Sunday 6 May 2012

Delicious Pizza di Cipolle (Calzone di Cipolla Barese)








If she had been making my calzone, Pizza di Cipolle, today, the amount would have served 25! My mum's calzone (Pizza di Cipolle) was usually made in a very large black baking tray, which was hired from the local bakery. It needed to be very big, as my mum was in the habit of making this delicious pie for the whole extended family!



When the calzone was made, she would phone the bakery and someone would collect the masterpiece, and take it to the shop, to be baked and then bring it back, when it was cooked.  Our oven was just an ordinary one, the kind people have when they live in cities... certainly not big enough for a BFG sized pie!
As her family got smaller, the pies got smaller, too, but the taste... oh, so delicious never diminished!

In Springtime, my mum would sometimes buy these enormous, really long (about 80 or so cm, leeks... so long I was scared of them!) and  would use them for the filling. She then started using ordinary onions, which I actually prefer.
The dough she made was crunchy, tasted like fresh bread and home.

My home tastes like "home" today, as I made my very own Calzone (I call it: Pizza di Cipolle.) I used ordinary onions plus two or three leeks, as I like the green colour!
I want to share the recipe with you. My sisters have found new and wonderful ways to make the dough. I remember how my mum made her dough, as I was always there, watching the MASTER and I really don't care about using machines or new techniques. It's all made by hand, and I follow, step by step, my mum's way of doing it.

When the dough was made, she cut a cross on the top, and dusted with flour. I think she thought this was something to do with God helping your dough raise, as she would also make a cross with her hand, above the dough.

My mum always said that bread is precious. It should never be thrown away and that, like water, it should always be shared with those in need. Bless her!
And now... here is my mum's recipe:

Calzone (Pizza) di Cipolle
alla Barese
(Can serve up to 8)
For the dough:
600g (1 lb, 3oz) plain flour
(or 00 flour)
1 cup
warm water
1 punnet live yeast
(or 1 sachet dried yeast)
1/4 glass olive oil
some salt

For the onion filling:
1.200g onions
2lb, 6 oz)
(or a mix of leeks and onions)
olive oil
4 small tomatoes
1 glass milk
salt
black pepper
grated cheese
(I use Pecorino)
handful olives
(pitted and sliced)
some pancetta
olive oil for the baking tray

I love onions. They look beautiful and taste fantastic! For my recipe, today, I bought onions and  three shiny, bright green leeks, because I thought they would add coulor and a different texture to my dish.
I cleaned the onions (If you cut the bottom part, with the roots, off, you won't cry!) and sliced each one thinly, by hand. I then washed my leeks and sliced vertically and then horizontally. I discarded the long leafy dark green bits, as they tend to be hard and are not really edible (you can use those in leek and potato soup, though! Delicious!)








I placed my vegetables, the oil, my tomatoes, halved, and the milk, in my lovely non stick pan and cooked, until the onions went a translucent golden shade of caramel, then added cheese, salt, lots of black pepper and finelly an egg. I mixed with a spatula, until the egg was well blended and cooked. The calzone filling was then placed outside, to cool down.







The dough...
I made this very simply... just the way my mum used to. She didn't weigh the ingredients, really. Neither do I, but this time I did, just for the purpose of writing the recipe.
Anyway: I put my flour onto a board, made a well in the centre and put my yeast, some warm water, acouple of pinches of salt and some olive oil, in it and made a dough , using just my hands. It didn't take long. At some point, I decided to add more water, as the dough felt a bit hard.










After kneading the dough for five or so minutes, I rolled it into a ball, then cut a cross in the middle of it, dusted with flour and placed in a warm place, till it almost doubled up in size.





 



Forty minutes later...



My dough was ready to be used. I decided to make my calzone in this lovely paella dish I have, as I knew that it would cook better in a metal tin. I cut the dough into two pieces, I rolled one out and placed in the tin, which I had generously oiled. 





