CORNED BEEF AND CABBAGE CALZONE Prep Time:
Cook Time:
Serves:
10 mins
25 mins
4
Ingredients
Directions
• 1 tbsp oil (Ferraro# 1000041)
1. Take your pizza dough out of the refrigerator. Separate it into ~4 oz pieces. Shape into a ball and then roll the balls lightly on the countertop to create a smooth, taut surface. Cover the dough balls and let rest while you gather the rest of the ingredients.
• 1/2 small onion diced small • 2 tbsp Dijon mustard (Ferraro# 2108766) • 2 tbsp apple cider vinegar (Ferraro# 5020517) • 1 tsp granulated garlic (Ferraro# 2001233) • 1 tsp ground black pepper • 1/2 lb cooked corned beef shredded (Ferraro# 4601506) • 4-5 oz cooked cabbage roughly chopped (Ferraro# 0000068) • 4-5 oz cooked carrots roughly chopped (Ferraro# 0000111) • 4-5 oz cooked potatoes roughly (Ferraro# 0000080)
2. In a large frying pan over medium-high heat sauté the onions in the olive oil for about 5 minutes. 3. Add the mustard, vinegar, granulated garlic, and pepper. Stir to combine well. 4. Add the corned beef, carrots, potatoes, and cabbage to the pan. Stir to coat in the dressing. 5. To assemble, shape the dough into 7-8-inch rounds by stretching the dough. 6. Place the dough round on the counter. Fill with about 1 cup of filling. Fold the dough over to create a half-moon shape. Crimp the edges of the dough to close the calzone. 7. Repeat with all of the dough balls.
• salt to taste
8. Brush each calzone with egg wash.
• 1 lb pizza dough
9. Bake for 20-25 minutes until the calzones are golden brown. Rotate after 15-minutes of cooking.
• 1 egg • 1 tsp cream, milk. or water
Pasta al Pastore (Shepherd’s Pasta) Prep Time:
Cook Time:
Serves:
15 mins
30 mins
4
Ingredients
Directions
• 14 oz maccheroni (Ferraro# 2503017)
1. Peel and chop the onion, clean and slice the mushrooms.
• 7 oz Bolognese sauce • 1 white onion peeled and chopped • 3.5 oz frozen peas (Ferraro# 4300243) • 3.5 oz cooked ham cut into small cubes (Ferraro# 4600040) • 7 oz mushrooms (Ferraro# 0000012) • 5 fl oz cream (Ferraro# 0960925)
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2. Cook the onion in some olive oil in a deep frying pan until it starts to soften. Add the mushrooms, ham and peas and cook covered, on a low heat, for approx. 20- 15 minutes. If the sauce seems dry add a little stock or water. 3. Meanwhile bring a pot of water to the boil for the pasta, add salt when it starts to boil and add the pasta once it starts to boil again. Cook the pasta al dente according to the instructions on the packet. 4. When the peas, ham and mushrooms are ready, add salt and pepper to taste. Then add the meat sauce and the cream. 5. When the pasta is ready, drain it and add it to the sauce. Mix everything together well and then sprinkle with chopped parsley and serve. FRESCO BY FERRARO | PAGE 13
