Recommendation to Homemade Perfect Apullian onion pie (Calzone di Cipolla)
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To cook an unforgettable Apullian onion pie (Calzone di Cipolla), here are the components needed:
- Take 250 g of flour.
- Take 250 g of semolina flour.
- Prepare 2 teaspoons of instant yeast.
- Provide 1 teaspoon of sugar.
- Provide 1.5 teaspoons of salt.
- Take 200 ml of lukewarm water.
- Get 150 ml of olive oil.
- Get of Onion filling.
- Provide 4 of big white onions.
- Prepare 5 of anchovies filets.
- Take 100 g of sliced olives (green or black).
- You need 2 tablespoons of raisins (optional).
- Take 50 g of grated Pecorino.
After preparing the ingridients, now you are good to cook your appetizing Apullian onion pie (Calzone di Cipolla) by following the guidances on this section:
- 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!.
My grandfather Lorenzo… My grandfather Lorenzo… The world's largest kitchen Calzone di cipolla, or Puglian onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, called Grumo Appula. Add salt and hot pepper to taste. Calzone di cipolla, or Puglian onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, called Grumo Appula.
Recipe : Apullian onion pie (Calzone di Cipolla)
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