Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
A solo calzone built around a béchamel base rather than the more common tomato sauce, giving the filling a richer, lasagna-like character. Cooked chicken, prosciutto, button mushrooms and spinach pile onto a single oval of thin pizza dough, drenched in white sauce and folded into a sealed half-moon. Two finishing flourishes lift the bake: a final brush of garlic butter and a snowfall of grated Riserva that bubbles in the last minute.
Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool. Cheese is grated. A dry, hot griddle or non-stick pan heats over medium heat. A tortilla goes on; cheese scatters over half; filling (if any) over the cheese; folded in half. Pressed gently with a spatula; cooked for 90 seconds until the underside is gold-spotted; flipped; cooked for 90 seconds more. The cheese should be fully melted and just starting to ooze at the edges. Sliced into 3 wedges; served with salsa, guacamole, sour cream, lime.
This is rustic Italian cooking elevated to elegance. Sausage meat, freed from its casing and crumbled, browns deeply to build complex flavor. Porcini mushrooms, reconstituted in warm water and chopped, contribute their distinctive earthiness. Fresh rosemary provides brightness against the rich cream sauce. The combination is hearty, satisfying, and deeply flavorful.