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Delicious Italian calzoncini recipe – EXCLUSIVE

Try these small calzoni filled with cheese made by Two Greedy Italians host, Gennaro Contaldo

Calzoncini are a type of filled pizza which is deep fried.  Popular throughout southern Italy, they were a treat my father would buy from the local rosticcieria / deli when I was out with him!

They were also made at home by housewives with leftover bread dough and especially liked by children who would wait by the stove as the calzoncini were lifted out of the oil!

They make a lovely nutritious snack. I have used a traditional filling of red onion and 3 cheeses, but you could use tomato, ham or whatever else you prefer. 

 
Ingredients:


Makes 10 calzoncini
 
For the dough: 
250 g 00 flour
7 g sachet of dried yeast
1 egg
10 ml extra virgin olive oil
80 ml lukewarm water

For the filling: 
a knob of Bertolli Spread  
1 tbsp extra virgin olive oil 
1 medium-sized red onion, finely sliced
100 g ricotta
100 g mozzarella, cut into small cubes
20 g parmesan, freshly grated
handful of basil leaves, finely chopped
A little salt & pepper

oil for frying

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Method:

Combine all the ingredients and mix well to form a smooth dough.  Knead for 10 minutes.  Take pieces of dough, weighing approx. 40 g each, and form into balls, flatten slightly and leave to rise, covered with a cloth, in a warm place for 1 hour. 
 
Heat the oil and spread in a small frying pan, add the onion and steam-fry on a low heat for about 10 minutes until the onion has softened.  Remove from the heat and leave to cool. 
 
Combine the ricotta, mozzarella, parmesan, basil, salt, pepper and cooled onion.  Set aside. 
 
Take each piece of dough and roll out into a circle about 10 cm in diameter and about 3 mm thick.  Place a spoonful of filling in the centre, brush water around the edges, fold the dough over sealing well, make sure the filling does not escape. 
 
Heat abundant oil in a pan.  When hot, fry the calzoncini until golden.  Drain on kitchen towel and serve. Delicious hot or cold. 

Each serving contains:
Calories - 170 kcal (9%)     
Sugars    - 1.3g (1%)
Fat – 7.1g (10%)
Saturates – 3g (15%)   
Salt – 0.3g (5%)

Gennaro Contaldo has teamed up with Bertolli to call on the nation to back its best Italian delis in the second annual Bertolli Spread Olive D’Oro Awards. To vote for your favourite deli visit http://www.bertolli.co.uk/competition

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