The recipes

Calzoncino stuffed with rocket pesto and cream of Grana Padano PDO

Emilia Romagna

The recipe

Ingredients (for 4 people):

Water: 0.5 lt
All-purpose flour (Italian “type 0”): 800 g
Salt: 22 g
Brewer's yeast: 5 g
Rocket pesto: 30 g
Cream of Grana Padano PDO matured 12 months: 50 g
Dried, powdered Gaeta olives

To prepare the dough pour the water into a basin, gradually stir in the flour while dissolving the salt in the water, halfway through the process add the brewer's yeast, continue to mix for 15-20 minutes until the dough seems fairly firm. Once ready, let the dough rest for 4 hours covered by a cloth, then form into rolls of between 100 g to 200 g each according to personal habits and tastes, then allow these to rest for another 2 hours.

Stretch the dough, spread the cream of Grana Padano PDO in the middle of each circle of dough and add 1½ tablespoons of rocket pesto, close the dough circles into half-moons and squeeze the ends well to seal them.

Fry the calzoncini in hot vegetable oil and, when ready, cut them in half and sprinkle the insides with dried, powdered olives.

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