Newlywed Pizza continued...Calzone con Bietole e Olive

Calzone con Bietole e Olive

Use 1/2 of the basic pizza dough for 1 calzone.

For the filling

1+1/2 lbs of Swiss chard or fresh spinach 

4 tbsp extra virgin olive oil

2 garlic cloves, minced (center removed)

3/4 cup of pitted black olives, halved

1/2 cup of fresh whole mozzarella drained and diced ( i also mixed in Tallegio cheese)

1/4 lbs (110g) of Speck or prosciutto crudo

Salt and pepper - to taste

(Optional) A pinch of chili pepper flakes

Pan

2bsp olive oil to oil pan

Coarse corn flour, to sprinkle over oiled pan

To top the calzone

1 garlic clove, minced

1tbsp extra-virgin olive oil

1/2 tsp crumbled try oregano leaves

(Optional) 1/4 tsp of hot chili pepper flakes

2 sprigs of rosemary, cut into 1-inch pieces

Preheat oven to 450

Remove stems from the chard or spinach and place the leaves in a bowl of cold water. 

Wash thoroughly, changing the water several times.

Bring a stock pot of cold, salted water to a boil 

Drain the chard and add to the pot

Cook uncovered until soft, over medium heat

Drain and squeeze excess water from the greens

Finely chop the greens

Heat the oil in a skillet over high heat. Add the chard and cook for 1 minute. 

Lower the heat to medium, stir in the garlic and olives.

Season with salt and pepper

add chili flakes if using

Stir thoroughly and remove from heat. Let cool

Roll out the douch into a 16 inch or 40 cm disk.

Place the chard mixture over half of the circle (beause you're going to have to flip the other side over it)

Leave about 1-inch border clear in order to later seal the calzone. 

Place the mozzarella and sliced prosciutto over the chard. 

Fold the dough over the mixture, then pinch the edges of the calzone with your fingertips to seal it.

Oil a baking sheet and sprinkle with coarse corn flour. Place the calzone on the prepared baking sheet. Brush the calzone with the garlic and oil.

Sprinkle the dried oregano and hot chili pepper flakes (if using) 

Insert the rosemary pieces evenly along he border. 

Using a sharp knife, make three diagonal slits on the calzone.

Bake until crisp and golden (about 35-40 min)

Remove from the oven, drizzle with a little olive oil and sprinkle with sea salt. 

Cut into slices and serve, preferably hot.

yield: 6 - 8 servings.

Anthony's Coal Fired Pizza

Anthony's Coal Fired Pizza
http://www.anthonyscoalfiredpizza.com/
17901 Biscayne Blvd.
Aventura, FL 33160
305.830.COAL (2625)

Oh my goodness! Oh my goodness! Oh my goodness!

I cannot even put into words how great this place was..They're motto is "Pizza - well done" and it suuuuuure is.

Book your flight, pack your bags...make your way to Anthony's !

They don't take reservations and are packed every single night of the week! There is a 20 minute wait but its well worth it,let me tell you.

Their pizza is on the "well cooked" side literally.  The crust is traditional (not too thin) and crispy. The dough was honestly great on its own..The reason I know this is because my fiance, Andre has a funny way of eating his pizza. He eats the cheese and toppings first and eats the bare crust last..He was like, " try this crust , you won't believe it..try it !!" He was right! The coal-fire must enhance the flavor.

They have the traditional pizza as well as a few special ones like, meatball pizza and arugula pizza, broccoli and sausage pizza, fresh mozzarella and tomato...and many more....


What to eat at Anthony's:

-Pizza - Duhhh

-Anthony's italian Salad - big enough to share

-Side order of Sausage and Broccoli Rabe - wonderful...just wonderful..Both times we went, my dad kept saying..."ohhh just add some pasta to this and it would be even better....just add pasta....." lol

-Side order of Meatballs served with a side of ricotta and fresh basil leaves (They were like my mother's meatballs. Even SHE said it was like her meatballs!! )

**Beware! Side orders are really big and can be shared between 2 to 3 people.
Visit their web site and check out their menu.... http://www.anthonyscoalfiredpizza.com/

Update on Bufala Pizzoteca

Hello all, (Check out my first review of this restaurant before reading this one)

Gnocci Poutine

I went back to Bufala this past Friday. Some family members wanted to try it out so I happily tagged along. I took more pictures of the food and decided to share them with you.

