Focaccia with bacon asparagus eggs and cheese
10 recipes
Acquaviva Onion Calzone
ingredients
servings
10
Iodized salt
to taste
Cherry tomatoes
100 grams
Fresh brewer's yeast
5 grams
Iodized salt
15 grams
Extra virgin olive oil
100 grams
Water
250 grams
Type 00 wheat flour
600 grams
Red onions from Acquaviva delle Fonti
1000 grams
Eggs
3 unit
Grated Parmesan cheese
to taste
Ricotta forte cheese
1 spoon
single courses from Italy - Puglia
Acquaviva Onion Calzone
Acquaviva Onion Calzone
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Red Onion of Acquaviva delle Fonti is a slow food gourmet, it has a particularly sweet flavor, so that it can also be eaten raw to season salads and waffles. This plate originated originally as a poor potion, as in addition to the onion, the other raw materials that make it are simple
preparation
step 1
Let's start peeling a pound of red onions of Acquaviva delle Fonti and put them in a bowl full of water.
step 2
After washing them, cut them finely, help with a vegetable slices. To avoid the weeping effect during the cutting operation of the onion, we recommend that you wet the knife blade.
step 3
Put the sliced onions in a frying pan with oil, salt, cherry tomatoes and cover with water and cook slowly until cooked.
step 4
Cool the mixture and in the meantime prepare the pastry dough. Mix flour 00, water, oil, salt and 1 roll of beer yeast and after kneading it all create a spherical shape
step 5
Divide the dough into two parts and spread the first part on a stack and then lined up a cake where the final compound will be poured.
step 6
Add to the onion mixture, previously cooled, 3 eggs, and for those who want a spoon of strong ricotta (ricotta asquant) and pour it into the pie.
step 7
Cover with the other half of the dough and after it has sealed and punctured with a sprinkling oil fork.
step 8
Bake at 230 ° for about 30/40 minutes and have a taste of Acquaviva's onion calzone!