Next, I put the onions over the dough and spread evenly. This was followed by: my handful of delicious olives ( sliced and pitted) the bacon (I also used some guanciale-a type of pancetta) previously fried in a little oil (I know... it's not a dish for the faint hearted, but it is traditional and I will respect that!) followed by lots of grated Pecorino cheeese and black pepper, which I love!







I put a lid on my pie, made holes in it, with a fork, glazed with olive oil and baked until golden and cooked (check top and bottom to see if it's ready!) in my lovely oven at a temperature of 190C (375F, Gas 5.)












With some of the left over dough, I made just a few small pizzelle ( fried pizzas) by making the dough into small balls, rolling each one out and then frying in olive oil.
I made a topping for them, by placing some tinned tomatoes a small amount of olive oil and lots of grated cheese and black pepper in a pan and reducing, over the heat. The sauce was then spread over the top of my fried pizzelle. No origano, please... it's a big NO No in Italian cookery, believe it or not! 








I just added some fresh basil and a selection of leaves with olives, to mine. Lots of cheese and black pepper made them delicious!

47 comments:

  1. Dear Anna

    You tempt me very much with this dish.
    I love how it looks and to think it was your darling mamma's special recipe makes it all the more special. I love your paella dish, I have one like it, also nice and used like yours.
    I agree that you should use the ingredients as your mother did. Often when one compromises and tried to make it reduced fat, one also reduces the flavour. When the flavour is full and satisfying we often require to eat less of it.

    Another spectacular dish my dear Anna. Wishing you a week of joy and blessings

    Helen xx

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    1. Thank you, Helen, for agreeing with me. Of course, a dish like this one isn't something that you would have every day. I sometimes like to have it on a special occasion, or when friends visit, as part of our aperitivo, cut into square 2 square inch little pieces. That way, you only have a small amount of it!

      This recipe can also be made using a filling of minced beef cooked in little olive oil, with added grated cheese, egg, black pepper and mozzarella. My favourite fillings are: artichoke, cime di rapa (broccoli di rape) and onion, of course!

      And now I'm very hungry, Helen, but I'm going to be really good if I want to be slim for the Summer!

      CIAO!

      ANNA
      xx

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  2. Dear Anna - I so loved reading the introduction to this recipe. You bring your childhood memories spent with your mother alive. Then seeing the wonderful photos, the colours, the textures, and the the results of your cooking. You are an 'artiste' with a capitial A ♥ Ciao

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    1. Hi Rosemary,

      I do hope I'm not everdoing it, with the memories, but, they are one of the themes of my blog! So... thank you for the compliments which I accept with joy!

      Most of all: thank you for describing me as an "Artiste!" I am very, very flattered and glad that my creativity has been "spotted" and appreciated.

      Thank you Rosemary!

      Enjoy the Bank Holiday! I bought a lightweight suitcase, this morning. As you can see, I've already crossed the Channel with one foot!

      CIAO!

      ANNA
      xx

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  3. My sweet Anna
    Apart from its sale to have your dishes and I can eat without stopping you remind me of my childhood and you create to me a permanent big smile.
    Have a nice week
    Olympia

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    1. Don't worry, Olympia, my food is free and you can cook it yourself, just by following my recipes. So, keep smiling, Olympia and continue to enjoy my blog!

      Good night and you have a good week, too!

      CIAO!

      ANNA
      xx

      Delete
  4. Yes, Anna! God bless her! She must have been a very fantastic woman and you are like her! I love your heartwarming story and I see it all like a film! The Italian baking trays are enormous and it's a wonderful thing to cook for many people! BUT you're too quick, Anna! I am far behind with your recipes and this looks like a delicious Italian seduction again! I am a bit short of time - lots to do at the moment and nearly no time for posting... and it will go on... on top of it my camera broke down... I have to bring it to the shop tomorrow and I hope it can be repaired! Here the weather is very mixed, it's more like April! I have discovered a very small restaurant with specialities from Sardegna. It's just up the road and their menus sound delicious! I am again taken by Italy - it's pure joy to think of it! Have a good day and enjoy life! Ciao carina and BMH&B, Christa PS. Is your new car fun?

