Lamb Calzone: Calzone di Ragusa

Name: Lamb Calzone: Calzone di Ragusa
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 egg yolk, beaten, sprinkled with; 710 milliliters all-purpose flour; 1 teaspoon kosher salt; 907 grams boned leg of lamb, cut into 1/2-inch pieces; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 large onion, chopped; 2 Tbsps fresh oregano; 118 milliliters red wine; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps tomato paste; 177 milliliters warm water; 1 package yeast

Lamb Calzone: Calzone di Ragusa might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 744 calories, 41g of protein, and 26g of fat. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Head to the store and pick up egg yolk, onion, sea salt and pepper, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

In a 10 to 12-inch saucepan, heat the olive oil until hot but not smoking.

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Olive Oil

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Sauce Pan

Add the pieces of lamb and brown all over.

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Lamb

Add the onions and cook until they begin to soften, about 5 minutes.

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Onion

Add the wine and let it evaporate. Dissolve the tomato paste in 1/2 cup warm water.

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Tomato Paste

Water

Wine

Add the dissolved tomato paste to the pan. Season, to taste, with salt and pepper. Lower the heat and let the ingredients simmer for 20 minutes.

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Salt And Pepper

Tomato Paste

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Frying Pan

Preheat the oven to 400 degrees F.

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Oven

Meanwhile, cut the dough in 1/

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Dough

Using a lightly floured rolling pin, roll out into 2 rounds about 12-inches in diameter. Coat the paddle with the sea salt.

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Sea Salt

Roll

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Rolling Pin

Place 1 dough round on the paddle spread with coarse sea salt.

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Coarse Sea Salt

Spread

Dough

Once the stew is done simmering, spoon 1/2 the stew over the dough that is already on the paddle. Fold dough over, using your fingers to crimp and seal the edges shut. Prick the pie all over with a fork and, using a pastry brush, brush with the beaten egg yolk. Repeat with remaining dough and stew.

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Egg Yolk

Dough

Stew

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Pastry Brush

Bake until golden brown, about 20 to 25 minutes.

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Oven

Combine the water, and yeast in a large bowl and stir until dissolved.

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Water

Yeast

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Bowl

Add the salt and the olive oil and mix thoroughly.

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Olive Oil

Salt

Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.

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All Purpose Flour

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Wooden Spoon

Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

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All Purpose Flour

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough.

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Dough

Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

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Dough

Equipment you will use

Bowl

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.

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Dough