Pugliese Onion Calzone | Calzone di Cipolla | Caucione

Today, Nick is excited to share with you one of his all-time favourite recipes straight from the heart of Puglia: Calzone di Cipolla, also known in the local dialect as 'Caucione'. This traditional Pugliese calzone is made with homegrown young green onion tops and flavoured with anchovy fillets.
Growing up, Nick watched his mother make this Puglian dish, and it brings back so many wonderful memories. So, grab your aprons and join Nick as he make this delicious Calzone di Cipolla (Onion Calzone).
CALZONE DI CIPOLLA - ONION CALZONE
Makes 1 large onion calzone
Dough Ingredients:
- 500g plain flour or pizza flour
- 10g dried instant yeast
- 5g salt
- 5g sugar
- 330ml cold water
Topping Ingredients:
- 10-12 anchovy fillets
- Young onion tops (you will need a large bunch)
- Olive oil
- Salt and cracked black pepper
Instructions:
1. *Prepare the Dough:*
- In a large bowl, make a well in the flour.
- Add the water, yeast, salt, and sugar into the well.
- Mix and knead the dough for 5-10 minutes until smooth.
- Cover the bowl and set it aside in a warm place to rise for 1.5 hours or until the dough has at least doubled in size.
2. *Prepare the Topping:*
- Pick the young greens of onions (you could try shallots but we have not used) and cut them into 2cm pieces. Wash well and drain.
- In a frying pan, heat some olive oil over medium heat.
- Add 5-6 anchovy fillets and cook for about 30 seconds.
- Add the onion tops or shallots, and season with a touch of salt and cracked black pepper.
- Cook for approximately 10 minutes until softened, then drain any excess liquid.
3. *Assemble the Calzone:*
- Preheat your oven to 230°C.
- Divide the risen dough into two equal sections.
- Roll each section out to fit your well-oiled pizza or oven tray, about 1/2 cm thick.
- Lay one rolled-out dough on the oiled tray and spread the onion mixture evenly over it, leaving an edge to allow for sealing.
- Dot the top with the remaining anchovy fillets.
- Lay the second layer of dough over the top and seal the edges with a fork.
- Drizzle with olive oil and sprinkle with cracked black pepper.
4. *Bake:*
- Bake in the hot oven for approximately 10-12 minutes or until the calzone is golden brown.
- Remove from the oven, cut into squares, and serve hot or cold.
If you loved this recipe, check out Nick's traditional Pugliese pizza: • Traditional Pugliese P...
Buon Appetito!!
Onion Calzone | Calzone con Cipolli | Caucione

[@sampresti3575]

Absolutely Brilliant 🎉

[@lisaPolentas]

one of all time favs!!!! 😋😍

[@MuratEltanOfficial]

Enjoy the Vino at the end gold👌

[@skypink5821]

You make your own wine too!

[@AnnaBuzzelli-sc9zy]

Delicious Nick! I've already made it twice this year. I like the idea of adding anchiovies to the oil before cooking the onions. I'll definitely do this next time.