Style

A recipe from Gargano; Calzone con Cipolla

by Patricia Turo | November 1, 2009 at 02:03 am

185 views | 18 Recommendations | 6 comments

Invite friends for luncheon and empress them with this calzone filled with onions, olives, anchovy and capers. An authentic recipe that will impress your friends with the flavors of the Mediterean.

Chef Marco also knew that I was writing a cookbook about my family recipes who came from the region. He gave me about 30 recipes from chefs throughout Gargano and told me that I could publish them. One of these recipes was his family recipe for Calzone con Cipolla. I have been making it ever since and it is an impressive and delicious luncheon for friends.

0 See all footage | View Slideshow

Share: email story | add to any | | facebook | stumbleupon

recommend Add a comment

Paschen

at 05:17 on November 1st, 2009

One of my favourites.

caj1

at 09:52 on November 1st, 2009

Worthy of recomendation because it's a great photo and besides, calzone and stromboli are made and sold in many Philadelphia pizza parlors.

Rory Cripps

at 10:57 on November 1st, 2009

caj1: Pleeeeeeeez! What I wouldn't give for a Philadelphia Calzone right now! You're killing me! lol!

Rory Cripps

at 10:30 on November 1st, 2009

Patricia: Thanks for the story! I do quite a bit of Italian and Mediterranean cooking myself. What I was surprised to see in the recipe was the addition of nutmeg. I've used nutmeg in some French and Alsatian recipes, however I've never used it in Italian recipes. Interesting!

Patricia Turo

at 11:16 on November 1st, 2009

Italians use a lot of spices. We sometimes forget that Vinice played a big roll in the spice trade. I use a lot of fresh nutmeg, almost never ground that you buy in bottles in the market. This is not a typical calzone as you can see the dough isn't a typical pizza type dough. In fact I have a few more of my family recipes that use this type of egg dough. Interesting is that some of ours and also the recipes that Chef Marco gave me from Gargano are called pizza and are two sided, but not like the stuffed pizza's or calzozne that you find in the US. The dough reicpe is the same as this one. Wish I could make it for all of you who are so kind as to recommend my posts.

Thanks again!