A Recipe From Gargano; Calzone Con Cipolla
By: Patricia Turo
Published: Friday, January 8, 2010 - 2:07pm

Ingredients




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
Filling ingredients

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

inch Salt to taste, because there are anchovies  the recipe,

Preparation

1 FILLING 2 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. 3 ASSEMBLY 4 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. 5 BAKE 6 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.

About


A chef from Vieste Foggis Italy gave me his family recipe for Calzone con Cipolla. I have been making it ever since and it is an impressive and delicious luncheon for friends.