Sunday, May 19 2024

A staple of the region’s rich culinary tradition, this pie (in Apulian called calzone) is a testament to the simple yet robust flavors that define Apulian cuisine.

Each bite offers a harmonious blend of sweet caramelized onions, salty anchovies and the perfect crunch of a golden crust.

Whether you are an experienced or curious cook, this recipe will guide you in creating a traditional Italian dish perfect for any occasion.
From the first dusting of flour to the last drizzle of olive oil, you will be enveloped in the rustic aromas and flavors of Puglia.

So roll up your sleeves, preheat the oven and get ready to impress with this delicious Apulian calzone with onions and anchovies.






For the Dough:
  • 4 cups all-purpose flour
  • 1 1/4 cups warm water (around 110°F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 tablespoons extra virgin olive oil, plus more for greasing
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
For the Filling:
  • 3 large white onions, thinly sliced
  • 12 anchovy fillets in oil, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers, rinsed and drained (optional)
  • 1/2 cup pitted black olives, chopped (optional)
  • Salt and freshly ground black pepper to taste
  • A pinch of red pepper flakes (optional)
For the Topping:
  • Olive oil for brushing
  • A pinch of coarse sea salt or kosher salt
  1. Prepare the Dough:
    • In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes, until it becomes frothy.
    • In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons of olive oil.
    • Stir with a wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
    • Place the dough in a greased bowl, turning it to coat all sides in oil. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
  2. Prepare the Filling:
    • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden, about 15 minutes.
    • Add the anchovies to the onions and cook for another 2 to 3 minutes, mashing them with a fork until they dissolve into the onions.
    • If using, stir in the capers and olives and cook for an additional 2 minutes. Season with salt, black pepper, and red pepper flakes to taste. Remove from heat and let the mixture cool.
  3. Assemble the Calzone:
    • Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
    • Punch down the risen dough and divide it into two equal pieces. On a lightly floured surface, roll out each piece into a 10-inch circle.
    • Spread half of the onion and anchovy mixture over one half of each dough circle, leaving a 1-inch border around the edge.
    • Fold the dough over the filling to form a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.
    • Transfer the calzones to a parchment-lined baking sheet or a preheated pizza stone.
  4. Bake the Calzone:
    • Brush the tops of the calzones with a little olive oil and sprinkle with coarse sea salt or kosher salt.
    • Bake in the preheated oven for 12 to 15 minutes, or until the calzones are golden brown and the crust is crisp.
    • Remove from the oven and let them rest for a few minutes before slicing.
Serve your Apulian calzones warm, and enjoy a taste of Italy right at home!
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