Food TV

Welcome to 2008!!! I’d like to start the new year off right, with a fantastic post, and a really tasty recipe!!! Now this recipe is supposed to me a “Monster Snack” according to Rachael Ray, but I think it looks like a good option for a dinner as well. Also her recipe calls for ciabatta or focaccia bread, but I think if I wanted to make this a bit lighter, more “figure friendly” I would probably make it with a pita bread instead. And then it would mimic a closed calzone as well. I think my favorite thing about this recipe all together is that spinach and artichole are my absolute favorite things to have on a calzone in the first place, but if I order it from a restaurant it’s always about $8 for the calzone itself, and like $2 extra for each topping. With this easy and tasty recipe I can make calzones for my whole family for about the same price as one would be from my favorite little italian joint. And I can control the quality and portion of the ingredients. Maybe I don’t feel like spinach tonight… How about broccoli instead? Don’t like a lot of ricotta? Well that’s ok too!!! mmmm… I think I know what’s for dinner tonight!!!

Monster Snack: Open-Faced Calzones with Spinach and Artichokes Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Creature Feature

1 box chopped spinach, 10 ounces
1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)
Extra-virgin olive oil, for drizzling
2 cups ricotta cheese
2 cloves garlic, chopped
3 tablespoons chopped flat-leaf parsley, a handful
1/4 cup grated Parmigiano or Reggiano, a generous handful
1 can artichokes, drained and sliced
Salt and pepper
2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional

Preheat oven to 400 degrees F.
Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel.

Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll.

Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler.

Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce.

The Big Dipper: Simple Marinara Dipping Sauce:
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Inactive Prep Time:
Ease of preparation: easy