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    1. Ciao Christa!
      You know, when my mother made that pie, she made enough, so she could let her brothers and sisters have some. Can you believe it?

      Are you trying to cook all my 160 recipe I posted so far? It must be more than 160, considering that in my Bruschetta recipe I included three or four different ideas!

      Thank you for your enthusiasm and for being so lovely.

      Your camera broke... again! Maybe you should buy a new one. I love my camera and try to look after it well (as it's also very expensive!)

      Anyway... dear Christa... buona notte... I'm going to bed now...

      BMH&B to you, too!
      PS: My new car is lovely. I never thought I was going to like anything French (except Alain Delon) but my Peugeot is so nice!

      ANNA

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  5. Your wonderful mother would be proud of you.
    Ciao
    Grethe ´)

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    1. Thank you very much Grethe. I think she knows she did a good job of bringing up her family. I would be happy to be just half as good as she was!

      Have a lovely day!

      ANNA x

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  6. Your mama's recipies are to die for Anna, This calzone de cipolle.. its smells and looks so appetizing Anna.
    You explain so well how to mix and make it.
    I have just come in from a day out..and my mouth is watering!
    A great recipe. Your mum would be proud of you..
    sending you best wishes for a happy tuesday eve.
    valxxxx

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    1. Val, you can't even guess how good it is until you've tasted it! The secret is in the onions: they have to be really a dark caramel colour.

      When I was little I never ate lots of it, because I would discard the onions, and didn't like the pastry (I'm still not a massive fan of pastry! But my pastry tasted really fantastic this time, and was really light!) Bear in mind that I'm not always making this kind of thing... maybe once every two or three years (our Italian repertoire is incredible! Italian food is so exciting... we have millions of different dishes)

      Anyway... thanks for commenting. I bet you went somewhere really nice, today!

      BUONA NOTTE...

      ANNA
      x

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  7. Buona serra carissima Anna, Mille grazie for your today's comment! I am really curious what your next project will be! A cookery book? Then you have to come to Switzerland and sign it in the book shops all over! I have bought the ingredients for the Pizza di Cipolle and will prepare it tomorrow. I'll have to make the photographs with my mobile so I can send the proof! BMB&H CHrista PS. You see also the Frfr can be nice... sometimes...

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    1. Hi Christa! Please make it and tell me what you think. Make sure the onions are really soft and golden and add water if they go dry whilst cooking!

      Switzerland would be lovely... you let your imagination run wild, sometimes, dear Christa. I'll tell you when the time comes...

      Frittelle, which I added at the end of the recipe, are truly delicious with the tomato topping or even with a couple of spoonfuls of the onion mixture spread over the top. I love them!

      Waiting for the "evidence"

      You forgot the BMH&B... gotcha!

      ANNA
      x

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    2. I know what you mean about the "Frfr" now!
      PS: I also saw the BMH&B in your comment!

      BNH&B

      ANNA
      x

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  8. ma che meraviglia mi hai fatto venir fame di buon mattino

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    1. Giovanna, cerchero` di aggiungere il gadget per tradurre dall'inglese!
      E grazie per il commento.

      BUONA GIORNATA!

      ANNA
      xx

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  9. Gosh Anna, what would your dear mum think about how much people waste now? Your pizza/pie is a work of art, and I would dearly love a slice right now! Thankyou for sharing this with us as well as your wonderful, colourful tales about your mamma! Hope all is well with you, love Linda x

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    1. Hi Linda! I don't know what my mother would make of how much people waste now, but what I do know was that both my parents always bought a lot of food and that there was no way one could go hungry in our house. We never had junk food... this I know, for sure. What we did love, which a family weakness was Wurstel (Frankfurters) which we always had in the fridge, together with a selection of salami and cheese, as we always ended our meals with cheese and fruit, rather than puddings (which we never had!)Did we waste any food? I don't know... I think we ate it all... everything was so fresh and delicious, it probably never lasted longer than a day!
      PS: I love sharing my recipes with you all and it makes me happy to read all the lovely comments!

