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Ingredients <\/strong> 35 g of brewers’ yeast <\/p>\n\n\n\n 1 kg of chard <\/p>\n\n\n\n 200 g of pitted black olives <\/p>\n\n\n\n Hot red pepper <\/p>\n\n\n\n Extra virgin olive oil <\/p>\n\n\n\n Salt <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n ______________________ Ingredients 100 g of flour 35 g of brewers’ yeast 1 kg of chard 200 g of pitted black olives Hot red pepper Extra virgin olive oil Salt Preparation\u00a0Prepare the dough with the flour, a pinch of salt and the brewers’ … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[563],"tags":[],"class_list":["post-6592","post","type-post","status-publish","format-standard","hentry","category-recipes-from-basilicata-region"],"_links":{"self":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/comments?post=6592"}],"version-history":[{"count":2,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6592\/revisions"}],"predecessor-version":[{"id":6594,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6592\/revisions\/6594"}],"wp:attachment":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/media?parent=6592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/categories?post=6592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/tags?post=6592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
100 g of flour <\/p>\n\n\n\n
Preparation\u00a0<\/strong>
Prepare the dough with the flour, a pinch of salt and the brewers’ yeast dissolved in a little bit of water. Add olive oil and lukewarm water and knead in order to obtain a smooth and pliable dough. Wrap the dough in a moist kitchen towel and put it in a warm place to rise, 3-4 hours. Wash the chard and cook it in salted boiling water. Drain thoroughly and coarsely chop it. Saut\u00e9 in a spoonful of olive oil with chopped hot pepper and black olives. Set aside. Divide the dough into two equal parts and roll out two circles. Oil a baking dish and cover it with a circle of dough. Spread over it the chard filling and cover with the second circle of dough. Fold and seal the edges. Bake the calzone in a preheated oven at 170\u00b0 C (335\u00b0 F), 40 minutes approximately. Once cooked, you can serve the calzone with spoonfuls of tomato sauce.\u00a0<\/p>\n\n\n\n
Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.<\/p>\n","protected":false},"excerpt":{"rendered":"