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      "author": "steemitboard",
      "permlink": "steemitboard-notify-capodicasa-20190513t021635000z",
      "title": "",
      "body": "Congratulations @capodicasa! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@capodicasa/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@capodicasa) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=capodicasa)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmRWbAjbeETEaqSPLcpwYX1JN5pZhdPffv4q6DaBs6xvZm/image.png\"></a></td><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\">New  japanese speaking community Steem Meetup badge</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
      "json_metadata": "{\"image\":[\"https://steemitboard.com/img/notify.png\"]}"
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      "permlink": "re-capodicasa-re-danielpy-dia-de-mucha-bendicion-20180521t130410821z",
      "title": "",
      "body": "Muchas gracias @capodicasa",
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      "title": "",
      "body": "No worries\n\nWelcome to Steemit and keep on steeming \n\nCheers,\n\n![download_20180510_175631.jpg](https://steemitimages.com/DQmcTSnfnTTYKL9BdTEYadoppRMsJFCRpZ8JP96Zfk5KH3V/download_20180510_175631.jpg)",
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      "parent_permlink": "cervantes",
      "author": "capodicasa",
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      "title": "VENEZUELA...THAT EVEN CHAVEZ....",
      "body": "Today, just a few minutes away from the fateful and unpleasant elections in my beautiful country Venezuela, you can hear any number of crazy things like Doña Delcy's where she says that they are going to vote that there are still centers with many people coming to practice his right, through different social networks follows the dissatisfaction and resignation of some ... Watching the TV Española in one of his newscasts asked a girl here in Venezuela because she was voting, immediate response \"BY THE BONUS\" ... depressing that her life is summed up by so much misery ... Even a video of the Venezuelan revolutionary follower who personifies Che Guevara said that if he would vote again it would be for Marcos Perez Jimenez because he believes that even Chavez ...\n\n![IMG_20180520_205214.jpg](https://steemitimages.com/DQmWCZH79BbQwTWZBtrYKi2g1DFiRmjtJCs6xEKoe3wDJbX/IMG_20180520_205214.jpg)\n\nTHIS PHOTO WAS TAKEN FROM THE JUNQUITO ... TODAY THE CLOUDS ARE THE PROTAGONISTS ...\n\nKISSES....",
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      "parent_permlink": "food",
      "author": "capodicasa",
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      "title": "CALZONE FOR BEGINNERS WITH RESULTS OF PROFESSIONALS",
      "body": "![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nHere I bring you a calzone recipe, of course from my Italian side for my Italian immigrant father, Hugo Capodicasa, a native of Pescara Abruzzo, this recipe is for beginners with some tips that have given me good results ... I hope you like it ... stuffing can be to your liking as for example: ham, mozzarella cheese, cream cheese, zucchini, corn and everything that you like ... of course with common sense ...\n\n\nDough:\n\n500 grs. All-purpose flour\n14 grs. Fresh yeast or 30 to 40 grams. Fresh yeast\n1/2 teaspoon of sugar\n2 tablespoons of oil\n200 grs. Of warm water\n1 teaspoon salt\n1 beaten egg for varnishing\n\npreparation:\nI particularly one all the dry ingredients, I sieve the flour with the dry yeast (that I use in this case), salt, sugar, in a big bowl. Add little by little the water, oil and knead by hand, if it is necessary to add more flour, do not hesitate, until it forms a ball that takes off from where you are kneading, if you do it in a professional mixer style Kitchnaid, simple add everything and mix at speed 3 to 4, if you need more flour, add little by little until it comes off the walls of the bo, and raise the speed to 8, knead for about 30 seconds, form a ball and cover it in the same container for 1 hour or until it doubles its size.\nThe equivalence between one yeast and the other would be this 5.5 g of dry yeast equivalent to 14 g of fresh yeast. We could say, a unit of fresh yeast equals half a unit of dry yeast and a third of instant yeast. Once the yeast envelope has been opened, it must be closed tightly with an airtight clamp and it must be used as soon as possible. We must keep it in a place of stable temperature, the best place for it is the refrigerator, and have the envelope at room temperature before using it.\nThe ratio of 60% flour and 40% water is usually correct. Excess water produces a denser and heavier mass ...\n\n![IMG_20180520_111204.jpg](https://steemitimages.com/DQmNzzPfjEACuF6e3aypqiY8PwYsNnuQrpPbSZFTCiEWWLV/IMG_20180520_111204.jpg)\n\n![IMG_20180520_104137.jpg](https://steemitimages.com/DQmcTxy8uK8U2ciRSuysYpAxfoGNpXK8Revg5WjHMkivdaz/IMG_20180520_104137.jpg)\n\n![IMG_20180520_111030 (1).jpg](https://steemitimages.com/DQmaRjGqoJgtPd3CaCFh1zYqDer9WjZYT2quKDpRCg18duo/IMG_20180520_111030%20(1).jpg)\n\n![IMG_20180520_110825 (1).jpg](https://steemitimages.com/DQmYvXf4sFFCVEXAWN77hp4sYgc35GuiV5VVxCHzZCKXbKf/IMG_20180520_110825%20(1).jpg)\n\n![IMG_20180520_105752.jpg](https://steemitimages.com/DQmUvDuvZ2MdWeS5W3DFhkXNFV8RZDkHeogDrTZnZPRZuvF/IMG_20180520_105752.jpg)\n\n\nFilling:\n200 grs. Of white cheese or mozzarella (whatever is not very salty)\n2 medium aubergines\n1 red pepper\n1 sweet pepper\n1 hot pepper (optional)\n2 tomatoes\na pinch of salt\nPepper\nSoy sauce and garlic to your liking ...