Calzone di Cipolla (Onion Pie) from a Puglia Cooking Vacation
As a signature dish to the region of Puglia, calzone di cipolla (onion pie) utilizes ingredients particular to the area, including olive oil as well as sultanas, otherwise known as dried grapes or raisins. Yet, home cooks can bring this bit of Puglia into their own kitchens, thanks to this recipe from one of our favorite cooking vacations in Italy.
With ingredients ranging from apples to onions, this delicious pie is unlike anything else you’ve tasted!
Calzone di Cipolla (Onion Pie)
Prep time: 45 minutes
Cook time: 45 minutes
Cook method: Bake
- 1.5 cups flour
- 5 tb olive oil
- 1 tsp salt
- 3.5 oz white wine (possibly sparkling)
- 4.5 lbs onions finely sliced
- 1 apple diced
- 3.5 oz olive oil
- 1.75 oz dry sultanas (dried grapes/raisins)
- A few olives (small whole black olives)
1. Sauté onions and the apple in oil. Add just a bit of water, if needed, and cook until the onions turn golden brown.
2. Remove from heat, sprinkle with salt, and allow to cool off.
3. Mix all the ingredients for the dough and, if needed, add some more wine, so the dough’s consistency is neither too soft or too dry.
4. Divide the dough into two parts, one a bit bigger than the other.
5. Lay out the dough half a centimeter high by putting it into a pan which has previously been greased with oil. Make sure that the dough goes over the pan’s edge.
6. Then put the filling on top of the dough: the onion and apples, the sultanas, and the olives.
7. Cover the pie with the other layer of dough, closing the edges carefully.
8. Finally pock the dough with a fork.
9. Cook in the oven for about 45 minutes, or until the pie is golden brown. Serve warm.
By Peg Kern
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