A stringy filling and a “pasta shell” that holds the sauce perfectly: with one bite, you can taste the balance of Roberta Esposito's creation, respectful of tradition but technically advanced.

Photo by Alessandra Farinelli

Ingredients

• 500 g type 1 flour

• 350 g water

• 2 g dehydrated sourdough starter

• 15 g salt

• 50 ml extra virgin olive oil

• 2 heads of escarole

• Garlic

• 100 g black olives

• 25 g capers

• 20 g pine nuts

• 15 g raisins

• 3 anchovy fillets

• 60 g smoked mozzarella

Procedure

Prepare the dough by adding the yeast to the flour and mixing. Then add the water and start kneading. Once the dough has taken shape, add the extra virgin olive oil. Finally, add the salt. Cover the dough and leave it to rise in the fridge for 48 hours.

Prepare the escarole filling by sautéing it in oil with browned garlic, capers, raisins, pine nuts, and anchovies. Add the black olives when cooked (and a pinch of chili pepper, if desired).

After 48 hours of rising, prepare a 260g loaf and let it rest at room temperature for 3-4 hours. Then roll out the dough in a greased pan (if baking in a home oven) and fill with the previously sautéed escarole. Fold the dough to form a calzone.

Bake at 250 degrees (for a home oven) or 350 degrees (for a wood-fired oven).