      THANK YOU, LINDA!

      BUONA GIORNATA!

      ANNA
      xx

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  10. This looks amazing! Thank you sharing this lovely recipe. I am your newest follower. I hope you will stop by and follow along.

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    1. Hello Linda and WELCOME TO MY BLOG!

      I looked at your blogs, this morning... all THREE of them (?) WOW! They are very sweet!

      Please come back and comment, and have A Taste of Italy any time you wish to... my Italian kitchen is open to everyone!

      CIAO!

      ANNA

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  11. Oooh, you sure know how to make me hungry! That calzone looks amazing! I better go and have some breakfast :)

    Kristin

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    1. Hi Kristin! I hope you had something light for your breakfast, today! This pie is very good, but certainly not light!

      Thank you for coming to hello!

      Buona Notte

      ANNA
      xx

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  12. Ciao Anna, just read your comment! I am trying to catch up so I am still at the computer (11.10 pm). Yes, the weather on Sunday doesn't look so bad but there will be a cold wind blowing and the temperatures will have halved as we have had 30°C today. I must say it was a bit too much... I have made your Pizza di Cipolle yesterday. It was gorgeous! My son ate the rest for lunch today and said that I could make it again. I always say that's a recipe from Anna and then they all know whom I mean! :o) I took pics with the mobile but I could not post them. I have to ask my son first... :o( I shall send them to you. BUT you know what? Tomorrow morning I'll buy a new cam. The old one will be mended but I think in my case I need two! BMH&B, Christa PS. You are fantastico!

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    1. Hi Christa! I tried posting a reply, but all I got was: SERVICE UNAVAILABLE!

      Can I have some of your 30 degrees, please? It's finally sunny here, today, but not for long. I can stand high temperatures as I come from one of the hottest parts of Italy (though it can be awful at night! Especially in cities!)

      Glad you made and enjoyed my recipe. You can vary the filling, if you like, though this one is exceptional and very traditional.

      I can't wait to see your "evidence"... the photos. You can email me any time!

      Having a new camera will be quite exciting, though you will need a tiny one next time you decide to take more photos of toilet doors in restaurants (HA! HA! HA! Remember?)

      BMH&B to a lovely lady!

      ANNA
      xxx

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  13. Ciao Anna, scusami se non ti scrivo spesso ma ultimamente con il lavoro e tutto il resto, corro da una parte all'altra; qui c'è il sole e le mie rose stanno spuntando. Passa un buonissimo week end! Francesca

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    1. Ciao Francesca! Mi fa sempre piacere sentirti. Anche il mio giardino cerca di "crescere" ma qui il tempo non si e` ancora stabilizzato. Questa mattina camminavo intorno alla casa con una tazza di caffe` e all'improvviso mi sono trovata sotto una raffica di grandine. Le mie (tante) rose sono pronte per "esplodere;" infatti ho aggiunto "Queen Elizabeth" alla collezione. L'ho piantata accanto a "Princess Diana" una rosa bianca molto elegante e prolifera... Cosa pensi, faranno a pugni?

      CIAO!

      ANNA

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  14. Christa... 30 isn't too much! In Bari we have had 40 and over and I remember sleepless nights, when it was so hot, you didn't know what to do with yourself. It worse in cities, of course. But I love hot weather! Could you spare a few dgrees and send them to me?

    Our house in Italy is on top of a mountain, so it's cool at night (though you sometimes need fans or air conditioning)but when we visit my sisters near Bari, we know we are in one of the hottest parts of Italy. A good excuse to sit outside a BAR, drinking a lovely G&T, isn't it?

    I'm glad you tried my recipe. It is a delicious dish and it just goes to show that you don't need expensive ingredients to produce something good!

    Look forward to my next post!

