In England it was pork pies. For centuries workers wold leave their village homes, walk several miles to the farm or work place and carry a cold pork pie with them for their midday meal. In Cornwall it was a Cornish Pasty. In Southern Italy it is a folded pizza or Calzone and it is magic. I have added white wine and upgraded the pizza dough to puff pastry and to my joy the blonde loves it!
- 1lb mild Italian sausage ground.
- Olive oil.
- 1 onion and 1 clove elephant garlic finely chopped.
- 1 tablespoon dried thyme.
- 1 teaspoon ground nutmeg.
- 1/4lb diced ham.
- 2 eggs whisked.
- ¼ cup each of shredded parmesan and mozzarella.
- Salt and much black pepper to taste.
- ¼ cup Panko bread crumbs.
- 2 sheets puff pastry (Publix has an excellent brand).
- Sauté the sausage over a medium heat with salt and a heavy hand of black pepper in a splash of olive oil, till broken down and grey. Add white wine and reduce by 75%. Set aside in a bowl to cool.
- In the same pan add olive oil and sauté the onion, garlic, thyme and nutmeg.
- Off the heat stir into the cooling pork, add the ham, shredded cheeses, 1 whisked egg and mix well.
- Test for seasoning, if in doubt add more freshly ground black pepper.
- Unwrap the puff pastry, spread the first sheet on a floured surface, sprinkle lightly with breadcrumbs and pile the meat mix sausage style in the centre. Paint the edges with the some of the remaining whisked egg.
- Overlay the second sheet of puff pastry on top of the mix, press down at the edges to make a seal and trim off as much excess dough as possible. You want to end with a fat sausage held tightly within the pastry.
- Manoeuvre the package onto an oiled baking dish, paint with the remaining whisked egg and cut a slit for steam in the top of the Calzone.
Bake at 400f for 25-30 minutes till chestnut brown. Set aside to cool, eat warm or wrap in cling film and store in the fridge for up to two weeks. Serve with a strong salad, robust red wine and ketchup. A perfect lunch – your friends will love it.”