RomanItalian
Calzone Alla Romana
by Marco Rufini · 181K subscribers on YouTube
Crispy on the outside, stringy on the inside, with a rich 'alla romana' egg and cheese topping that makes all the difference. A classic Roman street food from the 1980s, revisited by Chef Marco Rufini.
- Cook
- 4 min
- Difficulty
- medium
Ingredients
6 items- Pizza DoughUse your favorite recipe or store-bought.
- MozzarellaShredded or ground in a meat grinder.
- Mortadella(optional) — Finely chopped or ground; traditional filling from Roman rosticcerie.
- EggFor the topping.
- Parmigiano ReggianoGrated.
- Fior di LatteFinely shredded or ground for the topping.
Method
- Fill the calzone with shredded mozzarella (and optionally, finely chopped mortadella or other cold cuts).
- Seal the edges well by pressing and folding.
- Prepare the topping: beat an egg, then add grated Parmesan cheese and finely shredded fior di latte cheese. Mix until combined.
- Spread the topping evenly over the top of the calzone.
- Bake in a very hot oven at 330–340°C, positioned near the top heat (bocca di forno), for about 4 minutes until golden and bubbly.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
