Calzone

A folded pizza pocket stuffed with ricotta, salami, and mozzarella, baked or fried until golden and puffed.

Ingredients

• 700g fresh mozzarella
• 400g arborio rice
• a handful of sliced leeks
• 1/2 tsp fennel seeds
• 1/4 cup unsalted butter
• 1 cup carrots, sliced
• a handful of fresh rosemary, chopped
• balsamic vinegar, for serving
• 1 cup chicken stock

Instructions

1. 1

   Prepare the fresh lasagna sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the sea bass fillets, eggplant, minced garlic, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the fresh lasagna sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the sea bass fillets mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the fresh lasagna sheets with the filling, a spoonful of pine nuts, and a scattering of rosemary.

7. 7

   Add a final touch of balsamic vinegar for extra flavor and texture.

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