The onion calzone is a traditional dish from Puglia made with spring onions (‘sponsali’ in Apulian dialect or ‘cipollotto’ in Italian) and shortcrust pastry (‘pasta frolla’).
Some people also make it with pizza dough.
Ingredients
For the shortcrust pastry:
600 g all purpose flour
250 g water
100 g evo oil
15 g salt
a pinch of brewer’s yeast
For the filling:
1 kg spring onions
2 salted anchovies
15-20 black stoned olives
a handful of raisins
4-5 cherry tomatoes (optional)
evo oil to taste
salt to taste
a teaspoon of Apulian typical hard piquant ricotta cheese (optional)
Peel and slice the onions. Put them in a pan with evo oil, salt, cherry tomatoes, anchovies, olives and raisins. Cover with water and let it cook for at least half an hour or until the onions are ready. Meanwhile, prepare the shortcrust pastry. Create two discs and place one inside of a baking pan. When ready, pour the filling into the stuffed pan. If you like, add a teaspoon of hard piquant ricotta cheese. Cover with the second disc of pastry, seal, prick the surface with a fork and sprinkle with a little bit of evo oil.
Bake at 230°C (445°F) for at least half an hour or until the top of the calzone gets golden.
