Calzone Mozzarella, Ricotta And Vegetables

Preparation:

Preparation: In addition to the preparation and cooking time, you have to count 1 hour and 40 minutes necessary for the pasta to rest. Dissolve half a teaspoon of salt in 10 cl of warm water. Add the yeast and add the mixture to the flour, together with the oil and another 20 cl of water. Work the mixture with your hands until you get an elastic and firm dough. Form a ball and let it rise for an hour. Scrape the carrot, wash and dry it. Cut it into cubes. Peel the leek and cut it into slices. Trim the courgettes, wash them, dry them and cut them into slices. Heat a spoonful of oil in a pan, add the vegetables, salt them and brown them. Wash the spinach thoroughly. Slice the garlic clove. In a saucepan, heat a spoonful of oil, add the garlic and let it fry. Then add the spinach and blanch over high heat until wilted. After an hour of leavening of the dough, knead it again with your hands and let it rest for another forty minutes. After the time necessary for the dough to rise, divide it into four equal parts and roll them out into four thin discs of 18 cm in diameter. Turn on the oven at 220 degrees. Crumble the ricotta with a fork. Cut the mozzarella into slices and arrange it on one half of each disc of dough. Add all the vegetables already prepared, salt and pepper and distribute the ricotta. Close the dough to form the calzones and seal the edges well by pressing with your fingers. Grease a baking sheet and place the four trousers on it. Spread a little of the tomato puree on the surface of each calzone, salt lightly and drizzle with a drizzle of oil. Put the tray in the oven and let it cook for thirty minutes. Remove from the oven and serve immediately. Recommended wine: Trentino Chardonnay.