cooking liquid. Set the potato and reserved cooking liquid aside.
4.

Meanwhile, for the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and nutmeg, and cook, stirring, for 2-3 minutes or until a golden paste forms. Whisk the reserved cooking liquid, then the milk, 1/2 cup (125ml) at a time, into the butter mixture until smooth. Simmer, stirring constantly with a wooden spoon, for 4 minutes or until bechamel thickens and coats the back of the spoon. Season.
5.

Preheat the oven to 220°C and grease 2 large baking trays.
6.

To assemble calzone, transfer dough to a lightly floured surface and knock back by punching once to release air bubbles. Divide dough into 2 equal pieces. Working with 1 piece at a time, transfer dough to a large piece of baking paper and roll out into a 35 x 25cm rectangle.
7.

Spread 1/2 cup (125ml) bechamel over dough, leaving a 3cm border. Cover one half of the bechamel with half the potato mixture, followed by half the provolone, salami and jamon, then top with another 1/2 cup (125ml) bechamel. Fold dough over filling to form a half-circle and pinch the edges together to seal. Transfer the calzone, together with the baking paper, to the first prepared tray. Repeat with remaining dough and filling ingredients.
8.

Brush calzone with remaining 1 tbs oil and sprinkle with 1 tsp salt flakes. Bake for 20-25 minutes, swapping trays halfway, or until calzone is golden.
9.

Cut into pieces and serve with rocket.