Calzone with Sponsali
Category: Yeast Doughs
Serves/Pieces: 8
This delicious Calzone with Sponsali is an irresistible treat, perfect for those who love savory pastries. With its rich filling made of tender, slow-cooked sponsali, anchovies, and olives, wrapped in a golden, crispy dough, this recipe will surely become a family favorite. The combination of fresh ingredients and an expertly crafted dough makes this calzone a delightful addition to any meal or gathering. Let’s dive into the detailed steps for preparing this mouthwatering dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sponsali (wild onions) | 1 kg |
| Green olives | 15 |
| Anchovies in olive oil | 5 |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Water | As needed |
| Water | 200 ml |
| All-purpose flour (00 type) | 350 g |
| Fine salt | 6 g |
| Dry yeast (brewer’s yeast) | 2 g |
| Sugar | ½ tsp |
Instructions:
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Prepare the Dough:
Start by preparing the dough for the calzone. We recommend using a classic yeast dough recipe, such as the one used in many traditional Italian kitchens. In a small bowl, dissolve the dry yeast and sugar in 200 ml of warm water. Stir until everything is well combined.In a large mixing bowl, sift the all-purpose flour and add a pinch of fine salt. Slowly pour in the yeast mixture, stirring continuously. Add a little extra water if necessary, until the dough comes together. You’ll know it’s ready when the dough becomes soft and elastic, with a smooth texture.
Once the dough is well-mixed, knead it by hand on a floured surface for about 8–10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook to knead the dough. When kneading by machine, start at medium speed with the paddle attachment to bring the ingredients together, then switch to the dough hook to knead the dough until it becomes silky and elastic.
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Let the Dough Rise:
Once your dough is ready, form it into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rest in a warm place for about 1–1.5 hours, or until it has doubled in size. -
Prepare the Sponsali:
While the dough is rising, prepare the filling. Clean the sponsali by cutting off the roots and trimming the stems. Roughly chop the sponsali and set them aside. In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat.Add the chopped sponsali to the pan, stir occasionally, and cook them slowly, adding a splash of water to keep them from burning. Once they have softened and released their moisture, season with salt and black pepper. Allow the sponsali to cook until the liquid has mostly evaporated, and the onions are tender and caramelized. Stir well to ensure the sponsali cooks evenly. Remove from heat and set the filling aside to cool.
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Prepare the Filling:
While the sponsali cool, chop the green olives and anchovies into small pieces. Once the sponsali mixture is cooled to room temperature, mix the olives and anchovies into the sponsali. This creates a savory, briny filling that is rich in flavor. -
Shape the Dough:
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal pieces. Roll one portion out into a circle about 30–32 cm in diameter, slightly larger than the size of your baking pan (about 4 cm larger than the pan’s diameter). Roll the dough to a thickness of about 4-5 mm. -
Assemble the Calzone:
Grease a baking pan with olive oil and line it with the rolled-out dough, ensuring that there is a little overhang along the edges. Spoon the cooled sponsali filling evenly over the dough, leaving about a 1–2 cm border around the edge. -
Top with the Second Layer of Dough:
Roll out the second portion of dough into a circle about 22–24 cm in diameter. Place this smaller circle of dough on top of the filled calzone, carefully covering the entire surface. If the dough is too large, trim off any excess. -
Seal the Calzone:
Gently fold the edges of the bottom dough over the top dough to seal the calzone. Press down firmly to secure the edges, and then use a fork to crimp the edges together, ensuring a tight seal. This will help keep the filling inside as it bakes. -
Bake the Calzone:
Preheat your oven to 180°C (160°C for convection) and brush the top of the calzone with a little more extra virgin olive oil. This will help the calzone develop a golden, crispy crust as it bakes. Place the calzone in the preheated oven and bake for 30–40 minutes (or 25–35 minutes for a convection oven), until the dough is golden brown and the filling is bubbling. -
Cool and Serve:
Once baked, remove the calzone from the oven and let it cool slightly. The calzone can be enjoyed warm or at room temperature, and its aroma will surely tempt you to dive right in!
Pro Tips for the Perfect Calzone:
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Slow-Cook the Sponsali: The sponsali should be cooked slowly to release their natural sweetness. Make sure they are tender before assembling the calzone.
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Dough Consistency: The dough should be soft and elastic, not too sticky. If the dough is too sticky, add a little more flour as you knead, but be careful not to add too much.
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Use Good Olive Oil: For the best flavor, use high-quality extra virgin olive oil both for the dough and for brushing the top of the calzone before baking.
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Resting the Dough: Allow the dough to rise properly before baking. This will ensure that the calzone has a light and airy texture.
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Serve with a Salad: This calzone is rich in flavor and pairs wonderfully with a fresh green salad or a simple tomato salad with balsamic vinegar.
Enjoy your homemade Calzone with Sponsali, and let it fill your kitchen with the comforting, inviting scent of traditional Italian baking. Whether as a main course or a savory snack, this calzone is sure to be a crowd-pleaser.
