Asparagus and Pecorino Vincenzo “Chaoson”

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Pecorino and Asparagus Chaoson or Calzone…

You are probably wondering what the hell is a “Chaoson”? Well in Breton, it means “slipper” as in “Hey Ma! Where are me slippers?” and slipper in French is “chausson” but “chausson” is also the name of a folded pastry or pizza. So “pizza en chausson” is literally “Pizza in slipper” which is basically a “calzone”. I hope I haven’t offended my Italian friends out there, but since my latest story “The Kittiwakes of Goulien” is set in a stronghold of Breton culture, it was only fair that I would “Bretonise” this little baby. It is also a way to link the fact that I have moved on from mushrooms in brine which made me the victim of many a laughs from my fellow ornithologists on the cliffs of Cap Sizun. I also had some Irish Pecorino that Vincenzo La manna- Cheesemaker at Vincenzo’s Little Dairy in Cork- had sent me, a younger one this time and I wanted to do something with it, even if I had enjoyed most of it on its own…

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Armeria Maritima, a flower of our shores from Cap Sizun to Mullaghmore…
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A few ingredients and Pecorino Vincenzo for the “Chaoson”

For The Dough: You’ll Need

  • 200 g of organic pasta flour
  • 10 cl of water
  • a drop of good olive oil
  • a pinch of sea salt
  • 10 g of yeast

How to?

Knead the salt and flour together first, with olive oil and water. I didn’t have any fresh yeast this time, but I had some organic “Cream of Tartar”, a by product of wine making also known as Potassium Bitartrate. It sounds a bit scary, but it worked well for what I wanted to do and so you know, it is also vegan. Just sayin’!

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Pizza dough, ready to go.

I didn’t want to use tomato sauce in this recipe, but I still wanted to make it moist inside. I creamed some organic Spinach with a bit of chopped red onions and raw organic cream from Crawford’s farm in Tipperary… Salt and pepper to taste. Don’t cook it too long, just let it melt a bit…

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Creamy Spinach

For the mushrooms, gently fry them with olive oil, dill and a bit of garlic…

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Best using real mushrooms…

For the Asparagus, I blanched them in boiling and salted water for 5 minutes, purposely short of 2 minutes from the “legal” 7. The pizza was ready to roll, the ingredients about to go in! Remember to put the cheese first in a calzone, othewise, disaster!

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Ready to roll

Make a neat little fold that I learned when I was a Pizzaiolo in Galway and Sligo a long time ago. If you can’t do it, you can use a bit of egg wash or water to seal it, just don’t tell anyone!

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Homemade “Cap Sizun” Calzone…

Sprinkle the dough with a bit of water and olive oil for a sexy finish and make a little hole on top so it doesn’t blow or burst, that would be heartbreaking! Bake in a hot oven for 20 to 30 minutes, keep an eye on it, it really depends of your oven, they are all a bit different. Serve with the creamed spinach, mushrooms and asparagus on the side, a salad of fresh seasonal leaves is also lovely, with olive oil and lemon dressing…

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Pecorino, Spinach, mushrooms and Asparagus Choason aka Calzone…
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Pecorino and Asparagus Chaoson or Calzone…

Keep Well and Eat Happy

Slรกn Tamall

Franck

 

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