Hi friends of ItaliaSquisita, I'm Davide Civitiello
and we're in Naples. Today we're making a recipe that is very traditional: ripieno.
In its various versions - calzone, round, shaped as the Vesuvius. We'll have a lot of fun together...
Are you ready? For our dough, we'll need these ingredients:
water, salt, yeast, flour, oil and sugar. Let's add half of the flour bag on the right side of the madia, about
400 gr, 500 gr water on the other side. Let's add sugar and salt, absorbers of water
that need to be dissolved in water. Let's dissolve sugar and salt inside
the flour. Let's add our yeast, dehydrated, on the flour.
In this case, we added around 7 grams. Let's start letting everything absorb
slowly. I'm already starting adding oil. Let's incorporate
the ingredients uniformly. Let's slowly go on pouring the remaining flour until it's enough.
We can go on kneading our dough on the counter, so I'm working it with both hands. We'll start working on the gluten,
we can feel it. I am working it at 60-62%. When we notice the dough is elastic, soft and
well-hydrated, we're basically ready to let it stand. The dough is ready, well oxygenated. We're letting it
stand in a mass for 16 hours, then we'll make the pats. Cutting the dough, lots of you at home can get scared
when I use the technical term, but it's just about cutting a stretched dough. Let's cut the dough. Once it's cut, either we're rolling it
around from the top like in this case, making it round,
or directly rounding it on the hand. We'll obtain another pat, it's really simple. With the
recipe I gave you, with half a liter of water, you'll obtain 5 pats, in this case
an extra one for children, as well. Let's start from the classic filling, also called calzone.
The ingredients we're using are: ricotta, fiordilatte, peeled tomato, Napoli type salami, Pecorino
cheese, grated pepper and fresh basil. Let's slightly dissolve ricotta. In this case, we don't even need
more liquid as it's already soft. If you're using a slightly drier one, you can
add some milk so that it becomes very soft and silky, so you can
spread it in your calzone. A classic fiordilatte: we'll cut it in stripes first. We can use it in this way
for a pizza, but I suggest you cut it in cubes for calzone in this case, so that inside
the filling, all the moisture evaporates and we'll obtain
a very stretchy and soft mozzarella. Napoli type salami. Let's take the natural casing out. We'll cut the salami very thinly, first in slices, then in stripes. Just as with the dairy, we'll cut it in cubes We're using peeled tomato for our calzone and we'll crush it in the classic Neapolitan way, by hand,
or with a vegetable mill. For every 100 gr of peeled tomatoes, we'll add 1 gr of fine salt Let's dissolve it well. After 24 hours, our dough
is ready to be spread by hand. Unlike the previous videos,
we'll do something different as for a good Neapolitan calzone, well-filled,
we need a thin border and a center that is slightly thicker. Let's see
how. Let's spread it on the border. As you can see,
I'm almost not touching it in the center as I'm spreading the border, not the center. Firstly
we're adding all the filling in the center, so we need a slightly thicker quantity of dough so
it doesn't soak and break while cooking, and a thinner border,
as when we're closing it, we're sticking two borders and we need
the dough to cook without turning into soft bread. For a classic pizza, we'd start from the tomato,
but in the filling we're adding the ingredients completely backwards, starting from ricotta. Let's add ricotta and spread it on one half. We're adding
salami first in this case, fiordilatte cut into cubes before,
ground black pepper grains, some chopped basil, or cut by hand if you
like. A drizzle of extra virgin olive oil. Let's close our calzone. Let's flip it and close it
evenly, border on border. Another trick is doing this,
so that all of the ingredients spread uniformly, then lift the belly,
like this. We're starting to get the belly, the famous belly filling. Another thing to do is to make
some holes on top of the filling, so it doesn't puff and all the
tomato and mozzarella pour out. Let's add our tomato. We're not adding much as the more
we add, the less our filling cooks. We'll add just a bit on the whole surface. Let's add some more basil leaf, that we can also add
out of the oven, hypothetically. Some more cut fiordilatte, not too much. We can use grated Pecorino,
or we can grate it with a grater on top. We just have to put
our calzone in our home oven. Let's go! Here is a home oven
at the maximum temperature and a refractory stone left inside 20 minutes
before, so it's really hot and it helps us cooking. Normally, a filled homemade
product cooks in 6 to 7 minutes. After 7 minutes, our calzone
is ready to be taken out of the oven. It's not too dry, as you can see
the tomato stayed whole, but it's dry. The long cooking time always makes
the filling dry, so right after it's out of the oven, I'm adding a drizzle of olive oil. Some basil. Here's my Neapolitan calzone, ready
to enjoy! Let's see how to make the other ripienos. The second type is half pizza, half ripieno.