\nA spoonful of oil\n\nFILLING PREPARATION:\nCut the aubergines in medium cubes, the pepper in strips or julienne, the green or sweet chilli peppers and hot pepper in brunoise or small squares, and a grated tomato without shell or  seeds ...\nPlace the tablespoon of oil in a pan, and when it is hot, add the chilies that will be fried, and then the eggplant in squares, seal around five minutes or until it takes that golden color but not burned, add the grated tomato and paprika in strips, season with soy sauce, garlic sauce, salt and pepper to taste ...\nI cook it over low heat, until all the liquid that released the aubergines is almost dry, ALWAYS TRY AND TAKE INTO ACCOUNT THE CHEESE THAT YOU ARE USING SO THAT IT DOES NOT HAVE YOU SALTED OR BY THE CONTRARY WITHOUT FLAVOR ... THAT'S WHY I RECOMMENDED ALWAYS TRY FOOD BEFORE TURNING OFF THE FIRE ...\n\n![IMG_20180520_111051.jpg](https://steemitimages.com/DQmSVAr4fSD6EpcfQfGbmh9hov57vgxRz3ukc1diMJzMBGP/IMG_20180520_111051.jpg)\n\n![IMG_20180520_121716.jpg](https://steemitimages.com/DQmefSLrZVMo7xAxZkoXKxLGn7EEjozSdVsbgfzETNMWjfN/IMG_20180520_121716.jpg)\n\n![IMG_20180520_121645.jpg](https://steemitimages.com/DQmViqH7QNoGnKZcn8Ei4tgpuigdPxsK3nYueobrLEBFzfG/IMG_20180520_121645.jpg)\n\n![IMG_20180520_121623 (1).jpg](https://steemitimages.com/DQmWxiG5Bm6MfnD7u5vqpvTuSSqhUDJKzSX3Pfm3KX79rUd/IMG_20180520_121623%20(1).jpg)\n\n![IMG_20180520_144916.jpg](https://steemitimages.com/DQmUMgkjvKphrzNiRjjo4CEnfPAbgvpcJzZcqNxUQZc7nRX/IMG_20180520_144916.jpg)\n\n![IMG_20180520_144803.jpg](https://steemitimages.com/DQmaZCogX4BnmP37SsLkGCFXfcWa89NtpXJ5YSXCpXi7RyJ/IMG_20180520_144803.jpg)\n\nTake the dough cut a small or large portion as you want the pants, I make them type empanadilla, add a little flour and stretch with a roller to a thickness of 1 mm. Not very thin because you can break them, fill them to your liking, double them and what about the dough cut it so that it fits like a half moon, close the edges, many do it with a fork pressing the edges, I like it giving them a round, the fork is stuck giving a few stitches to breathe the filling, and finally having them on the baking sheet is varnished with the beaten egg to brown ....\nPreheat the oven, then introduce at 200º C for about 18 minutes or until golden brown ...\n\n![IMG_20180520_130638 (1).jpg](https://steemitimages.com/DQmbVuDhicpM9jtg7fQEMVi5nJLNPM8xXLiK8RDofQsG6us/IMG_20180520_130638%20(1).jpg)\n\n![IMG_20180520_144848.jpg](https://steemitimages.com/DQmRSdRhobdMEgcm3v1EVzknC3xNFUYJPCJT3gQbHAXghXr/IMG_20180520_144848.jpg)\n\n![IMG_20180520_144742.jpg](https://steemitimages.com/DQmcW8FecnvBL1AAwN3zRq1m7sPcKzFzPqSqLSNYCCXkvDT/IMG_20180520_144742.jpg)\n\n![IMG_20180520_144715.jpg](https://steemitimages.com/DQmUFPPgc9u2YMPZEe3wejBULYsCSiCCPJdv2hHmpFJwViV/IMG_20180520_144715.jpg)\n\n![IMG_20180520_144628.jpg](https://steemitimages.com/DQmVdKse2c685V9beeJtZKPaTZEJhqXVq3PknXmNWwuVUWn/IMG_20180520_144628.jpg)\n\n![IMG_20180520_135139.jpg](https://steemitimages.com/DQmNgmxgzghvvsG5TKdZB86d4XU8ZpSVhLv5m5BHZs7mrVG/IMG_20180520_135139.jpg)\n\n![IMG_20180520_135208 (1).jpg](https://steemitimages.com/DQmdXfWmRLMY5mM92168We8qVME1o7prXrA9VwhM5qfhcBH/IMG_20180520_135208%20(1).jpg)\n\n![IMG_20180520_144547.jpg](https://steemitimages.com/DQmWHxEZ6vCGCtMBxyQFsRafEJBX9HQGwY5DXfEt15S2AdG/IMG_20180520_144547.jpg)\n\n![IMG_20180520_142337.jpg](https://steemitimages.com/DQmStRg4GESjUCh6gL6bqtnfKhYWfUaauaRqQ3hjjM5nXD3/IMG_20180520_142337.jpg)\n\n![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nI HOPE YOU LIKE MY CUTE COMMUNITY OF STEEMIT ...",
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      "permlink": "re-thekitchenfairy-re-capodicasa-calzone-for-beginners-with-results-of-professionals-20180521t014821856z",
      "title": "",
      "body": "Hello thanks for the quotation ... I'm really new to this network and I'm missing a lot...",
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      "permlink": "re-danielpy-dia-de-mucha-bendicion-20180521t014440487z",
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      "body": "Hola saludos...  y sigue así... te seguiré... @danielpy",
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      "permlink": "re-capodicasa-calzone-for-beginners-with-results-of-professionals-20180521t013936672z",
      "title": "",
      "body": "Please use proper tags, not introduceyourself when it's not related to introducing yourself.\n\nLovely recipe btw",
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      "body": "I will be here to serve you with recipes of all kinds... @freetissues",
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      "body": "Wow, looking forward to learn much from you.",
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      "author": "capodicasa",
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      "title": "VENEZUELA...THAT EVEN CHAVEZ....",
