Pairs well with Fried Battilochio
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Fried Battilochio
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A delicious Neapolitan fried calzone filled with ricotta, smoked provola cheese, and cherry tomatoes.
00:30:00 total
Serves 4
medium
Flatbread / Pizza Course
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Ingredients
- flour - 1 kg (type 0-00)
- fresh yeast - 1-3 g (crumbled)
- water - 700 g (slowly added)
- salt - 25 g (to taste)
- buffalo ricotta - 500 g (diluted with a little milk)
- basil pesto - 100 g (for flavoring)
- smoked provola cheese - 400 g (cut into cubes)
- red cherry tomato sauce - 500 g (for filling)
- black pepper - watch the video to see (to taste)
- oil - watch the video to see (for frying)
- olive oil - 50 g (for frying)
Instructions
- Prepare the Dough: In a bowl, combine flour, crumbled yeast, water, and salt. Mix evenly for about 20 minutes.
- Rest the Dough: Let the dough rest for 15 to 40 minutes on the work table.
- Shape the Loaves: Divide the dough into loaves of about 230g each and allow them to rise until doubled in size.
- Roll Out the Dough: Roll out each loaf carefully, ensuring the center remains thicker than the edges.
- Add Fillings: Fill with buffalo ricotta mixed with pesto, diced smoked provola, cherry tomato sauce, and black pepper.
- Fry the Calzone: Heat oil to 180 degrees Celsius and fry the calzones until golden brown.
- Serve: Once cooked, serve hot and enjoy!