    BMH&B

    ANNA

    xx

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  15. Ciao carissima Anna - Thanks for your comments! I had no idea that the sentences on that bag were for a campaign against fur. That makes me look at it in a different way. Thanks for that information! Thursday is a bank holiday here in Switzerland and everybody takes off on Friday - so a long weekend ahead. Although the weather is dreadful - even snow is predicted. I have to cover up some of the plants! Tomorrow night I am going out with my friend Luana from Florence and Treviso and we will try out an Italian restaurant with specialities from Sardegna. The restaurant is very small and does not look spectacular at all but I think that's the secret. I'll tell you how it was. YES, looking forward to your next sumptuous surprise! BN&BMH&B Christa

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  16. Hi Christa! I actually don't know whether the message on that bag is for a campaign against fur, but... it has to be, doesn't it, given the way in which it's worded, and the tone of it... that's what I think, anyway!

    I don't know much about food from Sardegna, but I'm sure it's good. You'll have to tell me what you had, after the meal. The only Sardinian food I can name is malloreddus (a type of pasta)

    Still raining here, I'm afraid.. I can't believe this weather. And the funny thing is that there is a hose pipe ban! That has to be British humour!

    I'm going to bed, now, Christa!

    BMH&B
    ANNA
    xx

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  17. Hello Anna, I came to think of that you are a follower on my poetry blog and don't see the Thyra blog. Please look at Thyra, I've got a message for you.
    Grethe aka Thyra ´)

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    1. Hi Grethe! You are right! I just follow your poetry blog! I had a look at the message... thank you very much for awarding me the SUNSHINE BLOG award... I am ever so pleased!

      I have received several awards which I keep in a "secret" place and this one makes me very happy, as it means that you think of me as a writer (which is a bit ambitious for me, as I don't write novels!)

      I will post the award, if I work out how to do it and where to display it! I am a little bit thick when it comes to technical stuff! But I'll try...

      Thank you so very much!

      ANNA
      xx

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  18. My sweet Anna
    What are you doing ¨? Where are you? Here in Thessaloniki on 10 days it rains constantly. In the morning sky has dark clouds and then it starts raining. Abominable weather. This year I did not go to the flower exhibition due to rain. It takes place every year in May . At the end of the month is done and the book report, but each time such a long time the rain destroys all. So we stay in the house ....
    My love
    Olympia

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  19. Dear Olympia, I hope the sun starts shinimg over your beautiful Thessaloniki, very soon! And I know it will.

    I am fine and looking forward to some fine weather, too! I long for the sun and blue sky of Italy, Olympia... I have had enough of a very long Winter.

    My garden is growing, though: I have cherries on my tree, strawberries in my garden and my pond is full of little baby frogs, which I love! So, it's not too bad.

    I hope you don't have to stay indoors for much longer and that you can enjoy the beauty of one of the greatest places on Earth.

    BUONA NOTTE

    ANNA

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  20. Dear Anna, Oh yummmy! This looks like a combination of all my favourite tastes! Hope you are well and happy and I plan to read all your recent posts properly when I have a peaceful moment, this is just the speediest of visits to say hello... Hugs and the bestest of wishes Jane xxx

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    1. Hi Jane! Thank you for the speedy visit! I am very well and trying to find time to post more recipes, and then I must try to do something constructive with the result of all the hard work!

      Anyway! Enjoy the weekend... I've given up on Spring, but it's still beautiful, here...

      CIAO

      ANNA

      xx

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  21. Hello Anna! You don't have to do it if you don't feel to. I don't like all the technical stuff either, and I often want to throw the computer out the window.
    I don't write a book either now. I've just got some plans and some notes. So don't worry - you have also got a book in your head. I cannot imagine that the authors, who started the award can find that many authors in Blogville.

    I had pasta yesterday. With butter and parmesan. Just that. Oh heaven, it tastes good. And with a glass of red wine. After my monthly weight-control I have to celebrate! This morning showed the result on my weight. Oh catastrophe!

    I'm reading a book about Isabella d'Este. An old one by Julia Cartwright. A fantastic era, the Renaissance in Italy.

    Have a nice week-end!
    Grethe ´)

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    1. Hi Grethe! You must not eat pasta with butter, in fact, like me, you shouldn't buy butter at all, or any of those spreads. I have never tasted butter and I am not intending to. I just don't like it and I believe it's really bad for you.

