Calcioni
Calcioni
Prodotto tipico serrano: il calcione. Una tipica ricetta marchigiana, un dolce un po' salato
 calcioni |
 il calcione |
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 calcione |
 calcioni |
 ricetta calcioni |
Dave, I can give u a wonderful recipe "calcioni", it's a kind of panzerotti filled with cheese and lemmon (sweet and salty), the flavour is anusual and unforgettable, the dough is not a piza dough.
http://www.claudiosantori.it/fotografie/2000/calcioni/images/calcione.jpg
dough:
700 gr 00 flour
7 eggs
100 gr sugar
juice of one lemmon
to stuff:
1 kg of grated pecorino cheese 2/3 fresh cheese 1/3 aged
400gr sugar
8 egg
juice of 4 lemmon
work the dough and let it sleep for 1 day, roll it 2 mm thin, cut it with a round cutter (we use a water glass)
mix well all the ingredient to staff and made with it balls (as a whalnut)
put the chees bal in the center of adough disc and close it with anoder disk (such as a big raviolo), brash it with a bitted eg and cut a cros on top.
Oven it at 220/ 25/° until the are golden brown and the cheese is coming out (they look like littles vulcanos).