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 ...
For lovers of South Tyrol - a salad served in the jar!
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.