      If you like cheese on your pasta, just have grated cheese (I favour Pecorino over Parmigiano, for personal reasons) with a little bit of the water in which your pasta was cooked, then add lots of delicious black pepper. I assure you it's really, really good and better for you, without butter.

      In Rome, they call this dish: Pasta col Cacio (Cacio or caciotta is a fantastic type of cheese which is sold everywhere in Italy.) In my family we call the dish:"Pasta Formaggio e Pepe." No butter in the recipe. Some like "Pasta al burro" though, which is what you made. Unfortunately (or maybe I should say "fortunately" the smell of butter makes me ill, so I don't eat it)

      I love the Renaissance in Italy too, Grethe and I think it's had an influence on the personality of the Italians, as a people. My husband says I am a Renaissance woman. Is that a compliment, or what? I love it!

      HAPPY WEEKEND!

      ANNA :)

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  22. Anna, I think it is wonderful how you are sharing all the recipes you learnt from your Mum with us, she would be so proud of you. I was thinking of you on Mothers Day a difficult one for us this year.

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  23. Yes, Lindy... that is the reason why I didn't post anything about the subject. I kind of felt that it was a private "thing." I find it very hard to believe that all that energy, the love, her voice, her laughter, her beautiful eyes are no longer there... it's all gone...

    Thank you for writing, Lindy...

    Buon fine settimana... I hope the weather has improved. I just can't wait to get back home!

    Thanks for loving my Country, as I do, too...

    CIAO!

    ANNA
    xx

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  24. oh! Anna le pizzelle fritte con sugo e parmigiano finale, anche la mia mamma li cucina ma io non le mangio da tanti anni. E' un pò che non ci sentiamo, sto facendo delle prove per il matrimonio di mio nipote del 6 luglio. Continua a deliziarci con questi piatti e foto gustosi. Ciao Patty

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    1. Ciao Patty! Sto per postare immagini del matrimonio di mia nipote, a Bari.

      Mi e` piaciuta tanto l'immagine dei confetti che hai postato. Amo il romanticismo!

      So che in Campania fanno le pizzelle fritte, proprio come le nostre. Il sapore e` indescrivibile, vero?

      Fatti sentire di piu`!

      ABBRACCI

      ANNA

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  25. Hello anna, I would simply love to be called a Renaissance woman, this is a great compliment.Your husband is lovely.

    Thank you ever so much for your advice about butter. I have only known pasta with butter here from my old cookbooks. I love it, but you are right I must not eat it. I'll make pasta as you have described it. Thank you Anna. I'll look in your old posts and find some recipes there too.

    Your pictures of your niece's wedding are absolutely charming. First I thought it was you. She looks like you from your picture.

    Grazia signora Anna.........
    Grethe `)

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  26. Anna bellissima, Grazie per your comment on my post! You see somehow I know that you live in number 47! Me too I like to look into other people's houses. In wintertime Paul and I often go walking in the evening and that's when I have my lucky hour! Windows are brightly-lit and I can comment on the furniture, decoration etc. One house we usually pass lives a couple who are always sitting at a table, many candles on it, they eat, always drink wine and seem to have a lively relationship. They do not know us but we know them! My neighbor is still a little eccentric - Paul and I saw him from the back and his prolonged back. I do not think he is doing it on purpose. This morning I was also making coffee nearly nude... well.. who cares... we are all humans, aren't we? Thanks for your sweet comments. You are a very special person, Anna and you should really publish a book about cooking as well as about the doors and windows or maybe a combination of both??? Ciao and BMH&B, Christa

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  27. wow what an awesome tasting recipe and aptly colorful pictures and description. We in India here too value our bread like your mother did ! thanks for sharing a wonderful dish...hope to try it sometime !

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  28. I know that Indian people love bread, because I love it, too: Naan, Chapatis, Rotis... all truly delicious!

    You can try the dish, if you follow my recipe: I think you would really like it!

    CIAO!

    ANNA

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