For the filling
5 fresh pork linings (500g), torn apart with a fork
3 soup spoons of oil
1 small onion (50g) finely chopped
4 cloves of garlic finely chopped
1/4 cup of water (60ml)
6 eggs
Butter (for greasing)
Wheat flour (for dusting)
1 recipe for basic dough (see page 35)
1 cup of grated mozzarella cheese (100g)
2 lightly beaten egg yolks (for brushing)
For the filling
5 fresh pork linings (500g), torn apart with a fork
3 soup spoons of oil
1 small onion (50g) finely chopped
4 cloves of garlic finely chopped
1/4 cup of water (60ml)
6 eggs
Butter (for greasing)
Wheat flour (for dusting)
1 recipe for basic dough (see page 35)
1 cup of grated mozzarella cheese (100g)
2 lightly beaten egg yolks (for brushing)
Prepare the filling: in a medium pan, over medium heat, fry the pork lining in oil, stirring occasionally with a wooden spoon, until lightly golden (about 5 minutes)
Add the onion and garlic, stir and cook until the onion is soft (about 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
Heat the oven to 250°C (very hot)
Grease a large baking dish with butter and dust with wheat flour. Reserve
Dust a flat surface with flour
Divide the dough into four portions
With a rolling pin, open each portion of dough to obtain a circle with a diameter of 20cm
Distribute the filling among the dough circles and cover with cheese
Brush the edge of the dough with a part of the lightly beaten egg yolk
Fold the dough over the filling, uniting the edges
Press them with a fork's teeth
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
412 calories per serving
