Porcini Mushrooms With Beans Al Cartoccio Recipes

CALZONE WITH ARTICHOKES AND PORCINI MUSHROOMS

Steps:

• Divide the pizza dough into 4 equal pieces.
• Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
• Place a large saute pan over high heat. Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms. Season, to taste, with salt and pepper. Pour off any excess oil and let the vegetables cool.
• Roll or stretch the dough, 1/4 at a time, into a 9-inch circle. Place the dough, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.
• Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.
• Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

PORCINI AL CARTOCCIO: PORCINI COOKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Divide the mushrooms, garlic, mint leaves into 4 equal portions.
• Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
• Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

WILD MUSHROOM CARTOCCIO

Steps:

• Preheat oven to 500 degrees F for 30 minutes (425 degrees F for convection ovens). Lay a large piece of parchment paper atop a large piece of aluminum foil. (The dimensions should be about 24" long by 16" wide.) Spread the softened butter on the parchment, making sure to leave a 1½-inch border, and set aside. Combine the spring onions, thyme, garlic, bay leaves, and mushrooms in a bowl. Add the olive oil, a pinch of lemon zest, and toss well. Season with the salt and toss again.
• Spread the mushroom mixture out evenly over one side of the parchment-foil. Fold the other half of the foil and parchment over the mixture. (You may need to remove some excess mixture if it is too crowded and make a second cartoccio.) Starting on one end, crimp the edges closed, folding over in pleats. Leave a 2-inch gap on the other end and add the stock through that hole. Make sure the stock is poured evenly so that you will be able to seal the cartoccio. Seal the cartoccio by folding/crimping; if it is not sealed properly, it won't expand. It should look like a half moon, with the foil on top and the parchment in the center enclosing the mushrooms. Place the cartoccio on a flat baking sheet or in a gratin dish and place it in the oven for 15 minutes if using a convection oven, 20 minutes if using a conventional oven. The cartoccio should expand and look like a small Zeppelin.
• Remove the bag from the oven and cut it open using kitchen scissors or chef's knife (be careful to avoid being burned by the hot steam). Finish with a drizzle of olive oil, a pinch of salt, and lemon juice to taste. Plate the mushrooms, pour the jus on top, and serve alongside bread, pasta, fish, or on its own.