Prodotti caseari vaccini e caprini dal 2001

Caseificio Artigiana

White rush calzone (ladies)

Recipe Typology

Second Course


1 Hour



White rush calzone (ladies)


  • 500gr of flour
  • 150gr of Extra virgin olive oil
  • 1 scant teaspoon of salt
  • A pinch of sugar
  • 500gr of Artigiana ricotta fresca
  • 150gr of Artigiana giunco bianco
  • 750gr of onion
  • 5 eggs
  • Salt
  • A handful of fresh tomatoes

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Sift the flour on the work surface and with the help of one hand, mix it with the salt and the oil. With the other hand, gradually add enough warm water to give the pasta the right consistency. Then work the dough vigorously until it is smooth and elastic. Form it into a ball and let it rest in a bowl. In the meantime, clean the onions, chop them roughly and put them to stew with a teaspoon of salt in a pan of water over low heat. After cooking, drain them well for at least half an hour so that all the cooking water is lost. The onions must be dry, in order to not moisten the calzone dough while cooking in the oven. The same precaution must be taken for ricotta and giunco. You have to buy them the day before, so that they rest in the fuscella baskets eliminating the watery part. They must be creamy but with a compact consistency. While the dough rests, we proceed with the preparation of the filling. In a bowl, mix the eggs and the boiled onions with the ricotta, mix evenly; Take the dough again, divide it into two parts, and roll out the first piece with the help of a rolling pin, into a round sheet about 4-5 mm thin . Brush a low sides pan with an oil and line it with the pastry sheet. Stuff the calzone with the filling, add the diced white giunco and the cherry tomatoes, roll out the remaining dough and cover the calzone with it. Close the calzone and seal the edges by pressing with a fork. Brush the entire surface with an oil and bake in a preheated oven at 180° for 30-40 minutes.

Enjoy your meal!


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