      "body": "Today, just a few minutes away from the fateful and unpleasant elections in my beautiful country Venezuela, you can hear any number of crazy things like Doña Delcy's where she says that they are going to vote that there are still centers with many people coming to practice his right, through different social networks follows the dissatisfaction and resignation of some ... Watching the TV Española in one of his newscasts asked a girl here in Venezuela because she was voting, immediate response \"BY THE BONUS\" ... depressing that her life is summed up by so much misery ... Even a video of the Venezuelan revolutionary follower who personifies Che Guevara said that if he would vote again it would be for Marcos Perez Jimenez because he believes that even Chavez ...\n\n![IMG_20180520_205214.jpg](https://steemitimages.com/DQmWCZH79BbQwTWZBtrYKi2g1DFiRmjtJCs6xEKoe3wDJbX/IMG_20180520_205214.jpg)\n\nTHIS PHOTO WAS TAKEN FROM THE JUNQUITO ... TODAY THE CLOUDS ARE THE PROTAGONISTS ...\n\nKISSES....",
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      "parent_permlink": "spanish",
      "author": "capodicasa",
      "permlink": "hasta-chavez-la",
      "title": "HASTA CHAVEZ LA ...",
      "body": "Hoy a pocos minutos de que den el resultado de las fatídicas y nada agradables elecciones en mi bello pais Venezuela, se puede oír cualquier cantidad de locuras como la de Doña Delcy donde dice que asistan a votar que aun hay centros con muchas personas acudiendo a ejercer su derecho, por distintas redes sociales sigue el descontento y la resignación de algunos... Viendo la Tv Española en uno de sus noticieros le preguntaban a una chica aquí en Venezuela porque estaba votando, respuesta inmediata \"POR EL BONO\" ... Que deprimente que su vida se resuma a tanta miseria... Hasta un video del seguidor revolucionario venezolano que personifica al Che Guevara dijo que si volvería a votar seria por Marcos Perez Jimenez porque cree que hasta Chavez la ca...\n\n![IMG_20180520_205214.jpg](https://steemitimages.com/DQmWCZH79BbQwTWZBtrYKi2g1DFiRmjtJCs6xEKoe3wDJbX/IMG_20180520_205214.jpg)\n\nFoto desde el Junquito vista hacia la Guaira.... pero las nubes son las protagonistas hoy.... \n\nSaludos",
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{
  "trx_id": "abb767f84b8650d3c6d885811db2ce1bb332fabc",
  "block": 22610092,
  "trx_in_block": 27,
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  "timestamp": "2018-05-21T00:30:36",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "cervantes",
      "author": "capodicasa",
      "permlink": "calzone-vegetariano-para-principiantes-con-resultados-de-profesionales",
      "title": "CALZONE VEGETARIANO PARA PRINCIPIANTES CON RESULTADOS DE PROFESIONALES",
      "body": "![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nAquí les traigo una receta de calzone, claro de mi parte italiana por mi papa inmigrante Italiano, Hugo Capodicasa, oriundo de Pescara Abruzzo, esta receta es para principiantes con algunos tips que a mí me han dado buenos resultados… Espero les guste… Ojo el relleno puede ser a su gusto como por ejemplo: jamón, queso mozzarella, queso crema, calabacines, maíz y todo lo que a usted le guste… claro con sentido común…\n\nMasa:\n500 grs. De harina todo uso\n14 grs. De levadura fresca o 30 a 40 grs. De levadura fresca\n1/2 cucharadita de azúcar\n2 cucharadas de aceite\n200 grs. De agua tibia \n1 cucharadita de sal\n1 huevo batido para barnizar\n\nPreparación:\nYo particularmente uno todos los ingredientes secos, tamizo la harina con la levadura seca (que use en este caso), sal, azúcar, en un bol grande. Agrega poco a poco el agua, aceite y amase a mano, si es necesario agregarle mas harina, no lo dude, hasta que forme una bola que se despegue de donde este amasando, si lo realiza en una amasadora profesional estilo Kitchnaid, simple agregue todo y mezcle a velocidad 3 a 4, si necesita más harina, agregue poco a poco hasta que se despegue de las paredes del bo,l y suba la velocidad a 8, amase por alrededor de 30 segundos, forme una bola y tápela en el mismo recipiente por 1 hora o hasta que duplique su tamaño.\nLa equivalencia entre una levadura y la otra seria este 5,5 g de levadura seca equivalen a 14 g de levadura fresca. Podríamos decir, una unidad de levadura fresca equivale a media unidad de levadura seca y un tercio de levadura instantánea. Una vez abierto el sobre de levadura hay que cerrarlo bien, con una pinza hermética y hay que utilizarla lo antes posible. Debemos conservarla en un lugar de temperatura estable, el mejor lugar para ello es la nevera, y tener el sobre a temperatura ambiente antes de utilizarlo.\nHabitualmente es correcta la proporción de 60 % harina y 40% agua. El exceso de agua produce una masa más densa y pesada…\n\n![IMG_20180520_104137.jpg](https://steemitimages.com/DQmcTxy8uK8U2ciRSuysYpAxfoGNpXK8Revg5WjHMkivdaz/IMG_20180520_104137.jpg)\n\n![IMG_20180520_111204.jpg](https://steemitimages.com/DQmNzzPfjEACuF6e3aypqiY8PwYsNnuQrpPbSZFTCiEWWLV/IMG_20180520_111204.jpg)\n\n![IMG_20180520_111030 (1).jpg](https://steemitimages.com/DQmaRjGqoJgtPd3CaCFh1zYqDer9WjZYT2quKDpRCg18duo/IMG_20180520_111030%20(1).jpg)\n\n![IMG_20180520_110825 (1).jpg](https://steemitimages.com/DQmYvXf4sFFCVEXAWN77hp4sYgc35GuiV5VVxCHzZCKXbKf/IMG_20180520_110825%20(1).jpg)\n\n\n![IMG_20180520_105752.jpg](https://steemitimages.com/DQmUvDuvZ2MdWeS5W3DFhkXNFV8RZDkHeogDrTZnZPRZuvF/IMG_20180520_105752.jpg)\n\nRelleno:\n200 grs. De queso blanco o mozzarella (cualquiera que no sea