MEAT MARKET.
THE CHEF AND
THE BUTCHER
A You’re not normal, mate. Why can’t you
just do a pizza when I give you charcuterie?
C Because it was a trap. I saw that it was
a trap; you could do pizza! The Irish don’t
do pizza. I’m doing a calzone. Why?
Well, I’m not doing tomato. I’m doing
a bechamel sauce for your charcuterie.
We’re going to put diced potato in there,
then fill it up with meat and fold it over.
It’s like a pasty. It’s like an Italian-European
pizza-pasty.
A So stupid. You have a big problem.
People are just going to turn the page!
C No they won’t. They have the calzone,
they’ll just turn that over!
A I don’t understand the fold-y bit. Why
would you do it? I don’t want someone to
flip my pizza for me. I want it left like it is.
C Any Italian can make a pizza, I’m Irish.
A And the potatoes again!
C Yeah! Potatoes are in there.
A There’s nothing authentic about this.
It’s a messed up Irish pizza with potato.
C You want pineapple, I bet.
A That’s you. If there isn’t potato, there’s
pineapple. One day you’re going to invent
the potato-pineapple. I can’t believe we’re
doing an upside-down pizza. What’s with
the bechamel? Isn’t that French?
C We’re in a country of cultures. I’ve taken
the best of everything and put it in the
calzone. And that’s what makes Australia
great – g’day mate!
A Right. It’s the United Nations of pizza.POTATO & TRIPLE PORK CALZONE
SERVES 8 (MAKES 2 CALZONE)100g streaky bacon, finely chopped
2 tbs olive oilMeanwhile, for the bechamel sauce,
melt the butter in a saucepan over
medium heat. Add the flour and nutmeg,
and cook, stirring, for 2-3 minutes or until
a golden paste forms. Whisk the reserved
cooking liquid, then the milk,^1 / 2 cup
(125ml) at a time, into the butter mixture
until smooth. Simmer, stirring constantly
with a wooden spoon, for 4 minutes or
until bechamel thickens and coats the
back of the spoon. Season.
Preheat the oven to 220°C and grease
2 large baking trays.
To assemble calzone, transfer dough
to a lightly floured surface and knock back
by punching once to release air bubbles.
Divide dough into 2 equal pieces.
Working with 1 piece at a time, transfer
dough to a large piece of baking paper
and roll out into a 35 x 25cm rectangle.
Spread^1 / 2 cup (125ml) bechamel over
dough, leaving a 3cm border. Cover one
half of the bechamel with half the potato
mixture, followed by half the provolone,
salami and jamon, then top with another(^1) / 2 cup (125ml) bechamel. Fold dough over
filling to form a half-circle and pinch the
edges together to seal. Transfer the
calzone, together with the baking paper,
to the first prepared tray. Repeat with
remaining dough and filling ingredients.
Brush calzone with remaining 1 tbs oil
and sprinkle with 1 tsp salt flakes. Bake for
20-25 minutes, swapping trays halfway, or
until calzone is golden. Cut into pieces and
serve with rocket.
700g pontiac or desiree potatoes,
peeled, cut into 1cm pieces
3 sprigs rosemary, leaves picked
200g thinly sliced provolone cheese
50g thinly sliced salami
100g thinly sliced jamon or prosciutto
1 bunch baby rocket
DOUGH
31 / 2 cups (500g) strong
(baker’s) flour
1 x 7g sachet dried yeast
1 tsp caster sugar
1 tbs olive oil
BECHAMEL SAUCE
40g unsalted butter, chopped
2 tbs plain flour
(^1) / 2 tsp ground nutmeg
11 / 2 cups (375ml) milk
For the dough, place all ingredients and
350ml lukewarm water in a stand mixer
fitted with the dough hook and knead for
10 minutes or until a smooth ball forms.
Transfer dough to an oiled bowl, cover with
plastic wrap and set aside in a warm place
for 1 hour or until doubled in size.
Meanwhile, place bacon and half the oil
in a saucepan over medium heat and cook,
stirring occasionally, for 5 minutes or until
bacon starts to crisp. Add potato and
two-thirds rosemary, and cook, stirring,
for 1 minute or until well coated. Add
enough water to cover potato, then bring
to a simmer and cook, partly covered,
for 12 minutes or until potato is tender.
Strain over a bowl, reserving 1 cup (250ml)
cooking liquid. Set the potato and
reserved cooking liquid aside. INTERVIEW
SAMANTHA JONES
PORTRAIT PHOTOGRAPHY
SHARYN CAIRNS
PHOTOGRAPHY
NIGEL LOUGH
STYLING
KIRSTEN JENKINS
Colin Fassnidge is sure his extravagant
charcuterie-filled ‘pizza’ won’t be a flop. Not
so, says Anthony Puharich, who is flipping out
at the thought of our chef’s pork offering.
Look out for more from Colin in
ON SUNDAY
38 delicious.com.au