Marbled Calzoni with ricotta, chocolate and eggplants recipe

The recipe has been carried out by "SAID dal 1923", a restaurant and an ancient chocolate factory located in Rome, via Tiburtina 135. Marta de Rosa, chef of the ancient chocolate factory, shows us the preparation.

Ingredients of marbled Calzoni with ricotta, chocolate and eggplants

• 200 gr. of whole wheat flour;

• 30 gr. unsweetened cocoa;

• 150 gr. sheep ricotta;

• 50 gr. sugar;

• 50 gr. unsweetened 100% chocolate;

• 1 pinch of salt;

• 2 eggplants;

• 1 egg yolk;

• 1 clove of garlic;

• 1 tablespoon of tomato puree;

• 6 basil leaves;

• 50 grams of salted ricotta;

• extra virgin olive as required;

• salt and pepper as required.

Preparation of marbled Calzoni with ricotta, chocolate and eggplants

Mix the wheat flour with water and a pinch of salt. As soon as the dough takes consistency add the cocoa, without working too much to leave the marbled effect. Let the dough rest for about 15 minutes, in the meantime prepare the filling of ricotta cheese, sugar, egg yolks and 30 gr. of bitter chocolate into small pieces.

Wash the eggplants, cut them into small cubes in a pan. Sauté the garlic and then cut it, add the eggplants and fry them. Add the basil, tomato sauce, a little water, salt and pepper. Take the dough (which has already rested), and roll it out. With a 10 cm round colander model diskettes.

With a pastry bag put ricotta cheese and chocolate on each diskette. Close disks forming half-moons and put them for 2 minutes in boiling salted water. Once cooked stir with eggplant sauce. Serve with diced eggplant (kept aside) ricotta and remaining grated chocolate.

Source

www.menuale.it - Calzoni marmorizzati con ricotta, cioccolato e melanzane