...over high heat: (Quiches) THE CALZONE

THE CALZONE

QUANTITY: 1 torta salata

INGREDIENTS:

300g (10,5 oz) spaghetti
250g (9 oz) pitted taggiasche olives in oil
200g (7 oz) anchovies (without thorns and rinsed)
4 baked onions
2 onions
2 rolls of puff pastry
q.s. extra virgin olive oil
q.s. salt

PREP TIME: 45'

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

A very special recipe that has been handed down to me by my family, who sees a matched set of tastes pretty strong as those of onions, anchovies and olives. The presence of spaghetti makes this pie very original and unusual.

PREPARATION:

Slice the raw and baked onions (I take ready-made baked onion at the supermarket) and remove the thorns of anchovies and rinse the excess salt (1). Then put in a pan with 5 or 6 tablespoons of oil and sauté the raw onions and dry (2). Meanwhile in another pan put the olives in their oil and anchovies (3), low heat, until the latter not be disbanded.

(1)

(2)

(3)

When the raw onions are golden, add the onions to the oven and leave to go to medium-low heat for a few minutes (4) and then turn it off. In the meantime, put to cook the spaghetti in plenty of salted water

(4)

Then, when the anchovies have dissolved (5), add the onions (6) and stir until the ingredients are not evenly distributed (7).

(5)

(6)

(7)

Then add the cooked spaghetti and mix together (8).
Line a pan suitable for cooking in the oven with baking paper and put the puff pastry and then pour in the spaghetti just seasoned the pot (9).

(8)

(9)

Then cover with the second layer of puff pastry and pierce the surface with a fork to prevent the cake is swollen (10). Place in a preheated oven at 200° C (400° F) for about fifteen minutes, until the pastry is golden and then baked (11).