Calzone di cipolla pugliese di nonna Angela

Onion calzone is a traditional dish from my beloved Puglia, renowned for its rich flavor and culinary history. This savory focaccia is distinguished by its generous onion filling; red, white, and yellow onions are used, or, in spring and at Christmas, spring onions or sponsali. Its preparation requires patience and care, as the secret to its authentic flavor lies in the slow cooking of the onions, which must become sweet and translucent before being incorporated into the filling along with black olives, capers, tomatoes, and pecorino cheese, creating a flavorful filling wrapped in a soft, golden focaccia. Some also add anchovies, but we prefer it without. Apulian onion calzone is served both as an appetizer and as a main course and captures the flavors and aromas of Puglia, offering a culinary journey that celebrates the simplicity and richness of Italian cuisine. Ready to make my grandmother's recipe for Apulian onion calzone? Join me in the kitchen and let's see how together. Ingredients for the Apulian onion calzone: For the dough 150 g re-milled durum wheat semolina 150 g type 0 flour 175 g warm water 20 ml extra virgin olive oil 12 g fresh yeast 10 g salt For the filling 300 g fresh spring onions or spring onions (or red, white, or yellow onion) 130 g pitted black olives 130 g tomatoes 50 g pecorino cheese 1 tablespoon pickled capers (well washed) Salt to taste https://blog.cookaround.com/lamimosar...