Steps to Prepare Quick Apullian onion pie (Calzone di Cipolla)

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare 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 tasty. This is gonna smell and look delicious.

Apullian onion pie (Calzone di Cipolla) is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Apullian onion pie (Calzone di Cipolla) is something which I have loved my whole life.

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. Easter Calzone: On Good Friday. the tradition is to have Scalcione - Onion Pie. This recipe is featured in the Cooking with Nonna Cookbook!

To get started with this particular recipe, we have to prepare a few ingredients. You can have apullian onion pie (calzone di cipolla) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Apullian onion pie (Calzone di Cipolla):

1. Get 250 g flour
2. Take 250 g semolina flour
3. Get 2 teaspoons instant yeast
4. Make ready 1 teaspoon sugar
5. Make ready 1.5 teaspoons salt
6. Get 200 ml lukewarm water
7. Prepare 150 ml olive oil
8. Take Onion filling
9. Get 4 big white onions
10. Prepare 5 anchovies filets
11. Take 100 g sliced olives (green or black)
12. Prepare 2 tablespoons raisins (optional)
13. Get 50 g grated Pecorino

Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo… The Apulian version of the famous onion calzone. Mangiarlo leggermente raffreddato, possibilmente ad occhi chiusi per il. I always cook, since I was little, my mother has taught me many things.

Instructions to make Apullian onion pie (Calzone di Cipolla):

1. Dissolve yeast and sugar in warm water. Wait to rise. (5 min)
2. 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.
3. 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.
4. Cool slightly. Add sliced olives, chopped anchovies, raisins and pecorino cheese. Set aside. Fill is ready.
5. 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.
6. Preheat oven to 395 F. Bake for about 30 min until caramel coloured on top and bottom. Enjoy!

Mangiarlo leggermente raffreddato, possibilmente ad occhi chiusi per il. I always cook, since I was little, my mother has taught me many things. Since cooking is something I have to do every day and it doesn't leave me much space. This Puglian calzone di cipolla recipe makes a great picnic snack or party dish, consisting of a rich onion, anchovy and olive filling encased in a classic bread dough. The hearty nature of calzone di cipolla makes it perfect for a substantial snack or a picnic lunch.

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