ItalianLucanian
Calzoni Lucani Ripieni al Forno
by Giallozafferano · 2.9M subscribers on YouTube
Baked calzoni from the Basilicata region of Italy, filled with a mixture of meats and cheeses. A traditional Lucanian recipe perfect for holidays or as a hearty snack.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
10 items- 250 gFarina di Grano Duro
- 125 mlWater
- 1 tbspExtra Virgin Olive OilOr use 2 tbsp lard for a crispier result.
- SaltTo taste
- Carne Mista (Pollo, Maiale)Coarsely chopped; amount to taste
- Pecorino RomanoGrated, to taste
- Parmigiano ReggianoGrated, to taste
- 1 pcsEgg
- Black PepperTo taste
- 1 pcsEgg YolkFor brushing
Method
- Prepare the dough: mix the flour with salt, add the oil (or lard) and water. Knead until smooth and elastic.
- Divide the dough into balls (about 4-5).
- Roll each ball on a floured surface into a thin disk.
- Prepare the filling: coarsely chop the mixed meat (chicken, pork). Mix with pecorino, parmigiano, egg, salt and pepper.
- Place a portion of filling in the center of each dough disk.
- Fold the calzone in half, sealing the edges with your fingertips. Prick the surface with a fork.
- Brush the surface with egg yolk.
- Bake in a preheated static oven at 180°C for 15-20 minutes, until golden.
- Remove from oven and let cool slightly. Cover with a cloth before serving. Serve warm or at room temperature.
- (Optional: for the vegetable version, place a small piece of dough as a marker.)
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
