Fine calzone with pork fillet

Ingredients for 4 servings:

• 1 cube of fresh yeast
• 1 pinch(s) of sugar
• 300 ml water, warm
• 600 g wheat flour type 405
• 3 tbsp olive oil
• 1 tsp salt
• Flour for the work surface
• 2 bunch spring onions
• 50 g bacon cubes
• 750 g mushrooms (stone mushrooms), small, firm
• 5 shots of Worcestershire sauce
• 1 tbsp lemon juice
• Salt and pepper, freshly ground
• 200 g Emmental cheese, grated
• 2 bunches of chives
• 600 g pork fillet(s)
• 70 g Parma ham
• 50g Gorgonzola
• 4 tbsp cooking oil

Instructions

Working time approx. 50 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

sophisticated, for guests, autumn/winter meals

First, mix the yeast with the sugar, some of the water, and some of the flour to make a starter dough, then let it rest in a warm place for about 20 minutes. In the meantime, prepare the ingredients for the filling: Clean the spring onions and slice them into thin rings. Clean the mushrooms and slice them. Finely slice the chives. Squeeze a lemon and measure out the required amount of juice. Trim the pork fillet and season it generously with salt. Knead the starter dough with the remaining dough ingredients by hand or in a food processor, gradually adding the remaining water until the dough has a smooth, soft consistency but is not sticky. Then let the dough rest for another 30 minutes. Brown the pork fillet in a pan on all sides, then season well with pepper and remove from the pan. Set aside on a large platter or plate. Add a little more oil to the pan if needed and sauté the spring onions on low heat for 5 minutes, then add the bacon and mushrooms and fry for about 4-5 minutes on medium heat, stirring constantly. Before the mushrooms soften, remove the pan from the heat and season the vegetables with Worcestershire sauce, lemon juice, salt, and plenty of pepper. Stir in the Emmental cheese and chives. Preheat the oven to 190-200°C (top/bottom heat). Line a baking tray with baking paper and set aside. Knead the dough again briefly, roll it out on a floured surface into a sheet approximately the size of the baking tray, and place it on top. Cut the pork fillet lengthwise to create a deep pocket. The fillet can be left open on both sides to accommodate the filling. First line the inside of the fillet with the Parma ham, then spread the Gorgonzola evenly over the dough. Place the pork fillet in the center of the dough. Now spread the filling into the pork fillet with a tablespoon. If it doesn’t all fit, spread the remaining filling tightly around the fillet. If the filling has released a lot of liquid, add some of it to the fillet. The liquid is delicious, but work with your gut to avoid too much liquid, which would cause the dough to swell too much. Fold the dough over the top of the fillet to form a calzone and press the seam firmly together. Place the calzone in the hot oven and bake for about 30-35 minutes. The dough should only take on a light brown color; the correct temperature and time depends on the oven. Some liquid often leaks out during baking; this usually happens to me, too, but it doesn’t affect the flavor. To serve, cut the calzone crosswise into approximately 4-5 cm wide slices and arrange one slice on each plate. Cut one at a time, as leftovers are best stored whole in the refrigerator. You can also prepare a small calzone for each person, using a portion of the pork fillet and filling. You might need a bit more dough. I find the version above better and simpler, though. It goes well with a green salad. This is an old family recipe. It’s a bit time-consuming and sophisticated to prepare, but above all, it’s a special combination of flavors. The sauce from the filling soaks into the yeast dough from the inside as it bakes, giving the dish a wonderful aroma. For me, this is something very special and best suited for autumn or winter. Leftovers taste great reheated the next day, too.