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what to serve with calzones?
On 19 Feb 2004 15:00:53 GMT, (MrAoD) wrote:
> "Yvonne" writes:
>
> >Hi-could I have some suggestions please? - have invited friends to lunch and
> >have promised them calzones (filling-sundried tomatos, pesto, bacon,
> >mushrooms, cheese). They are very nice but I dont want to serve just
> >calzones - what do they go with?? Apart from a glass of beer?
>
> Don't know your guests/friends or their tastes but the filling seem either a
> little pedestrian or a tad busy. For my own tastes I don't like the
> juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine by me
> but together they grate. YMMV, but I'd suggest losing the pesto and adding
> another veg, something more robust than mushrooms. My personal fave is spinach
> or if you've the stomach for it, chard. If you're using regular bacon and not
> pancetta I'd use a 1/2" dice of thick sliced bacon lightly cooked in a pan.
> Wilt the spinach or chard in the grease and drain well before stuffing.
>
AFAIC: lose the bacon and sundried tomatoes unless the
tomatoes are superior. If the calzone has to have meat,
make it "spicy" Italian sausage. Add some ricotta...
mushrooms are good (onion too) and oregano. I like to add
spinach too, have never tried chard in a calzone... I'd be
very careful about which type.
> >A garden
> >salad?
>
> Salad's good. You might want to consider a giardiniera appetizer course. The
> problem with calzones is they're a meal in themselves. Between the filling and
> the crust you've got most of the major food groups covered. I'd recommend a
> granite or Italian ice as a desert, or perhaps some fruit.
Good advice!
>
> And for heaven's sake try some wine with the meal instead of beer. Barolo or
> Sangiovese, although my current kick is pinot grigio (Cavit is acceptable plonk
> if you're in the US) and a white shouldn't interfere with a calzone whose only
> meat is a pork product.
This is lunch... so I vote for the grigio.
>
Practice safe eating - always use condiments
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