Sweet and sour calzone with onions, ricotta forte, olives and raisins

Preparazione

For the filling: clean the onions, slice them into rings and wash them under running water. In a high-bottomed saucepan, cook the onions, the chopped tomatoes with extra virgin olive oil and a pinch of salt. Cook over low heat for 30 minutes without a lid. After cooking, add the pitted olives, the ricotta forte and mix everything. Transfer the filling to a large bowl to facilitate cooling.

For the dough: place the flour on a board, make a hole in the center and place a teaspoon of salt, pour about 200g of extra virgin olive oil in the center and start kneading with your fingertips. When the oil is completely absorbed, add a little warm water at a time, gradually incorporating the flour. Work the dough gently until obtaining a compact and elastic mass. Form a sphere and engrave a cross on the surface. Let it rest for a few minutes covered with a cloth. Then roll out the dough forming two dough discs. Grease a pan with oil. Place the first sheet so that it covers the bottom of the pan. Distribute the filling evenly and level it with a spatula, and make a raisins rain on the surface. Close the calzone with the second sheet. Tighten well the edges cutting the pastry leftover and making a hole in the center of the second layer of puff pastry. Prick the surface of the calzone with a fork. In this way, during cooking in the oven, the water from the onions evaporates, without moistening the dough. Brush with extra virgin olive oil. Bake at 200°C for about 40 minutes, the calzone should be just golden and crunchy. Serve cold or warm.