muy salado)\n2 berenjenas medianas\n1 pimiento rojo\n1 ají dulce\n1 ají picante (opcional)\n2 tomates\nUna pizca de sal\nPimienta\nSalsa de soya y ajo a su gusto…\nUna cucharada de aceite\n\nPREPARACION DEL RELLENO:\nCorte las berenjenas en cubos medianos, el pimiento en juliana o tiritas, el ají verde o dulce y ají picante en brunoise o cuadritos chiquiticos, y un tomate rallado sin concha ni semillas OJO…\nColoque en un sartén la cucharada de aceite, y cuando esté caliente se le agrega los ajíes que se sofreirán, y luego las berenjenas en cuadros, se sellan alrededor de cinco minutos o hasta que tome ese color dorado mas no quemado, se le añade el tomate rallado y el pimentón en tiritas, se sazona con la salsa de soya, salsa de ajo, sal y pimienta al gusto…\nYo lo cocino a fuego bajo, hasta que todo el liquido que soltó las berenjenas este casi seco, PRUEBE SIEMPRE Y TOME EN CUENTA EL QUESO QUE ESTA UTILIZANDO PARA QUE NO LE QUEDE SALADO NI POR LO CONTRARIO SIN SABOR… POR ESO RECOMIENDO PRUEBE SIEMPRE LA COMIDA ANTES APAGAR EL FUEGO…\n\n![IMG_20180520_104828.jpg](https://steemitimages.com/DQmZfp8DYSbcGjYL9oeXLdSvLrNJk9m1BEWNpiCe4rtp1Nc/IMG_20180520_104828.jpg)\n\n![IMG_20180520_121716.jpg](https://steemitimages.com/DQmefSLrZVMo7xAxZkoXKxLGn7EEjozSdVsbgfzETNMWjfN/IMG_20180520_121716.jpg)\n\n![IMG_20180520_121623 (1).jpg](https://steemitimages.com/DQmWxiG5Bm6MfnD7u5vqpvTuSSqhUDJKzSX3Pfm3KX79rUd/IMG_20180520_121623%20(1).jpg)\n\n![IMG_20180520_121645.jpg](https://steemitimages.com/DQmViqH7QNoGnKZcn8Ei4tgpuigdPxsK3nYueobrLEBFzfG/IMG_20180520_121645.jpg)\n\n![IMG_20180520_144916.jpg](https://steemitimages.com/DQmUMgkjvKphrzNiRjjo4CEnfPAbgvpcJzZcqNxUQZc7nRX/IMG_20180520_144916.jpg)\n\n\nTome la masa corte una porción pequeña o grande como usted desee el calzón, yo los hago tipo empanadilla, agréguele un poco de harina y estire con un rodillo a un espesor de 1 mm. No muy delgado porque se les puede romper, rellene a su gusto, doble y lo que le sobre de masa córtelo para que le quede como una media luna, cierre los bordes, muchos lo hacen con un tenedor presionando los bordes, a mi me gusta dándoles una vuelta, se hinca el tenedor dándole unas puntaditas para que respire el relleno, y por ultimo ya teniéndolos en la bandeja para hornear se barnizan con el huevo batido para que doren….\nPrecalienta el horno, luego introduzca  a 200º C por unos 18 minutos o hasta que doren…\n\n\n![IMG_20180520_144848.jpg](https://steemitimages.com/DQmRSdRhobdMEgcm3v1EVzknC3xNFUYJPCJT3gQbHAXghXr/IMG_20180520_144848.jpg)\n\n![IMG_20180520_144742.jpg](https://steemitimages.com/DQmcW8FecnvBL1AAwN3zRq1m7sPcKzFzPqSqLSNYCCXkvDT/IMG_20180520_144742.jpg)\n\n![IMG_20180520_144715.jpg](https://steemitimages.com/DQmUFPPgc9u2YMPZEe3wejBULYsCSiCCPJdv2hHmpFJwViV/IMG_20180520_144715.jpg)\n\n![IMG_20180520_144628.jpg](https://steemitimages.com/DQmVdKse2c685V9beeJtZKPaTZEJhqXVq3PknXmNWwuVUWn/IMG_20180520_144628.jpg)\n\n![IMG_20180520_135139.jpg](https://steemitimages.com/DQmNgmxgzghvvsG5TKdZB86d4XU8ZpSVhLv5m5BHZs7mrVG/IMG_20180520_135139.jpg)\n\n![IMG_20180520_135208 (1).jpg](https://steemitimages.com/DQmdXfWmRLMY5mM92168We8qVME1o7prXrA9VwhM5qfhcBH/IMG_20180520_135208%20(1).jpg)\n\n![IMG_20180520_144547.jpg](https://steemitimages.com/DQmWHxEZ6vCGCtMBxyQFsRafEJBX9HQGwY5DXfEt15S2AdG/IMG_20180520_144547.jpg)\n\n\n![IMG_20180520_142337.jpg](https://steemitimages.com/DQmStRg4GESjUCh6gL6bqtnfKhYWfUaauaRqQ3hjjM5nXD3/IMG_20180520_142337.jpg)\n\n![IMG_20180520_142903.jpg](https://steemitimages.com/DQmYGaED4NnSQQLZohzNyrB7TgV8Tze2HqBcCaj7qA6cMeQ/IMG_20180520_142903.jpg)\n\nESPERO LES GUSTE MI LINDA COMUNIDAD DE STEEMIT…",
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  "block": 22610066,
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  "timestamp": "2018-05-21T00:29:18",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "capodicasa",
      "permlink": "calzone-for-beginners-with-results-of-professionals",
      "title": "CALZONE FOR BEGINNERS WITH RESULTS OF PROFESSIONALS",
      "body": "![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nHere I bring you a calzone recipe, of course from my Italian side for my Italian immigrant father, Hugo Capodicasa, a native of Pescara Abruzzo, this recipe is for beginners with some tips that have given me good results ... I hope you like it ... stuffing can be to your liking as for example: ham, mozzarella cheese, cream cheese, zucchini, corn and everything that you like ... of course with common sense ...\n\n\nDough:\n\n500 grs. All-purpose flour\n14 grs. Fresh yeast or 30 to 40 grams. Fresh yeast\n1/2 teaspoon of sugar\n2 tablespoons of oil\n200 grs. Of warm water\n1 teaspoon salt\n1 beaten egg for varnishing\n\npreparation:\nI particularly one all the dry ingredients, I sieve the flour with the dry yeast (that I use in this case), salt, sugar, in a big bowl. Add little by little the water, oil and knead by hand, if it is necessary to add more flour, do not hesitate, until it forms a ball that takes off from where you are kneading, if you do it in a professional mixer style Kitchnaid, simple add everything and mix at speed 3 to 4, if you need more flour, add little by little until it comes off the walls of the bo, and raise the speed to 8, knead for about 30 seconds, form a ball and cover it in the same container for 1 hour or until it doubles its size.