OUR RECIPES

Culinary Inspiration

CALZONE

INGREDIENTS

Flour 00 type: 300g

Crushed tomatoes: 80g

Dry yeast: 7g

Extra Virgin Olive oil: 1 tsp

Sugar: ½ tsp

Salt: 1 tsp

Mozzarella: 150g diced

Ricotta: 150g

Sun-dried tomatoes: 80g sliced

Italian salami: 80g sliced

Grana Padano: 30g grated

SUGGESTIONS: Crushed tomatoes brand "DAVIA", Sun-dried tomatoes brand "DAVIA".

RECOMMENDATION: to be paired with a red wine such as LAMBRUSCO or MERLOT.

The Rustic Italian Excellence.

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PREPARATION

Prepare yeast and sugar in lukewarm water and let stand for about 5 minutes.

Add flour and mix. Add salt and EVOO, then knead for 10 minutes until the dough becomes elastic. Place in a lightly oiled bowl, cover and leave to rise in a warm place for 60 minutes or until doublse the size.

Cook the crushed tomatoes for 8 minutes until thick. Place the ricotta in a bowl and mix gently with parmesan and a pinch of black pepper. Spread tomatoes on a layer and add the mozzarella well drained, sun-dried tomatoes well drained, salami and torn basil. Mix gently.

Preheat the oven to 230º. Divide the dough into two portions and roll each into a circle for 25cm in diameter. Place the filling on one half of each circle, leaving 2cm around the edge. Fold the dough over the filling to create a half-moon. Press the edges firmly together, then fold them to create a traditional sealed border. Make 2-3 small cuts on the top to allow steam out. Brush the surface lightly with EVOO. Sprinkle with a little oregano and bake for 15-20 minutes, until golden brown and crisp.

Allow it to rest for 3 minutes and cut the calzone in half before serving.

PORTION: 2 people

TIMING: 30 minutes preparation, 68 minutes cooking time.