Calzoni with Speck Alto Adige PGI

 

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 30 min.
Created by: Stefano Cavada

     

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  Calzoni with Speck Alto Adige PGI



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.

 

 

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