February 16, 2011 § 6 Comments
I told you I was going to make a “Stromboli absolutely packed with lots and lots of meat” didn’t I? I am a woman of my word! Not only did I make a meaty Stromboli – an Italian meatball Stromboli, if you are looking for precision – I made it in such quantities that we proceeded to eat said Stromboli for breakfast, lunch, and dinner for the next 3 days straight. And loved it! Even though it was originally my craving, I actually wouldn’t have served it quite so often (at least, probably not for breakfast – oh wait breakfast was my idea, well anyway) except that before each meal Joel would ask excitedly, “can we have Stromboli again?!” And I wasn’t going to argue. I’m actually a little sad now that it’s gone. I think Stromboli and I bonded over that time – I mean, think about it, you share 9 meals with some
onething and how can you not bond by the end of it?
When I determined I was going to make Stromboli, I went about it as I normally would make pizza. After all, I figured, what is Stromboli but a pizza that’s been kind of folded over and wrapped up. (Versus a calzone, which seems to be a smallish pizza folded in half. One of my friends from Japan likes to say “Japan is a folding culture” (though frequently and endearingly it comes out as “fording cultule”), but if you look at Italy’s various treatments of dough and filling, they seem to be right on Japan’s heels. But, that’s neither here nor there.) I made my standard slow-rise pizza dough, which (foreshadowing!) makes enough for two not insubstantial pizzas. I had a butcher shop’s worth of assorted locally raised ground meats, so I decided that I would make a batch of little walnut sized Italian meatballs to fulfill my “packed with lots and lots of meats” requirement, as opposed to tracking down any cured meats that would have been thematically appropriate. However, if you have some good Italian cured meats, you could certainly use those instead. « Read the rest of this entry »