\nThe equivalence between one yeast and the other would be this 5.5 g of dry yeast equivalent to 14 g of fresh yeast. We could say, a unit of fresh yeast equals half a unit of dry yeast and a third of instant yeast. Once the yeast envelope has been opened, it must be closed tightly with an airtight clamp and it must be used as soon as possible. We must keep it in a place of stable temperature, the best place for it is the refrigerator, and have the envelope at room temperature before using it.\nThe ratio of 60% flour and 40% water is usually correct. Excess water produces a denser and heavier mass ...\n\n![IMG_20180520_111204.jpg](https://steemitimages.com/DQmNzzPfjEACuF6e3aypqiY8PwYsNnuQrpPbSZFTCiEWWLV/IMG_20180520_111204.jpg)\n\n![IMG_20180520_104137.jpg](https://steemitimages.com/DQmcTxy8uK8U2ciRSuysYpAxfoGNpXK8Revg5WjHMkivdaz/IMG_20180520_104137.jpg)\n\n![IMG_20180520_111030 (1).jpg](https://steemitimages.com/DQmaRjGqoJgtPd3CaCFh1zYqDer9WjZYT2quKDpRCg18duo/IMG_20180520_111030%20(1).jpg)\n\n![IMG_20180520_110825 (1).jpg](https://steemitimages.com/DQmYvXf4sFFCVEXAWN77hp4sYgc35GuiV5VVxCHzZCKXbKf/IMG_20180520_110825%20(1).jpg)\n\n![IMG_20180520_105752.jpg](https://steemitimages.com/DQmUvDuvZ2MdWeS5W3DFhkXNFV8RZDkHeogDrTZnZPRZuvF/IMG_20180520_105752.jpg)\n\n\nFilling:\n200 grs. Of white cheese or mozzarella (whatever is not very salty)\n2 medium aubergines\n1 red pepper\n1 sweet pepper\n1 hot pepper (optional)\n2 tomatoes\na pinch of salt\nPepper\nSoy sauce and garlic to your liking ...\nA spoonful of oil\n\nFILLING PREPARATION:\nCut the aubergines in medium cubes, the pepper in strips or julienne, the green or sweet chilli peppers and hot pepper in brunoise or small squares, and a grated tomato without shell or  seeds ...\nPlace the tablespoon of oil in a pan, and when it is hot, add the chilies that will be fried, and then the eggplant in squares, seal around five minutes or until it takes that golden color but not burned, add the grated tomato and paprika in strips, season with soy sauce, garlic sauce, salt and pepper to taste ...\nI cook it over low heat, until all the liquid that released the aubergines is almost dry, ALWAYS TRY AND TAKE INTO ACCOUNT THE CHEESE THAT YOU ARE USING SO THAT IT DOES NOT HAVE YOU SALTED OR BY THE CONTRARY WITHOUT FLAVOR ... THAT'S WHY I RECOMMENDED ALWAYS TRY FOOD BEFORE TURNING OFF THE FIRE ...\n\n![IMG_20180520_111051.jpg](https://steemitimages.com/DQmSVAr4fSD6EpcfQfGbmh9hov57vgxRz3ukc1diMJzMBGP/IMG_20180520_111051.jpg)\n\n![IMG_20180520_121716.jpg](https://steemitimages.com/DQmefSLrZVMo7xAxZkoXKxLGn7EEjozSdVsbgfzETNMWjfN/IMG_20180520_121716.jpg)\n\n![IMG_20180520_121645.jpg](https://steemitimages.com/DQmViqH7QNoGnKZcn8Ei4tgpuigdPxsK3nYueobrLEBFzfG/IMG_20180520_121645.jpg)\n\n![IMG_20180520_121623 (1).jpg](https://steemitimages.com/DQmWxiG5Bm6MfnD7u5vqpvTuSSqhUDJKzSX3Pfm3KX79rUd/IMG_20180520_121623%20(1).jpg)\n\n![IMG_20180520_144916.jpg](https://steemitimages.com/DQmUMgkjvKphrzNiRjjo4CEnfPAbgvpcJzZcqNxUQZc7nRX/IMG_20180520_144916.jpg)\n\n![IMG_20180520_144803.jpg](https://steemitimages.com/DQmaZCogX4BnmP37SsLkGCFXfcWa89NtpXJ5YSXCpXi7RyJ/IMG_20180520_144803.jpg)\n\nTake the dough cut a small or large portion as you want the pants, I make them type empanadilla, add a little flour and stretch with a roller to a thickness of 1 mm. Not very thin because you can break them, fill them to your liking, double them and what about the dough cut it so that it fits like a half moon, close the edges, many do it with a fork pressing the edges, I like it giving them a round, the fork is stuck giving a few stitches to breathe the filling, and finally having them on the baking sheet is varnished with the beaten egg to brown ....\nPreheat the oven, then introduce at 200º C for about 18 minutes or until golden brown ...\n\n![IMG_20180520_130638 (1).jpg](https://steemitimages.com/DQmbVuDhicpM9jtg7fQEMVi5nJLNPM8xXLiK8RDofQsG6us/IMG_20180520_130638%20(1).jpg)\n\n![IMG_20180520_144848.jpg](https://steemitimages.com/DQmRSdRhobdMEgcm3v1EVzknC3xNFUYJPCJT3gQbHAXghXr/IMG_20180520_144848.jpg)\n\n![IMG_20180520_144742.jpg](https://steemitimages.com/DQmcW8FecnvBL1AAwN3zRq1m7sPcKzFzPqSqLSNYCCXkvDT/IMG_20180520_144742.jpg)\n\n![IMG_20180520_144715.jpg](https://steemitimages.com/DQmUFPPgc9u2YMPZEe3wejBULYsCSiCCPJdv2hHmpFJwViV/IMG_20180520_144715.jpg)\n\n![IMG_20180520_144628.jpg](https://steemitimages.com/DQmVdKse2c685V9beeJtZKPaTZEJhqXVq3PknXmNWwuVUWn/IMG_20180520_144628.jpg)\n\n![IMG_20180520_135139.jpg](https://steemitimages.com/DQmNgmxgzghvvsG5TKdZB86d4XU8ZpSVhLv5m5BHZs7mrVG/IMG_20180520_135139.jpg)\n\n![IMG_20180520_135208 (1).jpg](https://steemitimages.com/DQmdXfWmRLMY5mM92168We8qVME1o7prXrA9VwhM5qfhcBH/IMG_20180520_135208%20(1).jpg)\n\n![IMG_20180520_144547.jpg](https://steemitimages.com/DQmWHxEZ6vCGCtMBxyQFsRafEJBX9HQGwY5DXfEt15S2AdG/IMG_20180520_144547.jpg)\n\n![IMG_20180520_142337.jpg](https://steemitimages.com/DQmStRg4GESjUCh6gL6bqtnfKhYWfUaauaRqQ3hjjM5nXD3/IMG_20180520_142337.jpg)\n\n![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nI HOPE YOU LIKE MY CUTE COMMUNITY OF STEEMIT ...",
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      "body": "Welcome to STEEM family..",
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      "body": "Good afternoon @steemkitchen I would love to join you because as a cook and pastry cook I have many very good recipes ... thanks for voting ...",
