{"id":7421,"date":"2014-07-23T15:15:24","date_gmt":"2014-07-23T13:15:24","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=7421"},"modified":"2014-07-23T12:03:01","modified_gmt":"2014-07-23T10:03:01","slug":"ricette-cucina-tradizionale-napoletana-calzone-ripieno-fritto","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-tradizionale-napoletana-calzone-ripieno-fritto\/","title":{"rendered":"Pizza fried in boiling oil"},"content":{"rendered":"<p>Stuffed with ricotta cheese or steamed endives with capers, anchovies, black olives and pine kernels, the <em>calzone<\/em> pizza is just one of the many strings to the pizza-makers bow. Unlike the round disc of dough baked in the oven, the <em>calzone<\/em> is fried in boiling oil that seals the traditional filling in its half-moon of dough (bought ready-to-use from the baker\u2019s or made at home). Popular fillings include vegetables, ricotta, mozzarella grated parmesan, sliced ham and spicy salami. I deally, a <em>calzone<\/em> should be eaten as soon as it come out of the pan &#8211; <em>frijenno e magnanno<\/em> (\u201cfrying and eating\u201d, as they say in Naples) but they taste just as good if you wait for them to reach the table, washed down with an ice-cold beer, sparkling wine or the classic pizza accompaniment for younger diners: Coca Cola.<\/p>\n<p><strong>Ingredients for the dough:<br \/>\n<\/strong>500 g plain flour<br \/>\n20 g brewer\u2019s yeast<br \/>\n1 glass warm water<br \/>\nsalt<br \/>\noil<\/p>\n<p><strong>Ingredients for the filling:<br \/>\n<\/strong>200 g ricotta cheese<br \/>\n50 g mozzarella or fiordilatte<br \/>\n50 g boiled ham<br \/>\n50 g spicy salami<br \/>\n1 egg<br \/>\n2 tablespoons grated parmesan<br \/>\nsalt, pepper, basil<\/p>\n<p><strong>or:<br \/>\n<\/strong>1 kg endives<br \/>\n2 cloves of garlic<br \/>\n50 g capers<br \/>\n2 salted anchovies<br \/>\nhandful black olives (stones removed)<br \/>\nhandful of pine kernels<\/p>\n<p><strong>Procedure:<\/strong><\/p>\n<p>For the dough, arrange the flour in a cone shape, make a depression in the centre and add the salt, yeast and the water (a little at a time). Knead the dough and cut into sections, then cover with a damp tea towel and leave to rise for 30 minutes in a warm place.<\/p>\n<p>In the meantime, prepare the filling: cut up all the ingredients and mix them in a bowl with the eggs, salt and pepper or, alternatively, cook the vegetables in a frying pan with the garlic, capers and olives before adding the pine kernels and anchovies, then leave to cool.<\/p>\n<p>Roll the dough out into a disc shape, brush with oil and spoon the filling onto one half, then fold over to create a half-moon shape and make sure the edges are sealed. Fry in a pan of very hot oil for a few minutes and serve hot.<\/p>","protected":false},"excerpt":{"rendered":"<p>Stuffed with ricotta cheese or steamed endives with capers, anchovies, black olives and pine kernels, the calzone pizza is just one of the many strings to the pizza-makers bow. Unlike the round disc of dough baked in the oven, the calzone is fried in boiling oil that seals the traditional filling in its half-moon of [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":7422,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1887,1893,1892,1888,1889,1890,1891],"class_list":["post-7421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-calzone-fritto","tag-ricette-cucina-tradizionale-napoletana","tag-ricette-napoletane","tag-ripeno","tag-ripieno-fritto","tag-ripieno-ricotta","tag-ripieno-scarole"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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