Calzone Alla Falzone With Sicilian Salad Pt 1

Does it pass the “Good Test”? Philippians 4:8, “Whatever is true, whatever is honorable, whatever is right, whatever is pure, whatever is lovely, whatever is of good repute, if there is any excellence and if anything worthy of praise, dwell on these things.” So, when you consider your belief about a particular issue is it true, honorable, right, pure, lovely, of good repute, excellent and worthy of praise? Does it pass the “Love Test”? 1 Corinthians 16:14, “Let all that you do be done in love.” 1 Corinthians 13:2, “But do not have love, I am nothing.” As much I would like to do so, probably not a good idea to blast music at my neighbor’s home this morning to get them back for their loud party that when until 3 am. Does it pass the “Conscience Test”? 1 Timothy 1:19, “Keeping faith and a good conscience.” There is so much in Scripture about being careful to never violate our conscience. For example, everyone in the church can talk about watching a certain movie, but if you begin watching it and you begin feeling spiritually uncomfortable, regardless of how innocent the movie many be intended, you must not go against your personal conscience because the more you compromise your personal conscience, the more you will sear the spiritual sensitivity of your heart. Does it pass the “Profitable Test”? This means, just because something is not expressly commanded or forbidden in Scripture, it does not mean that action is necessarily profitable for your walk with Christ. We avoid legalism, but we also avoid the “can’t find anything against it in the Bible” to support all our decisions. 1 Corinthians 6:12, “All things are lawful for me, but not all things are profitable. All things are lawful for me, but I will not be mastered by anything.” And 1 Corinthians 10:23, “All things are lawful, but not all things are profitable. All things are lawful, but not all things edify.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sicilian	Anything yo, New	2	Servings

INGREDIENTS

2		Garlic cloves, not peeled
		Extra virgin olive oil, for
		cooking
2	t	Dried yeast, 7g sachet
700	g	Self raising flour, plus
		extra for
		dusting
		Good pinch dried oregano
25	g	Unsalted butter
125	g	Ball mozzarella
50	g	Button mushrooms
1		115 gram jar artichokes in
		olive oil
3		Ripe plum tomatoes
1		150 gram pac Proscuitto, 8
		slices
1		225 gram bag tender young
		spinach
200	g	Drained can black pitted
		olives
1		115 gram car mascarpone
		cheese about
1		Fresh mixed herbs
		flat-leaf parsley
		basil and chives
1		150 gram pie white bread
1	t	Balsamic vinegar
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Preheat the oven to 240C/475F/Gas 9.  1 Place the garlic cloves in a
small roasting tin and drizzle over a  little olive oil.  2 Place in
the oven for 10-12 minutes or until softened when gently  squeezed.
Open the sachet of yeast and place in a jug. Pour in  200ml/7fl oz of
tepid water, stirring.  3 For the Dough: Place the flour in a bowl and
make a dip in the  centre. Add the oregano, knob of butter, few drops
of olive oil and  season generously.  4 Pour in the dissolved yeast
mixture and pour in 200ml/7fl oz tepid  water or enough to make the
mixture come together in the bowl.  Lightly mix with your hands until
you have a ball of dough.  5 Tip out the dough on to a lightly floured
surface and knead lightly  to a round smooth ball.  6 Cut into eight
portions and roll each one out to a 10cm/4" circle,  ensuring that the
dough is thick enough to hold the ingredients when  sealed (only make
two).  7 Chop up the mozzarella, mushrooms and artichokes and place
each one  in a small bowl. Peel one of the plum tomatoes, remove the
seeds and  chop up the flesh, then place in a bowl.  8 Shred four
slices of the proscuitto and put on a plate with a  handful of the
spinach and half of the olives.  9 Layer up the mozzarella, mushrooms,
artichokes, plum tomatoes,  proscuitto, spinach and olives with dollops
of the mascarpone on one  side of each piece of dough and fold over to
enclose.  10 Seal the edges of each calzone by folding it like a pasty.
Lightly  dust a baking sheet with flour and place the calzones on top.
11 Drizzle a little of the olive oil over the top. Bake for 10-12
minutes until cooked through and golden brown.  12 Heat a frying pan.
For the Tapenade: Place the remaining olives in  a food processor with
some flat-leaf parsley, basil and chives and  squeeze in one of the
roasted garlic cloves.  13 Blitz to a paste and then pour in enough
olive oil to make a thick  puree - you'll probably need four to five
teaspoons in total. Season  to taste.  14 Remove the crusts from the
bread, cut into cubes and place in a  bowl. Spoon over the tapenade and
toss to coat. Add some oil to the  frying pan and then tip in the
coated bread cubes.  15 Cook for 4-5 minutes, tossing occasionally
until crisp and lightly  golden. Drain well on kitchen paper.  16 For
the dressing for the salad: Place the balsamic vinegar in a  blender
with a good handful of basil leaves, 4 tbsp olive oil and  squeeze in
the remaining roasted garlic clove. Whizz to a thick  dressing and
season to taste.  17 Slice up the remaining two tomatoes for the salad.
Place the  spinach in a bowl with some herb leaves, season generously,
pour over  the dressing  continued in part 2

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 16499 Calories From Fat: 711 Total Fat: 81g Cholesterol: 155mg Sodium: 2693.3mg Potassium: 10136.4mg Carbohydrates: 780g Fiber: 39.1g Sugar: 673.9g Protein: 67.2g