![]() But, if you’re busy or in a hurry, by all means, use store-bought pizza dough. I love touching it, stretching it, shaping it, and with some added yeast, I love watching it grow. Flour, water, and salt must be the most versatile combination of ingredients on the planet. So, I make most everything fresh from scratch, especially dough. When I cook or bake, I usually don’t like to share credit with a machine and an assembly line. Some people use store-bought pizza dough to make them. In Italian, they say “ kal’tzone” with the “tz” sounding like “ts” and the “e” on the end sounding like the “e” in “egg.” The plural of calzone in Italian is “calzoni” or “kal’tzonee.” So, if you’re an English speaker at home, you can call this a recipe for calzone (kowl-zōn) but, when in Rome, you know… How to Make this Calzone Recipe Make the Dough and Let it Riseīasically a folded pizza, calzones really are very simple to make. You probably already guessed that’s not how it’s pronounced in Italy. English speakers usually pronounce “calzone” like the “kal” in California and “zone” like school zone. Suddenly, eating pants seems reasonable.)Īll that aside, it’s nice to know how to actually pronounce something you’re going to eat. On the other hand, they eat “pants.” So, who knows? (By the way, in the U.S., we eat Hoppin’ Johns and Limpin’ Susans. Who wouldn’t want to eat stivali or calzone? Of course, people who speak Italian would probably die before they ordered stivali from a menu, but you know what I mean. How to Pronounce Calzone in Italian Photo by Bea on įor me, all Italian words sound like food – really, really good food. Apparently, I was born a couple centuries too late and on the wrong continent to name them boots. Boots are made for walking, right? Pants are made to protect your legs and your nethers from the elements and roaming eyeballs. If I invented calzones, I probably would’ve named them “stivali” for boots. Some say it’s because you can walk and eat them at the same time. Filled with cheese, vegetables, and often meat, they’re named, for some reason, after pants. This week we’re heading down to Italy to make some calzones.Ĭalzones are Italian hand pies invented in the southern Italian city of Naples during the 18th century. In my last post we traveled in our kitchens to bonnie auld Scotland and made the iconic Scotch pies. A precursor to the sandwich, they’re portable, eaten with the hands, (hence “hand” pie), and can be filled with almost anything edible that won’t dissolve the crust. Serve with the tomato sauce at room temperature.I have a fascination with hand pies. ![]() Let it cool down for at least 10 minutes before tucking in.Brush the surface, sprinkle with parmesan and cut a few slits to prevent the loaf from blowing up. Brush the edge with egg and seal the dough up. ![]() Roll the dough out and fill it with your fillings of choice.During this time preheat your oven to 180C (350F) FAN ON. If it is cooler, then it will take longer. If your dough is warmer, then it will ferment more rapidly. Tip the dough out on your table and knead it for 6 minutes.Add the rest of the flour and mix to a dough.In a bowl combine the water, yeast, salt, oil & wholemeal flour.Mix the ricotta, olives, black pepper, basil & most of the parmesan.You can blend it if you like or leave it chunky. Add the salt, pepper, oregano and chopped tomatoes. Make the tomato sauce by sweating down the onion and garlic with a little bit of olive oil for 10 minutes on medium heat.
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