Apulian Pasties (Calabria)

Appetizers

Ingredients

Once risen bread dough, made with 2 1/2 cups flour - 1 pound

Olive oil

Mild onions - 1 pound

Anchovy fillets - 12

Capers - 2-3 tbsps

Black olives, pitted and chopped - 6-8 large

Put the bred dough on a pastry board and make a deep dent in the center. Add 1/4 cup olive oil and work this into the dough until it is completely absorbed. Knead the dough until it is smooth and elastic again, then roll out into a sheet about 1/2 inch thick Cut into 3 inch squares. Put them aside, covered with a clean damp cloth, until doubled in bulk.

Slice the onions, not too thinly. Heat 5 tbsps olive oil, and saute the onions over a low heat until soft, without letting them brown. Cool.

Oil a large flat baking sheet and arrange the calzoni on it, evenly soaced. Spread each calzone with a little of the onion mixture, add an anchovy fillet, some capers, a few slivers of olive oil and a trickle of olive oil. Fold each square in half to make a rectangle and press the edges firmly with a fork to seal them tightly. Brush the rectangles lightly with olive oil and bake in a very hot oven (450F) for 15 to 20 minutes, or until golden brown. Serve hot.

Serves 6