Calzone Barese
(Calzone From Bari by Germana S.)
NOTE...For those of you who know a Calzone as a half moon shape pocket of pizza dough stuffed with any number of ingredients, this in NOT the same. This is a Calzone from Bari, and different from the usual Neapolitan Calzone.
Ingredients
| 800 | Grams | Bread dough - (See recipe in Bread Section of The Artisan |
| 1000 | Grams | Onions, fresh |
| 200 | Grams | Olives, black, pitted and chopped |
| 4 | Fillets | Anchiovies |
| 35 | Grams | Raisins, sultana |
| 4 | Small | Tomatoes, diced. |
| Q.B. | Salt |
PREPARATION
Peel and wash the onions. Slice them, and soak in water for about a half hour. (This will remove some of the bitterness and the acrid taste.) Rinse the onions and pat dry. Fry them slowly in a large fry pan with a little olive oil. Once they have become translucent, add the olives, the raisins, the anchovies and the diced tomatoes.
Cook over medium heat. Let the mixture simmer for about 10 minutes.
Meanwhile, roll the dough into two rectangles or circles. They should be about 10 inches square or 10 inches in diameter. One will serve as a bottom crust and the other as a top. Stretch one of the "leaves" over the bottom and sides of the oven proof pan used to cook the Calzone.
Remove the onion mixture from the stove and let cool for about 5 minutes. Spread the mixture over the dough in the pan, distributing it evenly. Cover with the second leaf of dough and seal by either twisting the top and bottom together, or pressing each unto the other with the tines of a fork.
Bake in an oven preheated to 350° for about 45 minutes or until the crust is golden. Eat immediately!
Our friend from Umbria, Germana, who sent us this recipe asked us to let her know how it tastes. We ask any visitors to our site who try this recipe to let us know, via our GuestBook or e-mail address. We will, in turn, let Germana know.
