NEAPOLITAN CALZONE WITH RICOTTA AND SALAMI, typical recipe, fried or baked rustic dish with leavened dough, super soft pizza dough filling.
The Neapolitan calzone with ricotta and salami is the typical street food you find in the alleys of Naples, the “Forcella” neighborhood and the Montesanto area is full of street vendors and others selling these delicacies.
In my opinion, Naples has the best finger food in the world, besides the Neapolitan calzone you can enjoy fried pizza, folded pizza, panzerotti, pasta fritters, fried anchovies, various zeppoline, each one more delicious than the last.
It’s impossible not to gain 22 lbs but hopefully walking around the city you might be able to burn some calories 😀 between sweets and fried food, Naples is the “cradle” of food.
And today I decided to make calzones that were eaten as a snack, dinner includes homemade saltimbocca with cheesesteak, ham, friarielli, and provola, something light but everyone loves it.
Follow me in the kitchen today we’re making Neapolitan calzone with ricotta and salami strictly fried!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 0.18 oz fresh yeast
- 1 tsp salt
- 0.26 cup tomato purée
- 1.8 oz Neapolitan salami
- 2.1 oz ricotta
Steps
You can reduce the yeast and extend the rising times.
Prepare the pizza dough, dissolve the yeast in the water and place it in a bowl, add the flour gradually, mix until fully incorporated, add the salt and start kneading.
Make a fold, meaning shape a rectangle without using a rolling pin, bring the short side to the center and cover with the other short side, close into a ball and let rest for an hour.
Then take the dough and repeat the fold, place it in a bowl, cover with plastic wrap and let it rise until doubled, about 4 hours.
After the time has passed, take the dough and divide it into 6 or more pieces and roll them out forming small pizzas.
Fill half with a tablespoon of ricotta, tomato purée, and salami, close in half and seal edges.
Fry in hot oil turning them, then drain on kitchen paper and serve immediately.
Bon appétit
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If you prefer halve the yeast and double the resting time.
