For the filling
5 fresh pork tongues (500 g), chopped with a fork
3 tablespoons of olive oil
1 small onion (50 g) finely chopped
4 cloves of garlic, minced
1/4 cup of water (60 ml)
6 eggs
Butter (for greasing)
Flour (for dusting)
1 recipe for basic dough (see page 35)
1 cup of grated mozzarella cheese (100 g)
2 egg yolks, lightly beaten (for brushing)
For the filling
5 fresh pork tongues (500 g), chopped with a fork
3 tablespoons of olive oil
1 small onion (50 g) finely chopped
4 cloves of garlic, minced
1/4 cup of water (60 ml)
6 eggs
Butter (for greasing)
Flour (for dusting)
1 recipe for basic dough (see page 35)
1 cup of grated mozzarella cheese (100 g)
2 egg yolks, lightly beaten (for brushing)
Prepare the filling: In a medium pan over medium heat, fry the pork tongue in olive oil, stirring occasionally with a wooden spoon, until slightly golden (about 5 minutes)
Add the onion and garlic, stir well, and cook until the onion is soft (approximately 1 minute)
Reduce the heat, add water, and scrape the bottom of the pan with a wooden spoon
Add the eggs and cook, stirring constantly (about 2 minutes)
Let it cool and reserve
Preheat the oven to 250°C (very hot)
Grease a large baking dish with butter and dust with flour. Reserve
Dust a flat surface with flour
Divide the dough into four portions
Using a rolling pin, open each portion of dough to a circle with a diameter of 20 cm
Distribute the filling among the dough circles and cover with cheese
Brush the edge of the dough with some of the lightly beaten egg yolk
Fold the dough over the filling, joining the edges
Press them together with a fork
Place the calzoni in the baking dish and brush with the remaining egg yolk
Bake in the preheated oven until golden (about 25 minutes)
Serve immediately
Calorie count: 412 per serving
