Quick and easy

“An Italian dish known as calzoni di patate filanti, AKA trousers of stringy potatoes. A calzone is directly translated as “stocking” or “trouser” is an Italian oven-baked turnover made with folded pizza dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other. A calzone is somewhat similar to a stromboli. A calzone is a baked turnover stuffed with pizza ingredients.” 

Perfect as a little appetiser, easy to make and a favourite for those who love cheese. For a vegetarian option, replace the sliced ham with spinach.

You will need:

8 potatoes
Salt and pepper for seasoning
Drizzle olive oil
100g parmesan
250g flour (and more for dusting)
Picked parsley
Sliced ham
Provolone cheese or mozzarella

Pre-boil water in a pan on medium to high heat, add a pinch of salt into the water. Peel the potatoes and cook till soft then drain the water out by using a colander. In a big bowl, season the potatoes with salt and pepper and mash using a fork or potato masher. Add your olive oil, parmesan, parsley and flour and begin to knead. It is important to work the dough always having flour next to you for dusting and preventing the dough from sticking. Roll out the dough with a rolling pin and cut the discs with a pastry cutter. Add the slice of ham and grated cheese onto the cut out dough and fold the medallion on itself forming a calzone, sealing the edges well with your fingers. Cook in a non-stick pan on medium heat with extra virgin olive oil for about 4 minutes per side, the colour needs to be golden in colour. Your potato trousers are ready to be served hot and stringy.

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