A recipe from Gargano; Calzone con Cipolla

Some time ago just after I completed an Italian language program in Bologna, I took a cooking class from a master chef in Puglia Italy. It was a wonderful personal experience to learn some of the recipes of the region and to use my newfound knowledge of Italian. Chef Marco also knew that I was writing a cookbook about my family recipes who came from the region. He gave me about 30 recipes from chefs throughout Gargano and told me that I could publish them. One of these recipes was his family recipe for Calzone con Cipolla. I have been making it ever since and it is an impressive and delicious luncheon for friends.

Chef Marco had a staff of 4 chefs who taught my husband and I a number of local dishes and to my surprise some were my family recipes that hadn’t changed at all after 3 generations living in the US. My family has been in the food and restaurant business and I expected that some of these recipes would have been Americanized. There were also many that I had never had before and have now brought them back into our family collection of recipes.

Calzone con Cipolla
Onion Calzone

Recipe Summary
Prep Time: 30 minutes
Cook Time: 20 minutes @ 425ºF
Yield: 4 servings

Dough Ingredients
3 eggs
2 tablespoons oil
2 tablespoons water
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Egg wash
1 egg yolk, a little water

DOUGH
Beat eggs, oil and water. Sift the flour, and baking powder and salt in a medium bowl. Make a well in the center and pour in the egg mixture. Stir with a folk until blended (the dough can be made in a food processor). Turn the dough onto a lightly floured pastry board. Mix well and knead until the dough is shinny. Cover the dough for 10 minutes.

Filling ingredients
4 tablespoons extra virgin olive oil
1 lb. onions, sliced
4 anchovies, chopped
8 green olives, sliced
1 teaspoon capers, drained and rinsed
Nutmeg, a few grinds

Salt to taste, because there are anchovies in the recipe, taste the onions and determine if the recipe needs more salt before adding it.

FILLING
Clean and cut the onions in large pieces and cook them well-set aside to cool. Rinse the capers under cold water to remove the brine. Slice the olives.

ASSEMBLY
Roll out the dough, which can be done in 4 calzone, or in 2 large rounds or even several smaller ones. Layer the onions onto the dough. Sprinkle the anchovies, capers, olives and a few grinds of nutmeg on top of the onions. Fold the dough over the top forming an envelope. Crimp the dough on all sides. Brush the top with the egg wash.

BAKE
Cook in a very hot oven for 20 minutes or more. It is best to cook the calzone on a pizza stone; it will come out very crispy. Check the bottom of the calzone; if it is brown and the top is golden it is done. It is possible that it can take longer then 20 minutes.

 

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~ by Patricia Turo on October 31, 2009.

8 Responses to “A recipe from Gargano; Calzone con Cipolla”

  1. [...] A recipe from Gargano; Calzone con Cipolla « Piacere – Food & Travel without rules! turosdolci.wordpress.com/2009/10/31/a-recipe-from-gargano-calzone-con-cipolla – view page – cached Some time ago just after I completed private Italian language program in Bologna, I took a cooking class from a master chef in Puglia Italy. It was a wonderful personal experience to learn some of… (Read more)Some time ago just after I completed private Italian language program in Bologna, I took a cooking class from a master chef in Puglia Italy. It was a wonderful personal experience to learn some of the recipes of the region and to use my newfound knowledge of Italian. Chef Marco also knew that I was writing a cookbook about my family recipes that came from the region. He gave me about 30 recipes from chefs throughout Gargano and told me that I could publish them. One of these recipes was his family recipe for Calzone con Cipolla. I have been making it ever since and it is an impressive and delicious luncheon for friends. (Read less) — From the page [...]

  2. Hi Patricia,
    Would love to try this. I will put it on my to-do list. I’m on the fresh loaf, but I’m happy to meet a fellow food blogger here on word press.
    Thanks for sharing this recipe. I love the pictures!

  3. [...] You find the original post here turosdolci.wordpress … | Patricia Turo [...]

  4. I saw your post on the Fresh Loaf (or the aggregator, can’t remember which!) and stopped by. The calzone looks wonderful and just the thing for some of our Friday nights here!

  5. yummy…can you send it to my house hehehehehe

  6. No send it here please. Looks fabulous.

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