October 31, 2009 - 3:23am
A recipe from Gargano; Calzone con Cipolla
Sometime ago I took a cooking course in Gargano and Chef Marco gave me a delicious family recipe that I is perfect for a luncheon with friends.
http://turosdolci.wordpress.com/2009/10/31/a-recipe-from-gargano-calzone-con-cipolla/
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Thanks for this. I've been looking for a good, authentic Calzone recipe, and this looks like the one. You don't specify the type of flour to use. My thinking is that it would work well with Molino Caputo Tipo 00, which we use regularly here for pizza. Am I on the right track?
CJ
I use 00 flour, but I buy it in Italy as I live in Switzerland. I know taht finding 00 flour in the States is difficult as it is also here in Switzerland. I shop in Como Italy every 4-5 weeks and buy it there. I'm sure the brand you mention here would work just fine. This was my aunts recipe and I know 00 flour wasn't available to her. She probably used King Arthur flour.
After I posted this, I couldn't resist making it for dinner that night. It is very different from the typical calzone that is made with pizza dough. This is an egg dough and I have several recipes from italy both my families and other chefs that use this type of dough.
Hope you enjoy it.
Patricia