autumn strudel, salty and light
single courses from Italy - Puglia
1 hour 30 minutes
translated by Italian with
From Bari #tradizione comes the onion calzone. A combination of strong cheese and red onion from Acquaviva delle sources. #festadellacipolla
Peel the onions removing the outer part and cut into thin slices.
Cook them for about thirty minutes in a pot with the milk that covers them, until the onion is thoroughly cooked.
Arrange the onion in a colander in such a way as to eliminate the excess fluids, and allow to cool.
Meanwhile place the flour in a fountain asking yourself, wine, 100 grams olive oil salt and ground gradually mix with the water. The dough should be smooth and elastic.
Leave to rest for not less than 15 minutes away from heat sources.
Skip the now cold onion with extra virgin olive oil 100 grams, salt and pepper for about 10 minutes and then add the ricotta forte. Allow to cool again.
Roll out the dough with a rolling pin by obtaining two circles of 28 cm diameter. Place a circle on the pot, put the stuffing and close the other disc. Prestar careful adheres the edges.
Make slits on the surface to take out out the 'air and sprinkle a bit of extra virgin olive oil that will allow the gilding.
Inform onion calzone 180 in preheated oven for at least 30 minutes.