Making Christmas Eve calzone is pretty simple. Here is the Apulian recipe with cod, escarole and cauliflower.
There is no better time of year to unleash the old Christmas party traditions . Each region and often each province has its own customs and that of preparing the Christmas Eve calzone is typically Apulian. Puglia knows about delicious recipes but we guarantee you that this is truly incredible, despite its simplicity.
There are different ways to stuff the typical Christmas Eve calzone but the most common involves the use of cauliflower, escarole and cod . It should be eaten for lunch, simply accompanied with seared turnip greens and seasoned with oil. After all we are in Southern Italy and the real party is the Christmas Eve dinner!
How to make the Christmas Eve calzone recipe
- First, sauté the finely chopped onions in a pan with a drizzle of oil. Once ready, transfer them to a bowl.
- Cut the raw cauliflower florets into very thin slices, chop the boiled cod with your hands, chop the boiled endive with a knife and cut the olives into rounds. Add everything to the onions, season with a pinch of salt and mix well.
- Prepare the dough by mixing the flour with the wine and oil and adding a pinch of salt. Then divide it into two parts and without waiting for it to rest, roll it out to form a sheet of about 30 cm in diameter.
- Brush it with oil and spread the filling, then close with the other sheet, sealing the edges well.
- Cook at 190 ° C for 30 minutes and let it cool before serving.
To prepare the Christmas Eve calzone with the Thermomix, combine the flour, wine and oil in the jug and knead for 2 min. speed Ear. Then continue as per the recipe.
If you are looking for more easy recipes for Christmas, check out our Christmas appetizers – they are all simple and delicious!
The Christmas Eve calzone can be kept in the refrigerator for a couple of days. However, we recommend that you consume it at room temperature.
Riproduzione riservata © - WT
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