Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, apullian onion pie (calzone di cipolla). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Apullian onion pie (Calzone di Cipolla) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Apullian onion pie (Calzone di Cipolla) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Since onions are the 'star of the show', the choice of onion will strongly affect the end result. In Puglia, the most favored choices are cipolle rosse di Acquaviva delle Fonti, a very sweet red onion, or cipolle sponsali, a kind of a cross between green onion and leek. You can get Calzone di Cipolla (Onion Pie) in almost any Pizza Store in Bari, it's as popular as pizza is.
To get started with this particular recipe, we must first prepare a few components. You can have apullian onion pie (calzone di cipolla) using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Apullian onion pie (Calzone di Cipolla):
- Get 250 g flour
- Prepare 250 g semolina flour
- Get 2 teaspoons instant yeast
- Prepare 1 teaspoon sugar
- Make ready 1.5 teaspoons salt
- Get 200 ml lukewarm water
- Make ready 150 ml olive oil
- Prepare Onion filling
- Get 4 big white onions
- Prepare 5 anchovies filets
- Prepare 100 g sliced olives (green or black)
- Prepare 2 tablespoons raisins (optional)
- Get 50 g grated Pecorino
Add tomatoes put on the side. Roll dough out and spread in pan. Put onion mixture on top and cover with dough. Try this wonderful Italian recipe for Calzone di Cipolla (Onion Calzone) from one of our cooking vacations in Italy.
Steps to make Apullian onion pie (Calzone di Cipolla):
- Dissolve yeast and sugar in warm water. Wait to rise. (5 min)
- Mix flours, salt, oil and yeast mixture and kneed until soft smooth dough forms. Divide in two pieces and leave in warm place to rise.
- Slice onions in thin strips across. Heat some olive oil in frying pan. Fry onions on high until excess liquid evaporates and onions start to brown, than reduce heat and cook on low for about 20-30min, turn occasionally to prevent burning, but don’t overdo it, because it will become mushy. Cook until soft and caramelized. Add some black pepper. No salt needed, because olives, anchovies and pecorino is quite salty. But you can adjust to your taste.
- Cool slightly. Add sliced olives, chopped anchovies, raisins and pecorino cheese. Set aside. Fill is ready.
- Place one piece of rolled dough in very good greased form. Add onion mixture and cover with second half of rolled dough. Pinch edges together. Let it rise for half an hour (or overnight). Pour more olive oil on top and pierce with fork in few places. You can sprinkle some coarse salt on top as well.
- Preheat oven to 395 F. Bake for about 30 min until caramel coloured on top and bottom. Enjoy!
This calzone is unlike any you've had before, and you can try it yourself on an authentic culinary tour to Puglia. Serve hot or at room temperature. Calzone di cipolla alla pugliese (Puglian Onion Pie). by memoriediangelinarecipes. The Apulian version of the famous onion calzone. Home » Onion Calzone (calzone Di Cipolla).
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