Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, apullian onion pie (calzone di cipolla). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Apullian onion pie (Calzone di Cipolla) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Apullian onion pie (Calzone di Cipolla) is something that I have loved my whole life.
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. We make this on Frridays during Lent sometimes, when you are noy allowed to eat meat.
To begin with this recipe, we must first prepare a few components. You can cook apullian onion pie (calzone di cipolla) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Apullian onion pie (Calzone di Cipolla):
- Make ready 250 g flour
- Prepare 250 g semolina flour
- Make ready 2 teaspoons instant yeast
- Make ready 1 teaspoon sugar
- Make ready 1.5 teaspoons salt
- Make ready 200 ml lukewarm water
- Get 150 ml olive oil
- Make ready Onion filling
- Prepare 4 big white onions
- Get 5 anchovies filets
- Prepare 100 g sliced olives (green or black)
- Take 2 tablespoons raisins (optional)
- Take 50 g grated Pecorino
Roll dough out and spread in pan. Put onion mixture on top and cover with dough. Join my Page and Discover the Italy Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. Mangiarlo leggermente raffreddato, possibilmente ad occhi chiusi per il.
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!
Join my Page and Discover the Italy Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. Mangiarlo leggermente raffreddato, possibilmente ad occhi chiusi per il. Calzone di cipolle pugliese - ricetta tipica pugliese Il calzone di cipolle pugliese o calzone di cipolla alla barese è una torta rustica tipica pugliese, preparata con pasta di pane e un ripieno buonissimo. Home » Onion Calzone (calzone Di Cipolla).
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