Isernian Calzoni, or Calzoni Ripieni d'Isernia: A true calzone is a pizza folded over so the topping becomes a filling, and is usually baked. Calzoni Ripieni d'Isernia are smaller and are fried; they'll work nicely as antipasti or party food, and can also be served as a first course. To make enough for about 4 people as a first course:
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 3 1/2 cups (350 g) flour
- 2 large eggs
- A pinch of salt
- Slightly more than a half pound (250 g) ricotta
- 1/4 pound (100 g) provolone cheese, diced
- 2 egg yolks
- A small bunch of parsley, minced
- 1/4 pound (100 g) prosciutto, in a single thick slice (cooked ham will work if need be), diced
- Salt and pepper to taste
- Oil for frying
Preparation:
Begin with the filling: whirl the ricotta in a blender until it is creamy, and then add to it the egg yolks, provolone, parsley, and prosciutto. Season the mixture to taste with salt and pepper.
Next, make the dough: Combine the flour, eggs, and salt, and knead well until the mixture is firm and elastic; it will be quite firm, and if you can't incorporate all the flour add a little water to the mixture. Roll the dough out into a fairly sheet -- you don't want it quite as thin as pasta dough -- and cut it into 4-inch (10 cm) squares.
Divvy the filling up among the squares, setting it in the middle of each, and fold them over the filling, crimping the edges to seal them. Fry the calzoni in hot oil until golden on both sides. Drain them well on absorbent paper, and serve.
Yield: 4 servings Calzoni Ripieni d'Isernia.
Next, make the dough: Combine the flour, eggs, and salt, and knead well until the mixture is firm and elastic; it will be quite firm, and if you can't incorporate all the flour add a little water to the mixture. Roll the dough out into a fairly sheet -- you don't want it quite as thin as pasta dough -- and cut it into 4-inch (10 cm) squares.
Divvy the filling up among the squares, setting it in the middle of each, and fold them over the filling, crimping the edges to seal them. Fry the calzoni in hot oil until golden on both sides. Drain them well on absorbent paper, and serve.
Yield: 4 servings Calzoni Ripieni d'Isernia.
