Calzone di Cipolla Pugliese
A savoury Salento-style enclosed pie stuffed with slow-cooked sweet onions, salty anchovies, black olives, and grated pecorino cheese.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Large frying pan
- •Rolling pin
- •Round baking tin (28 cm)
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 17 g
- carbs
- 53 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 410 kcal
Instructions
- 1
Heat half the olive oil in a wide frying pan over low heat.
- 2
Add sliced onions with a pinch of salt and cook gently for 30 minutes until sweet and translucent.
- 3
Stir in chopped anchovies and black olives, cook for 2 minutes, then remove from heat and cool completely.
- 4
Combine plain flour, semola rimacinata, and fine sea salt in a large mixing bowl.
- 5
Pour in white wine, remaining olive oil, and lukewarm water, kneading into a smooth, elastic dough.
- 6
Cover the dough and let it rest at room temperature for 30 minutes.
- 7
Preheat the oven to 190°C and lightly grease a 28 cm round baking tin.
- 8
Divide dough into two pieces, rolling one slightly larger to line the tin base and sides.
- 9
Spread cooled onion filling evenly over the dough base and scatter grated pecorino on top.
- 10
Roll out remaining dough, drape over the filling, trim excess, and crimp edges tightly to seal.
- 11
Prick the top crust with a fork, brush lightly with olive oil, and bake for 35 minutes until golden.
Chef's tips
Make sure the onion filling has cooled completely before assembling, or steam will soften the bottom pastry. Stew the onions slowly over low heat without letting them brown deeply to preserve their natural sweetness.
Ingredient substitutions
- Pecorino Pugliese → cacioricotta (firm sheep cheese) or Parmigiano Reggiano
- Cellina di Nardò olives → Gaeta or Kalamata olives
- semola rimacinata → extra plain flour (type 00)
Storage
Store leftover calzone wrapped in foil or in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices on a baking tray in an oven at 180°C for 8 to 10 minutes to restore crust crispness.
Common mistakes to avoid
- •Adding hot onion filling directly to raw dough, making the pastry bottom soggy.
- •Cooking onions on high heat, which scorches them rather than gently bringing out sweet flavours.
- •Forgetting to pierce the top crust, causing trapped steam to tear the pastry seam.
Serving suggestions
Cooked Calzone di Cipolla Pugliese?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Apulia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
