"Buccatedda"or "Pastizzu ri Cavolfiori" is one of the most famous Calzone's recipes , typical from Southeastern Sicily. Believe me, Calzone with broccoli is a juicy, healthy and incredible experience for your taste buds! Actually, we cannot explain why people love so much this recipe. You have to experience by yourself.
Ingredients for 2 Calzoni:
Flour 1 lb | 500gr
Sea Salt 2 teaspoons
Fresh Yeast 1/2 oz | 15 gr or Leavened Baking Pizzaiolo Yeast
Extra Virgin Olive Oil 1 tablespoon
Warm Water 1 cup (but it depends on flour and humidity from 1 to 2 cups)
Take a journey to our SHOP if you are looking for the BEST INGREDIENTS from ITALY to make this recipe.
To Make Dough: Create a mountain with flour, we call it "fontana" that means fountain. With your hand make a hole. Crumble the yeast inside the hole. Dissolve sea salt in warm water and start adding water until the hole is full. Then knead the dough and repeat until the flour is absorbed and the dough is elastic. Add flour on the surface to avoid that the dough sticks to it. Knead the dough with your hands. Feel it! (look at the video to see the right movement).
time to RAISE. Lay dough in a bowl, cover and let rise until it doubles in size (at least 1 hour) But as longer it raises the better, you can make it also the evening before and let it rest all the night.
Make The Filling: Cut Broccoli. Stir Broccoli with olive oil, sea salt and black olives until is cooked and dry.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of broccoli filling and fold over. With your hands secure edges by crimping a decorative edge. In Sicily, we call it "rieficu" (look at the video to see how we do that). Place Calzoni in an olive oil greased sheet. Brush the top of each calzone with olive oil (you can use your hands) then use a fork to prick small holes all over the surface.
Cook in the oven for 10 to 20 minutes or until Calzone is slightly brown!
Enjoy and share with someone you love!
LOVELY POPULAR ITALIAN HABITS
Italians really love Seasonal eating. It is a huge and important part of Italian food culture for many reasons. First of all, it is a matter of Flavor. Produce that have been allowed to fully ripen in the sun has the optimal flavor – crispy, fragrant, juicy and colorful. This is why Italian food in Italy tastes better than Italian food in other Countries!
However, Nutrients is the main reason because Seasonal Eating is so important for Italians. Plants ripe, fully and natural developed get the most from the sun and soil, which means they have higher levels of antioxidants, vitamins and minerals. Furthermore, they grow without too much added human assistance and without pesticides and genetically modification.
These are the main reasons why "Mercato" (Farmer Market) are largely diffused in Italy for daily shopping of fruits, vegetables, meat, fish and cheese. This has helped the local producers to offer high-quality products and keep alive the economy of small communities. One of the most famous Italian Mercato, well known all over the world, is located in Palermo ( Sicily ) and It is called Ballarò.
Credits: https://www.flickr.com/photos/eliobuscemi | BALLARO' MARKET PALERMO
Eating seasonally forces you to cook fresh food and more often. This allows you to make concious food shopping and be aware of what you actually eat. This is why we believe that cooking is the better way to show your love for yourself and your loved ones.
If you will make one of our recipes tag us on Instagram @usitalianfood & use #likeusrecipe.