MENU
For 4 calzoni 500 g Manitoba flour 3,5 g brewer’s yeast powder 350 ml water 10 g table salt
For the filling 2 fiordilatte mozzarella 500 g fresh ricotta 140 g Speck Alto Adige PGI, sliced into matchsticks Ground black pepper A few leaves of fresh basil 100 g diced tomato pulp Grated parmesan 20 thinly cut slices of Speck Alto Adige PGI
To dust Double-milled durum wheat semolina
preparation
Combine the Manitoba flour and brewer’s yeast in a bowl. Add the water and stir with a wooden spoon until absorbed. Cover and leave to rest for 10 minutes. Add the salt and knead in a food processor with dough hook attachment, or by hand on a lightly greased work surface.
Place the dough in a bowl lightly greased with extra-virgin olive oil, cover, leave to rise for 2 hours at room temperature, then transfer to the fridge and proof for at least 12 hours.
Remove the dough from the fridge and divide into 4 pieces of approx. 200 g each. Form each piece into a ball, place on a semolina floured tray and leave to rise at room temperature for 1 hour.
Slice the fiordilatte mozzarella into matchsticks, place in a colander over a bowl, and leave to drain until the dough has risen.
Using a little semolina flour to help, stretch each ball of dough out into a disc by pressing outwards with your hands. Spread the ricotta onto one half of the disc and top with the speck matchsticks, the fiordilatte mozzarella, a little ground black pepper and a few basil leaves.
Fold the disc over and press the edges down well to seal the calzone. Pinch the dough in the centre of the calzone to form a small hole.
Spread a thin layer of diced tomato pulp on top of the calzoni and top with a little grated parmesan.
Arrange the calzoni on a baking tray and cook in a preheated oven (250°C static / 230°C fan-assist) for 20 minutes.
If using refractory stone, heat in a static oven for 30 minutes at 250°C and cook the calzoni on the stone for 17 minutes.
Remove the calzoni from the oven and arrange the finely sliced speck on top before serving.
Ready to try something new?
See more Speck recipes ...
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
These creamy, herby appetiser balls disappear in one single bite.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
A delight for each and every sense!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
