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Miscateddri - Sicilian Calzone Scicily Recipe

Ingredients

How to make it

  • And sugar in the lukewarm water. Set aside for 10 minutes until frothy.
  • 2. To make the dough, in a bowl, stir together the flour, salt, and the 1 teaspoon oil. Add the starter and using a stand mixer fitted with a dough hook, beat on medium speed until a soft dough forms, about 10 minutes. Turn out the dough onto a lightly floured work surface and divide into 2 balls. Place the balls in a bowl, add the 1/3 cup oil, and toss to coat the balls with the oil. Cover with a kitchen towel and let rise until almost doubled in size, about 1-1/2 hr.
  • 3. Meanwhile, select one of the fillings and prepare it. The meat filling you do not have to cook it, just add the salt and pepper and set aside.
  • 4. To prepare the spinach or chard filling, cook until wilted in the rinsing water clinging to the leaves, squeeze the spinach dry, and chop finely. Place in a bowl and add salt and pepper and mix well .
  • 5. To prepare the onion filling, in a pan warm the oil over medium heat. Add the onions and saute until soft and golden, about 15 minutes. Remove from the heat, place in a bowl, and let cool.
  • 6. Preheat the oven to 350 degrees F. Grease two cookie sheet pans with olive oil or vegetable oil.
  • 7. On a lightly floured work surface, with a rolling pin roll out a ball of dough into a large circle (the size of a large pizza) and about 1/5 inch thick (the thinner the dough is spread the better). Take one tablespoon of oil and spread all over the flattened dough.
  • 8. Now you can start spreading your ingredients just like you are dressing a pizza. First your meat, then your potatoes, your onions, chards or spinach and the olives.
  • 9. Now take the edge of the dough and start rolling it with your hands as if rolling a large cigar (ha! ha!), start from the right hand side and work your way to the left but be a little careful when rolling it because the dough with the filling becomes a little thin and will tend to tear. Once you have finished rolling it, cut the roll every 2 to 2-1/2 inches long all the way across. Take each piece in your hand and twist both end into a ball and place in the greased pan about 1-1/2” apart.
  • 10. Bake the impenulati or the miscateddri (Sicilian-slang) until golden, approx. 30 minutes. Serve hot or warm. If you make a large quantity you can also freeze them. Enjoy. Courtesy my Mom.
  • url:
  • http://www.italiancook.ca/my-siclian-recipes.htm#menu3

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