Grandma said:

Among the typical food specialties of our traditional cuisine we can certainly find the Apulian calzone.
In the city of Molfetta, however, it is prepared following a recipe handed down by Molfetta’s housewives since the 1600s, combining sea and land ingredients.
The Molfetta style stuffed calzone involves the use of fish together with onion and olives, which give the palate a simple and genuine flavour.
It is a dish traditionally eaten in the period of Lent and Easter, when Christian custom prohibits meat consumption. For Grandma Lucrezia it must be there on the table when celebrating these festive occasions.
It takes some time to be prepared, but the result is tasty.

For the dough:

• 1kg 00 flour
• 30gr brewer’s yeast
• 2 tbsp extra virgin olive oil
• 1 tbsp fine ground salt
• warm water to taste

For the stuffing:

• 500gr. cod fillets
• 500gr. sponsali, Apulian word to define a kind of long and sweet onions
• 500gr. small cauliflower
• 200gr cherry tomatoes
• green olives to taste
• extra virgin olive oil. to taste

Step 1

Prepare the dough by pouring the flour on the work surface, together with the salt and crumbled yeast. Add the warm water and knead using your hands until a smooth and soft dough is obtained. Make it rise for one hour and a half in a large, covered bowl placed in a warm place.

Step 2

Meanwhile, boil the onion (a process that will make the calzone more digestible avoiding any digestion problems – also according to Grandma Lucrezia, so trust her), then simmer it together with the cherry tomatoes in an oil greased pan. Cook until the tomato juice and water released by the onion are completely absorbed.

Step 3

Brown the cauliflower florets and parsley cut into small pieces.Boil the cod in a saucepan and then remove the bones. Fry them in a pan full of oil, after having breaded them with flour.