Calzone di ragusa - savory roll ragusa-style
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Calzone di ragusa - savory roll ragusa-style
  Calzone    Savory    Sicilian    Rolls  
Last updated 6/12/2012 1:11:58 AM. Recipe ID 39722. Report a problem with this recipe.
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      Title: Calzone di ragusa - savory roll ragusa-style
 Categories: Sicilian, Cookery
      Yield: 1 Servings
 
      2 lb Leavened Dough
      2 lb Lamb; boned, chopped
      3 sm Onions; chopped
      1 tb Tomato concentrate
    1/2 c  Red Wine
      1    Egg Yolk
           Salt
           Pepper
           Olive oil
 
  First brown the chopped onion in oil in a pan, then add the pieces of
  lamb. Pour on the wine and let it evaporate. Add the tomato
  concentrate dissolved in hot water, season with salt and pepper and
  leave to cook for about 20 minutes. Oil a baking tin or dish and line
  with half of the leavened dough. Pour the stew over and cover with
  the other half of the dough, pressing the edges together with your
  water-moistened fingers. Prick the pie all over with a fork and brush
  with the beaten egg yolk. Bake in a hot oven for 20-30 minutes.
  
  Variation: the dish is prepared on Christmas Eve in Caltanisetta, but
  there the dough is stuffed with fillets of fried salt cod in a tomato
  and onion sauce. In Messina, on the other hand, the dish is still
  made on Christmas Eve, but the filling is made of fried pork sausage,
  slices of fresh pecorino cheese, spring onions and black olives.
  
  Recipe 




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Recipe ID 39722 (Apr 03, 2005)

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