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      "title": "fossbot voter comment",
      "body": "@therealwolf 's created platform smartsteem scammed my post this morning (mothersday) that was supposed to be for an Abused Childrens Charity.  Dude literally stole from abused children that don't have mothers ... on mothersday.  \r\n\r\nhttps://steemit.com/steemit/@prometheusrisen/beware-of-smartsteem-scam",
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      "title": "fossbot voter comment",
      "body": "Hi, we have voted on your post because you have posted your article to either food, recipe, recipes, cooking or steemkitchen #tag. Steemkitchen is a brand new initiative where we want to build a community/guild focused purely on the foodie followers and lovers of the steem blockchain. Steemkitchen is in the conceptual phase and we would love to hear your thoughts and ideas.\r\n\r\nPlease consider joining us at our new discord server https://discord.gg/XE5fYnk\r\n\r\nAlso please consider joining our curation trail on https://steemauto.com/ to help support each other in this community of food and recipe lovers.\r\n\r\nKind Regards\r\n\r\n@steemkitchen",
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      "title": "Welcome to SteemPlus",
      "body": "#### Welcome to Steem, @capodicasa!\n\nI am a bot coded by the SteemPlus team to help you make the best of your experience on the Steem Blockchain!\nSteemPlus is a Chrome, Opera and Firefox extension that adds tons of features on Steemit.\nIt helps you see the real value of your account, who mentionned you, the value of the votes received, a filtered and sorted feed and much more! All of this in a fast and secure way.\nTo see why **2535 Steemians** use SteemPlus, [install our extension](https://chrome.google.com/webstore/detail/steemplus/mjbkjgcplmaneajhcbegoffkedeankaj?hl=en), read the [documentation](https://github.com/stoodkev/SteemPlus/blob/master/README.md) or the latest release : [SteemPlus 2.14 : Follower / Witness voter indicator](/utopian-io/@steem-plus/steemplus-2-14-follower-witness-voter-indicator).\n",
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{
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      "parent_author": "",
      "parent_permlink": "food",
      "author": "capodicasa",
      "permlink": "calzone-for-beginners-with-results-of-professionals",
      "title": "CALZONE FOR BEGINNERS WITH RESULTS OF PROFESSIONALS",
      "body": "![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nHere I bring you a calzone recipe, of course from my Italian side for my Italian immigrant father, Hugo Capodicasa, a native of Pescara Abruzzo, this recipe is for beginners with some tips that have given me good results ... I hope you like it ... stuffing can be to your liking as for example: ham, mozzarella cheese, cream cheese, zucchini, corn and everything that you like ... of course with common sense ...\n\n\nDough:\n\n500 grs. All-purpose flour\n14 grs. Fresh yeast or 30 to 40 grams. Fresh yeast\n1/2 teaspoon of sugar\n2 tablespoons of oil\n200 grs. Of warm water\n1 teaspoon salt\n1 beaten egg for varnishing\n\npreparation:\nI particularly one all the dry ingredients, I sieve the flour with the dry yeast (that I use in this case), salt, sugar, in a big bowl. Add little by little the water, oil and knead by hand, if it is necessary to add more flour, do not hesitate, until it forms a ball that takes off from where you are kneading, if you do it in a professional mixer style Kitchnaid, simple add everything and mix at speed 3 to 4, if you need more flour, add little by little until it comes off the walls of the bo, and raise the speed to 8, knead for about 30 seconds, form a ball and cover it in the same container for 1 hour or until it doubles its size.\nThe equivalence between one yeast and the other would be this 5.5 g of dry yeast equivalent to 14 g of fresh yeast. We could say, a unit of fresh yeast equals half a unit of dry yeast and a third of instant yeast. Once the yeast envelope has been opened, it must be closed tightly with an airtight clamp and it must be used as soon as possible. We must keep it in a place of stable temperature, the best place for it is the refrigerator, and have the envelope at room temperature before using it.\nThe ratio of 60% flour and 40% water is usually correct. Excess water produces a denser and heavier mass ...\n\n![IMG_20180520_111204.jpg](https://steemitimages.com/DQmNzzPfjEACuF6e3aypqiY8PwYsNnuQrpPbSZFTCiEWWLV/IMG_20180520_111204.jpg)\n\n![IMG_20180520_104137.jpg](https://steemitimages.com/DQmcTxy8uK8U2ciRSuysYpAxfoGNpXK8Revg5WjHMkivdaz/IMG_20180520_104137.jpg)\n\n![IMG_20180520_111030 (1).jpg](https://steemitimages.com/DQmaRjGqoJgtPd3CaCFh1zYqDer9WjZYT2quKDpRCg18duo/IMG_20180520_111030%20(1).jpg)\n\n![IMG_20180520_110825 (1).jpg](https://steemitimages.com/DQmYvXf4sFFCVEXAWN77hp4sYgc35GuiV5VVxCHzZCKXbKf/IMG_20180520_110825%20(1).jpg)\n\n![IMG_20180520_105752.jpg](https://steemitimages.com/DQmUvDuvZ2MdWeS5W3DFhkXNFV8RZDkHeogDrTZnZPRZuvF/IMG_20180520_105752.jpg)\n\n\nFilling:\n200 grs. Of white cheese or mozzarella (whatever is not very salty)\n2 medium aubergines\n1 red pepper\n1 sweet pepper\n1 hot pepper (optional)\n2 tomatoes\na pinch of salt\nPepper\nSoy sauce and garlic to your liking ...