Calzone Barese

Name: Calzone Barese
Ingredients: 2 cups all-purpose flour (about 250 grams); 2 cups bread flour (about 250 grams); 1/2 cube fresh yeast (about 0.6 ounce or 17 grams); 1 tablespoon extra virgin olive oil; 1-1 1/4 cups warm water (250–300 ml); 2 teaspoons salt; 4 leeks; 1 1/4 cups milk (300 ml); 3 cups water (700 ml); 1 egg; 3/4 cup canned peeled tomatoes (about 200 grams); 2 tablespoons grated Parmesan cheese; as needed Extra virgin olive oil,; as needed Salt and pepper,; 3.5 ounces capocollo (about 100 grams); 15 brined olives, pitted

La Pasticcioneria di Giusy @lapasticcioneria

Roma

A staple of Bari's culinary tradition, the calzone! The original version uses onions—specifically, 'sponzali,' which are tender, mild spring onions. I used leeks instead, and they work just as well. To make the onions—or in this case, leeks—easier to digest, my mother would soak them in cold water and then cook them in milk. This process really does make the flavor milder. Traditionally, the dough used is an unleavened 'pasta matta,' but to honor my family's recipe, I used a classic pizza dough. The leek filling is enriched with brined olives and capocollo. In short, a delicious treat you have to try!

La Pasticcioneria di Giusy @lapasticcioneria

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Ingredients

For the dough
2 cupsall-purpose flour (about 250 grams)
2 cupsbread flour (about 250 grams)
1/2 cubefresh yeast (about 0.6 ounce or 17 grams)
1 tablespoonextra virgin olive oil
1-1 1/4 cupswarm water (250–300 ml)
2 teaspoonssalt
For the filling
4leeks
1 1/4 cupsmilk (300 ml)
3 cupswater (700 ml)
1egg
3/4 cupcanned peeled tomatoes (about 200 grams)
2 tablespoonsgrated Parmesan cheese
as neededExtra virgin olive oil,
as neededSalt and pepper,
3.5 ouncescapocollo (about 100 grams)
15brined olives, pitted

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Steps

1

Prepare the dough by hand or with a stand mixer. If working by hand, place the flours in a large bowl and make a well in the center. Add the yeast and dissolve it with a little water. Add the olive oil and start mixing, gradually incorporating all the water. Add the salt last. The amount of water may vary depending on the flour. The dough should be soft but not too sticky.
2

Knead for at least 10 minutes, until you have a smooth, elastic dough. Cover the bowl with a kitchen towel and let it rest for two hours.
3

Meanwhile, trim and wash the leeks. Soak them in cold water for about an hour, then rinse.
4

Place the leeks in a large pot. Add the milk (1 1/4 cups/300 ml), water (3 cups/700 ml), and salt. Bring to a boil and cook for about 15 minutes. When done, drain the leeks.
5

In a skillet, heat plenty of olive oil. Add the leeks and peeled tomatoes, then season with salt and pepper. Cook for about 5 minutes, until some of the liquid evaporates.
6

Remove from heat and add the lightly beaten egg and Parmesan cheese. Mix well and let cool.
7

Return to the dough, which should have doubled in size. Divide it into two pieces. Roll out the first piece into a round about 12 inches (30 cm) in diameter. Place it in a lightly oiled baking pan and spread the leek mixture on top.
8

Add the pitted olives and capocollo.
9

Roll out the second piece of dough, making it thinner than the first. Cover the calzone and trim any excess dough. Pinch the edges to seal. Brush the surface with olive oil and prick with a fork.
10

Bake in a preheated static oven at 400°F (200°C) for about 25 minutes.