My Dad had the Grilled Sardines which are not pictured here. He loved them! You can kinda' see them in back of  the Carpaccio in the first pic. The Mac n' Cheese pictured below blew me away! It was rich, creamy and the truffle flavor was subtle. Sometimes truffle oil flavor can totally take over with a dish - but not in this case :) It's not normally on the menu. It was the special that evening. It was popular so maybe he'll add it to the menu or at least feature it more often.

When the dishes arrived to our table, everyone wanted to dig right in but I yelled, "STOOOOOOOOOP!!! I must take pictures for my blog before we attack!!" So my family patiently waited, salavating, while I positionned the plates and snapped away. I didn't take a picture of my cousin's four cheese pizza for some reason. Anyway, it was amazing! One of the cheeses used is Gorgonzola. Again, the flavor of the Gorgonzola was not overpowering. Many pleople at the table aren't fans of this cheese but agreed that on this pizza
it just works!

We had the Nutella Pizza again for dessert and this fantastic warm banana bread. I definitely recommend both!

Check out my original review of this resturant for the address and phone number!

Thanks for reading!

Carpaccio

Mac n' Cheese with Truffle oil

Potato Pizza

Crispy ham and Wild Mushroom Pizza

Bufala Pizzoteca

Restaurant Bufala Pizzoteca
18425, Rue Antoine -Faucon
Pierrefonds, QC
514-624-2777

My new obsession, Bufala in the West Island is THE place to go for Pizza! The very talented chef, my friend Vito has done it again. Although I haven't reviewed his flagship restaurant, Mundo yet, I was just too excited about this new place that I just couldn't review them in order!

Trattoria Mundo review to come! Didn't forget about you!

Bufala just opened last week and I've already been there twice..Wednesday and this past Friday!

For Vito fans, the restaurant is located in Mundo's previous location. The street Antoine-Faucon is right off St-Charles Boul. You'll have to drive down quite a bit and through a residential area to get to the restaurant. Don't worry you're not lost (everyone always thinks that they got off course somehow).

The look of the restaurant is modern with clean lines. The colors are vivid and earthy. I love the mini-tile that lines the back  wall. There's a large open kitchen which takes up almost the length of the restaurant. People love watching the chefs do their thing.  Its a casual yet sophisticated atmosphere where you can dress down, bring the kids but you can still order a great bottle of wine.

The menu lists a wide range of appetizers which everyone loves. It seems like people these days, maybe because of the Tappas scene,  love to order a bunch of appetizers and share with friends. Well, you can definitely do that at Bufala! My favorite appetizers so far include the Gnocci poutine...yes ...Gnocci poutine! Its fantastic. Like my aunt Melina would say, I wanted to roll around on the floor, it was so good!!! The gnocci are fried so they have a wonderful crispy exterior and soft interior. The gravy is light and flavorful and they use real Quebec cheese curds. It is heaven! I think about it every day since then!! Oh my, I have issues lol.I shared with  my fiance Andre both times that I went because I wanted to have some poutine and  another appetizer. Next time though...I'm ordering the poutine for myself..Andre was a little selfish with this dish..but who wouldn't be :)
I also tried the Grilled Caesar Salad. Its a whole heart of romaine lettuce, gently grilled on the exterior. The caesar dressing is drizzled overtop with shavings of parmigian cheese. The interior leaves were crunchy, the dressing was just right.  They also have grilled calamari, fried calamari served with wasabi mayo and a little soy drizzled on the plate, Sicilian rice croquettes, called Arancini and seared tuna salad, just to name a few.

You won't find your regular, run of the mill all dressed pizza at Bufala..Don't fret, the selection of pizzas are a refreshing change. The crust is pretty thin and crispy. There is one size that's big enough to share between two people if you each have an appetizer. You'll find potato and onion pizza, crispy ham mushroom and artichoke pizza, prosciutto and arugula pizza and so many more! They also have Panzerotties which are kind of closed or stuffed pizzas, with fillings such as rappini and cheese, sausage...uhhh I forgot the last one...sorry.

Dessert...Honestly I'm sure all the desserts are great BUT guess what they have at this snazzy pizza joint??? Nutella and Bannana Pizzaaaaaaaaaaaaaaaaaa!! OMG! Need I say more? Didn't think so.

My cappucino was great by the way.