\nA spoonful of oil\n\nFILLING PREPARATION:\nCut the aubergines in medium cubes, the pepper in strips or julienne, the green or sweet chilli peppers and hot pepper in brunoise or small squares, and a grated tomato without shell or  seeds ...\nPlace the tablespoon of oil in a pan, and when it is hot, add the chilies that will be fried, and then the eggplant in squares, seal around five minutes or until it takes that golden color but not burned, add the grated tomato and paprika in strips, season with soy sauce, garlic sauce, salt and pepper to taste ...\nI cook it over low heat, until all the liquid that released the aubergines is almost dry, ALWAYS TRY AND TAKE INTO ACCOUNT THE CHEESE THAT YOU ARE USING SO THAT IT DOES NOT HAVE YOU SALTED OR BY THE CONTRARY WITHOUT FLAVOR ... THAT'S WHY I RECOMMENDED ALWAYS TRY FOOD BEFORE TURNING OFF THE FIRE ...\n\n![IMG_20180520_111051.jpg](https://steemitimages.com/DQmSVAr4fSD6EpcfQfGbmh9hov57vgxRz3ukc1diMJzMBGP/IMG_20180520_111051.jpg)\n\n![IMG_20180520_121716.jpg](https://steemitimages.com/DQmefSLrZVMo7xAxZkoXKxLGn7EEjozSdVsbgfzETNMWjfN/IMG_20180520_121716.jpg)\n\n![IMG_20180520_121645.jpg](https://steemitimages.com/DQmViqH7QNoGnKZcn8Ei4tgpuigdPxsK3nYueobrLEBFzfG/IMG_20180520_121645.jpg)\n\n![IMG_20180520_121623 (1).jpg](https://steemitimages.com/DQmWxiG5Bm6MfnD7u5vqpvTuSSqhUDJKzSX3Pfm3KX79rUd/IMG_20180520_121623%20(1).jpg)\n\n![IMG_20180520_144916.jpg](https://steemitimages.com/DQmUMgkjvKphrzNiRjjo4CEnfPAbgvpcJzZcqNxUQZc7nRX/IMG_20180520_144916.jpg)\n\n![IMG_20180520_144803.jpg](https://steemitimages.com/DQmaZCogX4BnmP37SsLkGCFXfcWa89NtpXJ5YSXCpXi7RyJ/IMG_20180520_144803.jpg)\n\nTake the dough cut a small or large portion as you want the pants, I make them type empanadilla, add a little flour and stretch with a roller to a thickness of 1 mm. Not very thin because you can break them, fill them to your liking, double them and what about the dough cut it so that it fits like a half moon, close the edges, many do it with a fork pressing the edges, I like it giving them a round, the fork is stuck giving a few stitches to breathe the filling, and finally having them on the baking sheet is varnished with the beaten egg to brown ....\nPreheat the oven, then introduce at 200º C for about 18 minutes or until golden brown ...\n\n![IMG_20180520_130638 (1).jpg](https://steemitimages.com/DQmbVuDhicpM9jtg7fQEMVi5nJLNPM8xXLiK8RDofQsG6us/IMG_20180520_130638%20(1).jpg)\n\n![IMG_20180520_144848.jpg](https://steemitimages.com/DQmRSdRhobdMEgcm3v1EVzknC3xNFUYJPCJT3gQbHAXghXr/IMG_20180520_144848.jpg)\n\n![IMG_20180520_144742.jpg](https://steemitimages.com/DQmcW8FecnvBL1AAwN3zRq1m7sPcKzFzPqSqLSNYCCXkvDT/IMG_20180520_144742.jpg)\n\n![IMG_20180520_144715.jpg](https://steemitimages.com/DQmUFPPgc9u2YMPZEe3wejBULYsCSiCCPJdv2hHmpFJwViV/IMG_20180520_144715.jpg)\n\n![IMG_20180520_144628.jpg](https://steemitimages.com/DQmVdKse2c685V9beeJtZKPaTZEJhqXVq3PknXmNWwuVUWn/IMG_20180520_144628.jpg)\n\n![IMG_20180520_135139.jpg](https://steemitimages.com/DQmNgmxgzghvvsG5TKdZB86d4XU8ZpSVhLv5m5BHZs7mrVG/IMG_20180520_135139.jpg)\n\n![IMG_20180520_135208 (1).jpg](https://steemitimages.com/DQmdXfWmRLMY5mM92168We8qVME1o7prXrA9VwhM5qfhcBH/IMG_20180520_135208%20(1).jpg)\n\n![IMG_20180520_144547.jpg](https://steemitimages.com/DQmWHxEZ6vCGCtMBxyQFsRafEJBX9HQGwY5DXfEt15S2AdG/IMG_20180520_144547.jpg)\n\n![IMG_20180520_142337.jpg](https://steemitimages.com/DQmStRg4GESjUCh6gL6bqtnfKhYWfUaauaRqQ3hjjM5nXD3/IMG_20180520_142337.jpg)\n\n![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nI HOPE YOU LIKE MY CUTE COMMUNITY OF STEEMIT ...",
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    {
      "parent_author": "",
      "parent_permlink": "cervantes",
      "author": "capodicasa",
      "permlink": "calzone-vegetariano-para-principiantes-con-resultados-de-profesionales",
      "title": "CALZONE VEGETARIANO PARA PRINCIPIANTES CON RESULTADOS DE PROFESIONALES",
      "body": "![IMG_20180520_145700 (1).jpg](https://steemitimages.com/DQmQ9aVKyK9GBwpPCPvyrTLqBXxfNXiVwidTQCaE7NEWVmp/IMG_20180520_145700%20(1).jpg)\n\nAquí les traigo una receta de calzone, claro de mi parte italiana por mi papa inmigrante Italiano, Hugo Capodicasa, oriundo de Pescara Abruzzo, esta receta es para principiantes con algunos tips que a mí me han dado buenos resultados… Espero les guste… Ojo el relleno puede ser a su gusto como por ejemplo: jamón, queso mozzarella, queso crema, calabacines, maíz y todo lo que a usted le guste… claro con sentido común…\n\nMasa:\n500 grs. De harina todo uso\n14 grs. De levadura fresca o 30 a 40 grs. De levadura fresca\n1/2 cucharadita de azúcar\n2 cucharadas de aceite\n200 grs. De agua tibia \n1 cucharadita de sal\n1 huevo batido para barnizar\n\nPreparación:\nYo particularmente uno todos los ingredientes secos, tamizo la harina con la levadura seca (que use en este caso), sal, azúcar, en un bol grande. Agrega poco a poco el agua, aceite y amase a mano, si es necesario agregarle mas harina, no lo dude, hasta que forme una bola que se despegue de donde este amasando, si lo realiza en una amasadora profesional estilo Kitchnaid, simple agregue todo y mezcle a velocidad 3 a 4, si necesita más harina, agregue poco a poco hasta que se despegue de las paredes del bo,l y suba la velocidad a 8, amase por alrededor de 30 segundos, forme una bola y tápela en el mismo recipiente por 1 hora o hasta que duplique su tamaño.