Shopping ListRecipe: Bari-style Calzone
Ingredients for 4 people
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- 4 cups all-purpose flour
- 1 (¼ ounce) package dry yeast
- 1 and ¼ cup water
- ¼ cup extra virgin olive oil
- ¾ cup black olives
- 1 pound ripe tomatoes
- 5 ounces ricotta salata (dry ricotta)
- 1 small yellow onion
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Bari-style Calzone
di Academia Barilla
50 min
Medium
Bread, focaccia and pizza
4 cups all-purpose flour
1 (¼ ounce) package dry yeast
1 and ¼ cup water
¼ cup extra virgin olive oil
¾ cup black olives
1 pound ripe tomatoes
5 ounces ricotta salata (dry ricotta)
1 small yellow onion
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Wine pairing
The dish is marked by good flavors and taste, strongly tart thanks to the tomatoes. A cherry pink rosé wine with blueberry and raspberry fruit notes that is dry and fairly mellow, with delicate tannins. D.O.C. Gaia del Colle
Chef's Tip
Keep the dough away from air currents, cover it so the surface does not dry out. Once the calzone has been made, before placing it in the oven, let it stand a few minutes so the dough becomes less rubbery after its last kneading.
Wine pairing
The dish is marked by good flavors and taste, strongly tart thanks to the tomatoes. A cherry pink rosé wine with blueberry and raspberry fruit notes that is dry and fairly mellow, with delicate tannins. D.O.C. Gaia del Colle
Chef's Tip
Keep the dough away from air currents, cover it so the surface does not dry out. Once the calzone has been made, before placing it in the oven, let it stand a few minutes so the dough becomes less rubbery after its last kneading.
