Name Chicken liver calzoni


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* 1 quantity Traditional Pizza Dough, made up to end of step 2
* 1 tablespoon vegetable oil
* beaten egg, to glaze
* sage leaves, to garnish

* 60 g (2 oz / 1/4 cup) butter
* 500 g (1 lb) chicken livers, trimmed
* 6 rashers streaky bacon, chopped
* 1 tablespoon chopped fresh sage
* 750g(1 1/2 lb) fresh spinach, trimmed
* salt and pepper
* few drops lemon juice
* freshly grated nutmeg, to taste

1. Make the filling. In a saucepan, melt butter and cook chicken livers quickly until brown but still pink on the inside. Remove with slotted spoon and reserve.
2. Add bacon to saucepan, cook until brown. Remove with slotted spoon and add to livers with sage. Add spinach to saucepan. Cover and cook until wilted. Drain well, then chop roughly. Season to taste with salt and pepper, lemon juice and nutmeg.
3. Preheat oven to 220C (425F/Gas 7). Grease 2 baking sheets. Divide dough into 2 equal pieces. Roll out both pieces on a lightly floured surface to circles measuring 25 cm (10 in) in diameter. Brush lightly with oil.
4. Divide filling between the 2 pieces of dough, confining it to one half of each circle. Dampen edges with water, then fold over dough to enclose filling and seal well by pres-sing with a fork. Transfer to baking sheets, brush with beaten egg and make 2 or 3 air holes with a sharp knife. Bake in the oven for 20 minutes until golden. Serve garnished with sage leaves.

Serves: 4-6

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