Senza Olio di Oliva

[srhcb]

I felt like making something a bit different than just another pizza tonite, and decided on calzone.

The Mise was en Place. I'd remembered to taken Italian Sausage out of the freezer last night, and there was some leftover spaghetti sauce I could thicken up with tomato paste. The flour was weighed out, including a quarter cup of Malt-o-Meal, which is farina and malted barley. (I found this adds a little "bite" to the crust.)

But I was senza olio di oliva! (That's "out of olive oil", or, when making Italian food, aka "up shit crick".) It was too late to turn back now. I would have to substitute .... clarified butter?

I used clarified butter in the dough, to oil the rising bowl, for browning the sausage and sauteeing some onions and garlic, and brushed over the calzone before it went into the oven; about two tablespoons altogether.

How was it? Great! I mean .... almost as good as using olive oil, if you know what I mean?

SB (has a lot of Italian friends, some of whom may frequent this forum)