Cooking Vacations with The International Kitchen: Calzone di Cipolla
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Calzone di Cipolla (Onion Pie)

June 2011

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 provided by Chef Rita from our cooking vacation “Discovering Puglia.“ With ingredients ranging from apples to onions, this delicious pie is unlike anything else you’ve tasted.
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Ingredients

Dough
1.5 cups flour
5 tb olive oil
1 tsp salt
3.5 oz white wine (possibly sparkling)

Filling
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)

Directions

Sautee onions and the apple in oil. Add just a bit of water, if needed, and cook until the onions turn golden brown.

Take out the apple slices, sprinkle with salt, and allow them to cool off.

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.

Divide the dough into two parts, one a bit bigger than the other.

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.

Then put the filling on top of the dough: the onions, sultanas grapes and the olives.

Cover the pie with the other layer of dough, closing the edges carefully.

Finally pock the dough with a fork.

Cook in the oven for about 45 minutes, or until the pie is golden brown. Serve warm.