This morning I’m posting my recipe to make Neapolitan Calzone. We have never made it at home, in may family, but I decided to try, in order to offer a wider range of pizzas during our pizza nights. Calzone is a classic filled pizza, resembling a half-moon, stuffed with ricotta and cured meats. In Naples it has two different names: Calzone apoletano (Neapolitan Calzone) if oven-baked, and Pizza fritta (fried pizza) if fried 😉
Now I’ll say goodbye, and try to make my day take a turn for the better: Elisa ill with the flu, we didn’t sleep well at all, I have thousand things to do, and I’m fuming at the idea of it being such a nice day while I can’t go out to enjoy it… I’m impossible, today! … Sorry about this outburst, every once and again I forget I hate complaining for silly things. Wll, XOX and read you later ;-*
Ingredients for 2 calzones:
500 g of pastry flour
250 ml of water, tepid
12 g of baker’s yeast
1/2 tbsp of salt
1 tbsp of EVO oil
Ingredients for the stuffing
Order Lamisil online 300 g of ricotta
100 g of salami napoletano
150 g of fior di latte
20 g of pecorino, grated
1 of egg
freshly ground black pepper
4 tbsp of tomato puré where can i buy Plavix (passata)
2 tbsp of EVO oil
Preparation Time: 25 min.
Baking Time: 30 min.
Total Time: 55 min. + 3 hours for rising
Let’s start from the pizza dough. Dissolve the yeast in the water. Mound the flour on the pastry board, make a well in the middle, and put inside the water. Start to incorporate the flour. Then add oil and salt, and keep kneading.
Knead vigorously till it gets smooth and elastic.
Make a ball, cover with a clean cloth, and leave in a warm place for 2 hours and a half (until it will have doubled its volume).
Now let’s prepare the stuffing. Put in a bowl ricotta, diced fior di latte and diced salami, pecorino, salt, pepper and the egg.
Stir with a fork till you get an even mixture.
Take back the pizza dough, divide it in half and roll them out in a round sheet, 3 mm thick.
Put half of your stuffing on half of each sheet, leaving the margin free.
Fold the calzones and seal the edges.
Put them on a oiled pizza pan, and let rise for 30 more minutes.
Spread some tomato purée and a little oil on the surface, then bake in pre-heated oven at 220°C.
Cook for 10 minutes, then low the oven to 180°C, and cook for 20 more minutes. Serve still hot.
Nessuna ricetta simile a Neapolitan Calzone.All Recipes, recipe by Flavia Imperatore
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