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Escarole Calzone

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Mario Batali on Food Network
Related tags
main-dish dinner italian
Nutrition per serving    (USDA % daily values)
CAL
944
FAT
127%
CHOL
28%
SOD
69%

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Ingredients for 4 servings

1/4 cup light red or white wine, such as Fiano del Avellino

1 tablespoon plus 1 tablespoon extra-virgin olive oil

4 salted anchovies, finely minced

1/4 cup pine nuts

3/4 cup warm water

3 1/2 cups all-purpose flour

4 cloves garlic, thinly sliced

salt and pepper

1 large head escarole, about 1 1/4 to 1 1/2 pounds

1/4 cup dried currants

4 tablespoons very small capers, rinsed 3 times in water and drained

1 1/2 ounces fresh yeast

1 cup Gaeta olives, pitted but left whole

2 cups fresh ricotta

1 teaspoon salt

4 tablespoons extra-virgin olive oil

1 tablespoon honey

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