From the world-renowned master Franco Pepe, this recipe for Calzoncino Ciro is an elegant fried calzone. The dough undergoes a long fermentation process, including an overnight rest in the refrigerator, to develop maximum flavor and a light texture. The ‘calzoncino‘ is filled with a creamy aged cheese sauce and a vibrant arugula pesto, then fried until golden. A dusting of dehydrated black olive powder provides a final savory, umami-rich flourish.
Table of Contents
🍕 Dough Ingredients
- 1kg ‘0’ Flour
- 700ml Water
- 30g Salt
- 4g Yeast
🍕 Filling Ingredients (for one calzone)
- Arugula Pesto
- Aged Cheese Cream
- Dehydrated and Powdered Black Olives
🍕 Preparation Method
Combine 80% of the flour and 680ml of water in a container. Dissolve the salt in the water and begin mixing. Add the yeast (dissolved in 20ml of warm water), then the remaining 10% of flour. Let the dough rest for 30 minutes. Refine the dough on a surface dusted with the last 10% of flour, performing folds. Let it rest for 3 hours at room temperature, then refrigerate overnight. Two hours before use, remove the dough and let it come to room temperature. Divide into 100g balls for the calzoncino.
To make the filling, prepare the cheese cream by bringing cooking cream to a boil and blending in grated aged cheese until smooth. For the arugula pesto, blanch fresh arugula, cool it in ice water, and then blend with pine nuts and olive oil. To make the olive powder, dehydrate pitted black olives in an oven at low temperature for several hours, then grind them into a fine powder.
Stretch a dough ball, fill with the cheese cream and pesto, and fold into a half-moon, sealing the edges well. Fry in hot oil until golden and puffed. Cut in half and sprinkle with the black olive powder before serving.
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