Calzoncini with artichokes and dandelions

Ingredients for Calzoncini with artichokes and dandelions

Instructions for Calzoncini with artichokes and dandelions

To prepare the Calzoncini with artichokes and dandelions recipe, please follow these instructions:

The dough: Stir the yeast into the water, add sugar, salt and oil. Stir the flour in gradually and knead into the dough is smooth and supple. Style it to uplift (double size) 1-2 hours in a warm place.

Filling: blanch the dandelion leaves in salted water for about 2 min. and let them drain well in a sieve. Rinse and style them to draining late kaper.

Arrow the outer leaves of the small artichokes until the leaves look bright and juicy. Beware, some small artichokes have nasty thorns, both on the stem and in the tips of the leaves. Cut the top centimeter of the leaves, cut the stems of also, if they sit on yet. Peel stems. Cut the artichokes into district and stems into small pieces.

Peel/arrow parsley, onion and garlic. Cut parsley, onion and garlic. Cut parsley and onion into cubes and chop the garlic and chillies finely.

Rose dandelion leaves, artichokes, parsley, onion, garlic and chilli gently in oil in my 6-7., add the capers, salt, pepper and a splash of water. Let it spin for about 5 min. under the lid. Take the pan of flared and let it cool off. Stir in eggs and cheese in part the dough into 4-5 portions and roll them out in approximately ½ cm thick ovals. Pull them out as long, smudges and put a dollop of filling on one half. Fold the other half over and press edges together with a fork. Let them rest in my 5-10. and fry them so slowly Golden on both sides in abundant oil. Let the small bread drip well of on paper and server them cut into strips, like snacks-lune or completely cold.