\nLa equivalencia entre una levadura y la otra seria este 5,5 g de levadura seca equivalen a 14 g de levadura fresca. Podríamos decir, una unidad de levadura fresca equivale a media unidad de levadura seca y un tercio de levadura instantánea. Una vez abierto el sobre de levadura hay que cerrarlo bien, con una pinza hermética y hay que utilizarla lo antes posible. Debemos conservarla en un lugar de temperatura estable, el mejor lugar para ello es la nevera, y tener el sobre a temperatura ambiente antes de utilizarlo.\nHabitualmente es correcta la proporción de 60 % harina y 40% agua. El exceso de agua produce una masa más densa y pesada…\n\n![IMG_20180520_104137.jpg](https://steemitimages.com/DQmcTxy8uK8U2ciRSuysYpAxfoGNpXK8Revg5WjHMkivdaz/IMG_20180520_104137.jpg)\n\n![IMG_20180520_111204.jpg](https://steemitimages.com/DQmNzzPfjEACuF6e3aypqiY8PwYsNnuQrpPbSZFTCiEWWLV/IMG_20180520_111204.jpg)\n\n![IMG_20180520_111030 (1).jpg](https://steemitimages.com/DQmaRjGqoJgtPd3CaCFh1zYqDer9WjZYT2quKDpRCg18duo/IMG_20180520_111030%20(1).jpg)\n\n![IMG_20180520_110825 (1).jpg](https://steemitimages.com/DQmYvXf4sFFCVEXAWN77hp4sYgc35GuiV5VVxCHzZCKXbKf/IMG_20180520_110825%20(1).jpg)\n\n\n![IMG_20180520_105752.jpg](https://steemitimages.com/DQmUvDuvZ2MdWeS5W3DFhkXNFV8RZDkHeogDrTZnZPRZuvF/IMG_20180520_105752.jpg)\n\nRelleno:\n200 grs. De queso blanco o mozzarella (cualquiera que no sea muy salado)\n2 berenjenas medianas\n1 pimiento rojo\n1 ají dulce\n1 ají picante (opcional)\n2 tomates\nUna pizca de sal\nPimienta\nSalsa de soya y ajo a su gusto…\nUna cucharada de aceite\n\nPREPARACION DEL RELLENO:\nCorte las berenjenas en cubos medianos, el pimiento en juliana o tiritas, el ají verde o dulce y ají picante en brunoise o cuadritos chiquiticos, y un tomate rallado sin concha ni semillas OJO…\nColoque en un sartén la cucharada de aceite, y cuando esté caliente se le agrega los ajíes que se sofreirán, y luego las berenjenas en cuadros, se sellan alrededor de cinco minutos o hasta que tome ese color dorado mas no quemado, se le añade el tomate rallado y el pimentón en tiritas, se sazona con la salsa de soya, salsa de ajo, sal y pimienta al gusto…\nYo lo cocino a fuego bajo, hasta que todo el liquido que soltó las berenjenas este casi seco, PRUEBE SIEMPRE Y TOME EN CUENTA EL QUESO QUE ESTA UTILIZANDO PARA QUE NO LE QUEDE SALADO NI POR LO CONTRARIO SIN SABOR… POR ESO RECOMIENDO PRUEBE SIEMPRE LA COMIDA ANTES APAGAR EL FUEGO…\n\n![IMG_20180520_104828.jpg](https://steemitimages.com/DQmZfp8DYSbcGjYL9oeXLdSvLrNJk9m1BEWNpiCe4rtp1Nc/IMG_20180520_104828.jpg)\n\n![IMG_20180520_121716.jpg](https://steemitimages.com/DQmefSLrZVMo7xAxZkoXKxLGn7EEjozSdVsbgfzETNMWjfN/IMG_20180520_121716.jpg)\n\n![IMG_20180520_121623 (1).jpg](https://steemitimages.com/DQmWxiG5Bm6MfnD7u5vqpvTuSSqhUDJKzSX3Pfm3KX79rUd/IMG_20180520_121623%20(1).jpg)\n\n![IMG_20180520_121645.jpg](https://steemitimages.com/DQmViqH7QNoGnKZcn8Ei4tgpuigdPxsK3nYueobrLEBFzfG/IMG_20180520_121645.jpg)\n\n![IMG_20180520_144916.jpg](https://steemitimages.com/DQmUMgkjvKphrzNiRjjo4CEnfPAbgvpcJzZcqNxUQZc7nRX/IMG_20180520_144916.jpg)\n\n\nTome la masa corte una porción pequeña o grande como usted desee el calzón, yo los hago tipo empanadilla, agréguele un poco de harina y estire con un rodillo a un espesor de 1 mm. No muy delgado porque se les puede romper, rellene a su gusto, doble y lo que le sobre de masa córtelo para que le quede como una media luna, cierre los bordes, muchos lo hacen con un tenedor presionando los bordes, a mi me gusta dándoles una vuelta, se hinca el tenedor dándole unas puntaditas para que respire el relleno, y por ultimo ya teniéndolos en la bandeja para hornear se barnizan con el huevo batido para que doren….\nPrecalienta el horno, luego introduzca  a 200º C por unos 18 minutos o hasta que doren…\n\n\n![IMG_20180520_144848.jpg](https://steemitimages.com/DQmRSdRhobdMEgcm3v1EVzknC3xNFUYJPCJT3gQbHAXghXr/IMG_20180520_144848.jpg)\n\n![IMG_20180520_144742.jpg](https://steemitimages.com/DQmcW8FecnvBL1AAwN3zRq1m7sPcKzFzPqSqLSNYCCXkvDT/IMG_20180520_144742.jpg)\n\n![IMG_20180520_144715.jpg](https://steemitimages.com/DQmUFPPgc9u2YMPZEe3wejBULYsCSiCCPJdv2hHmpFJwViV/IMG_20180520_144715.jpg)\n\n![IMG_20180520_144628.jpg](https://steemitimages.com/DQmVdKse2c685V9beeJtZKPaTZEJhqXVq3PknXmNWwuVUWn/IMG_20180520_144628.jpg)\n\n![IMG_20180520_135139.jpg](https://steemitimages.com/DQmNgmxgzghvvsG5TKdZB86d4XU8ZpSVhLv5m5BHZs7mrVG/IMG_20180520_135139.jpg)\n\n![IMG_20180520_135208 (1).jpg](https://steemitimages.com/DQmdXfWmRLMY5mM92168We8qVME1o7prXrA9VwhM5qfhcBH/IMG_20180520_135208%20(1).jpg)\n\n![IMG_20180520_144547.jpg](https://steemitimages.com/DQmWHxEZ6vCGCtMBxyQFsRafEJBX9HQGwY5DXfEt15S2AdG/IMG_20180520_144547.jpg)\n\n\n![IMG_20180520_142337.jpg](https://steemitimages.com/DQmStRg4GESjUCh6gL6bqtnfKhYWfUaauaRqQ3hjjM5nXD3/IMG_20180520_142337.jpg)\n\n![IMG_20180520_142903.jpg](https://steemitimages.com/DQmYGaED4NnSQQLZohzNyrB7TgV8Tze2HqBcCaj7qA6cMeQ/IMG_20180520_142903.jpg)\n\nESPERO LES GUSTE MI LINDA COMUNIDAD DE STEEMIT…",
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      "body": "confio que llegaremos hacer como antes solo un poco mas de paciencia y mucha fe , Dios nunca nos abandonara. Saludos amiga!",
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