Calzone with turnip greens and provola

Ingredients

For 1 serving

• All-purpose flour85 g
• Active dry yeast2 g
• Broccoli rabe250 g
• Provola45 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: November – March

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. While it rises, put a pan of water on to boil. Clean the turnip tops, keeping the tender leaves and florets; when the water boils, salt it and cook them for 5 minutes, until tender, then drain and squeeze.
4. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli, add the greens and sauté for 3 minutes, until dry and well flavoured; remove the garlic and let them cool slightly. Dice the provola.
5. Roll the dough out on baking paper into a thin disc, spread the greens and provola over one half leaving the edge clear, fold into a half-moon and seal the edges well.
6. Bake at 230 °C for 18 minutes, until puffed and golden. Let it rest for 3 minutes before cutting.