THE kamut calzones with asparagus and egg, prepared with fwholemeal herring, are bundles of leavened dough with a vegetarian filling. Easy to make, delicate and light, they are ideal for a family dinner, as an alternative to pizza, or for a quick lunch but delicious.
Ingrediants
- 500 g of Kamut wholemeal stone marten
- 10 grams of fresh brewer’s yeast
- 1 bunch of asparagus
- 4 eggs
- 150 g of mozzarella
- 40 g of grated Parmesan cheese
- 1 teaspoon of sugar
- extra virgin olive oil
- salt
THE Kamut calzones with asparagus and egg they are tasty bundles of leavened dough, baked in the oven, ideal for a fast vegetarian lunch or one light dinner.
The stuffed it’s a lot simple is re-proposes a classic combination, the best way to taste asparagus, with the added delicacy of mozzarella.
dough is very easy to be realized but since it is wholemeal flour the amount of liquid required could be slightly lower or higher than the indicated doses, and this depends on the absorption level of the flour. You will adjust by kneading: the goal is to obtain a smooth and elastic dough that spreads out easily.
The Calzone can be made with an infinite number of fillings: the classic Neapolitan Calzone provides ricotta cheese, tomato And Ham. A tasty idea for an aperitif are the Mini calzones in the oven while the traditional Christmas Eve Calzone, so tasty as to be excellent at any time of the year, includes a filling based on salted cod And escarole.
OTHER TASTY RECIPES: Vegetarian Calzone, Baked Panzerotti, Baked Empanadas with Pumpkin and Chard, Panzerotti with Mozzarella, Olives and Escarole
How to prepare: Kamut calzones with asparagus and egg
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
25 min
- Rising time
-
2h
- Portions
-
4
How to prepare: Kamut calzones with asparagus and egg
To prepare Kamut calzones with asparagus and eggs, start with the dough. Dissolve the brewer’s yeast in about 3 deciliters of warm water with the sugar. Collect the flour in a bowl, add 3 tablespoons of oil and pour over the water with the dissolved yeast. Mix the ingredients with a fork then add 10 grams of salt (about a teaspoon). Knead everything vigorously for at least 10 minutes.
When you have obtained a smooth and elastic dough, make the classic ball and put it to rise covered, in a warm and sheltered place, until doubled. It will take about 2 hours. Meanwhile, mold the asparagus and steam them for 5 minutes.
Cut the mozzarella into slices and arrange to drain on a wire rack or a large colander. After the rest time, resume the dough, deflate it slightly with your hands then divide it into 4 portions of the same size.
Take one portion at a time, and roll it with a rolling pin into a round, rather thin sheet. Arrange some asparagus in the center, a few slices of mozzarella and shell an egg on top. Salt lightly and complete with a little Parmesan.
Close each disc on itself so as to obtain a calzone and seal the dough at the edges by folding it and pinching it with your fingers. Arrange the calzoni on a baking tray covered with special paper and cook them in the preheated oven at 200 ° for 20 minutes.
Remove the kamut calzones with asparagus and eggs from the oven and serve hot or lukewarm.
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