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Redes Planeta Rica

IN YOUR KITCHEN

IN YOUR KITCHEN


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CAPRESE SALAD

Ingredients

  • 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained
  • A fresh mozzarella Planetarica 125gr
  • Fresh basil leaves, hand-shredded (8-10 or to taste)
  • 1/4 cup olive oil, or taste
  • Pepper and salt (if necessary)
  • A pinch of oregano
  • 1 tablespoon salted capers, or to taste (optional)
  • 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional)

Preparation

Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, oregano, and a little salt and pepper. Serves 6-8. 

RICOTTA AND HAM CALZON

Ingredients

  • 1 recipe basic bread dough, recipe follows
  • 1/2 cup Planetarica fresh ricotta cheese
  • 1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
  • 1/2 pound Planetatica fresh mozzarella, cut into 1-inch chunks
  • 2 eggs
  • Sea salt and freshly ground black pepper
  • 1/4 cup freshly grated pecorino cheese
  • Extra-virgin olive oil, for the crust
  • Pizza paddle

Preparation

I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.

Preheat the oven to 400 degrees F.

Prepare the bread dough as directed, cutting the dough into 2 pieces.

In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.

Using a lightly floured rolling pin, roll the dough out into 2 rounds.

Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.

Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.

In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.