INGREDIENTS
- Time:
- – Meals 0000 1 kg.
- – Contemporary yeast 10 g.
- – Agua apenas tibia 650 cc.
- – Sal 25 g.
- – Further virgin olive oil 3 tbsp.
- – Further flour to knead c/n.
- Filling and canopy:
- – Creamy cheese in cubes 700 g.
- – Onions, minimize into skinny strips 4 items.
- – Olive oil c/n.
- – Salt, pepper and dry oregano to style.
CALZONE A LA FUGAZZETA to take pleasure in at residence! I adopted Cocineros’ recipe with selfmade dough and a scrumptious filling .
PROCEDURE:
1. In a really giant bowl, put the flour, make a properly, put the salt round it and, within the center, the yeast. Add the water combined with the oil little by little, as you combine the substances.
2. Sprinkle the counter with slightly flour and knead for quarter-hour till you get hold of a dough with a homogeneous and moist texture however not a lot that it sticks to your palms.
3. Makes two calzones, divide the dough into 2 buns. Let it rise.
4. For the filling, sauté half of the onion with slightly oil, salt and pepper for the filling and the opposite half in a bowl, salt them and add slightly oil. Let sit for not less than half-hour to launch liquid.
5. Degas the dough, roll it out right into a circle with a thickness of half a centimeter.
6. Fill half of the circle by putting the sautéed onion with the
queso.
7. Fold and refold as if it have been an enormous empanada and canopy with the dehydrated onion.
8. Make small holes within the floor.
9. Place on a calmly oiled and floured plate.
10. Cook dinner in a really robust oven till golden brown (roughly 20 minutes relying on the oven).
