Name: Calzone con Salsa al Pomodoro (Calzone with Tomato Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: semolina, for dusting; extra virgin olive oil, for greasing and drizzling; 1 quantity pizza dough; 30 ml/2 tbsp fresh ricotta cheese; sea salt and ground black pepper; 30 ml/2 tbsp extra virgin olive oil; 2 garlic cloves, finely chopped; 400 g/14 oz can chopped tomatoes; 30 ml/2 tbsp chopped fresh flat leaf parsley; 2 sun-dried tomatoes in olive oil, drained and chopped; 15 ml/1 tbsp chopped fresh flat leaf parsley; 3 slices salami, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The word calzone means ‘stocking’ or ‘trouser’ in Italian (with the plural calzoni translating as ‘trousers’), as the folded pastry is supposed to look like a folded pair of pantaloons! Here the calzoni are filled with tomato, ricotta cheese and salami, but you can vary the filling according to your personal taste or the season - try experimenting with whatever ingredients you happen to have in your refrigerator. This recipe is from the bustling city of Naples and is now a worldwide classic