For this pizza, we're using rapini, sausages, smoked provola, the ricotta
we prepared before and pecorino. Let's make a mix of ricotta
and chopped rapini straight away. Rapini is Neapolitan broccoli,
so it comes from that family. Let's take the casing out of the sausage. Let's cut our smoked provola
in cubes, again. This filling is quite peculiar, as it's half pizza and
half ripieno, as I mentioned before. To make the part with a border,
let's start from the center towards the border, just as for a classic pizza. Let's turn our pat around and create the ripieno
side, so we're spreading it on the border. Let's start from the filled side.
We made this mix with ricotta and rapini before.
Let's add it in the ripieno side. Let's add some smoked provola, some pecorino inside, and let's close
the first ripieno side. Once we close our ripieno, we'll have a nice border
on the other side, and we're ready for the topping of the ripieno, in the classic way, with sausage and rapini, so... Rapini, the Neapolitan broccoli,
let's add smoked provola, we're adding the sausage without
casing on top as it has to cook for 6-7 minutes inside an oven. We're adding
it raw, so it cooks without drying. Finally,
some tasty grated Pecorino. Just as before, we're ready to put
the second ripieno inside the oven. If it's difficult to move it from the counter
to the peel, you can spread it on the peel itself. The second ripieno will cook for 6-7 minutes
at the highest temperature on a refractory stone. Let's take our pizza out of the oven. Let's add a drizzle of oil. It's a nice brown ripieno, crispy and ready to enjoy! And here's the third and last homemade ripieno.
For the filling, we need ricotta, mozzarella, pork greaves, pecorino, black pepper and tomato.
We'll cut the greaves into cubes, as well. For this kind of ripieno,
we'll need a whole pat, 250 gr on the bottom and another 130 gr one
on top, so it's a really nice ripieno. As for the first type of
ripieno, we'll start from the border with a thick center, thicker, so it keeps all the ingredients
inside. Let's add the first ingredient: ricotta, greaves, mozzarella fiordilatte is commonly used, but
you can add whatever you like, even smoked provola. Let's add some chopped basil inside. A drizzle of oil to help
in the cooking of the filling. Let's now spread it lightly, don't do it as usual.
Just as I am doing, without touching it too much. I'm spreading it with my hands,
covering the whole ripieno. At this point, we're sticking
the borders with two hands. Let's make sure it's closed all over the sides.
Just as with the first kind of ripieno, tomato is added in a very small quantity. Just a bit, but it's important to spread it
on the whole pizza so it doesn't burn. Let's grate Pecorino,
a light drizzle of oil and we're ready to put our ripieno
inside the home oven. As usual, oven at the maximum temperature with refractory stone put inside the oven
20 minutes before, cooking it for 6-7 minutes. And this is like a football show, guys! Our ripieno is out of the oven,
we can add some more nice pecorino, another drizzle of oil and here it is,
our ripieno is ready to be enjoy! I showed you how to make 3 different
types of ripieno, all of them packed with filling and taste! Greetings and a big hug
from Davide Civitiello! See you in the next video!
