Rita’s calcione are delicious! They’re easy to make, and the lemon zestiness brightens up a dull day. Here is Rita’s recipe:
For the filling: 500g of grated pecorino and 100g of parmigiano cheese, 200g castor sugar, 3 egg whites, lemon extract, lemon zest half a lemon
For the dough: 3 egg yolks plus 6 eggs, 500g 0/plain flour, 80g sugar, 50g unsalted butter. lemon zest and extract. Bake for 20 minutes at 200C.
84-year-old Rita lives in Traya a beautiful Hilltop town in central marqu calonia baked ravioli filled with sweetened cheese and they are special to this Village I had never heard of them and I live close by so I drove over to meet Rita and took her shopping for the ingredients Rita’s daughter-in-law runs
The local elementari or food shop okay we’re off to make some caloni CI see okay this is 500 gr of Greater peino and 100 gram of pin for Rita weighs out 200 g of sugar and adds it to the cheese she’s written out the recipe so she doesn’t forget anything in the
Excitement of being filmed Rita shakes a few drops of lemon extract into the cheese and then grates in some lemon zest there is no lemon juice in this recipe because she doesn’t want the acidity she separates three eggs the yolks will be used in the dough she
Mixes in the whites before giving it a good mix with her hands with the filling made Rita starts the dough she measures out 80 grams of sugar and using her experienced eye she pours z00 flour onto the countertop this should be around 500 G and I’m sure it
Is she makes her well in the flour and pours in the sugar she adds more lemon zest and lemon essence Rita then Forks in 50 g of softened unsalted butter she adds six eggs plus the three yolk she set aside from the filling mixture she folds in the flow and Kneads the dough
Well doing this she pulls it into pieces and RADS it this is something she learned when she was a young woman working in a bakery she says it ensures all the dough is needed properly she divides the dough in two and covers the bigger portion to stop it from drying
Out Rita uses her pasta machine to roll out the dough to setting number three using a pastry roller she marks an X in the dough this will be the top of the poni she puts a walnut sized lump of the filling onto the X and then pulls
The pasta over it she CS her hands and Pats down the dough around the filling to exclude the air she then uses a key to seal the edge she says this is how it was done in the past and she has always done it this way
She places the Calon on a baking tray lined with baking paper Rita puts them into a preheated fan oven and Cooks them for 20 minutes at 200° C the sweet cheese filling starts to Bubble through the cross in a lava-like fashion it smells delicious Scot these Savory and sweet gravioli
Were traditionally served as a dessert but nowadays folks also enjoy them as an antipasto and it’s my turn to be the taste tester quo okay I’m going to take this one oh and it’s really really really hot it’s It’s so kind of like an initial hit of salt and then lemon and then mild cheese and it’s absolutely delicious they’re often eaten as um anti pasty These Days Gra I’m G to eat it very Sita hit subscribe for regular helpings of pasta Granny’s and come back next
Week when we’re in Pon with Melena who is making an interesting t aine dish with a rabbit liver sauce
29 Comments
This is wonderful! My grandmother is from Marche and made these – BUT with her accent I could NEVER spell calcione to find a recipe”… my Dad tried to recreate them from his “taste memory” (he passed away 6 years ago and NOW I will be able to make them! How amazing you found a pasta grannie who knows them…THANK YOU!
I love this channel. These grannies are so highly skilled they are treasures.
Wonderful receipe
I would absolutely devour these lemon calcione! They looked fabulous with the melted cheese oozing out the top….yummy! And Rita made preparing them look fun with her lovely laugh and beautiful smile! TFS, Sharon 🤗♥️🍋🌞
mmmmmmmmmmmmm
TREIA cittadina poco lontana da me. I calcioni li ho mangiati parecchi anni fa ma non mi sono mai cimentata a farli. Grazie alla signora Rita che ha condiviso la ricetta.
4:56 Who would have thought that a key could also be used for such things ? 😊
This is the first channel I ever subscribed to on YouTube and I'm still in love. Fantastic stuff.
My Zia's mother used to bake bread for the Feast of St Joseph and marked the bread with a key because its a sysmbol of the Saint
what a unique and delicious sounding ravioli!
Oh, I long to be there and help prepare these beauties!! They must be so delicious! There are not enough words to express my appreciation. So, again, I can only say Vicky, thank you so very much. I NEVER tire of watching you and our Pasta Grannies. God bless you, all. Sending prayers and love! 🙏❤
What a delicious recipe! These specialities are what your wonderful work is bringing out in the world. These special recipes will never be forgotten and will be enjoyed by so many. Thank you for sharing your adventures with us!
That looks so delicious. Just as a minor remark, it would be helpful to provide an additional map of the whole country with the pinned location of the town the nonnas are from. I am not that into Italian regions.
Fascinating, I expected a cream cheese, but no, melted cheese and sugar…I rarely drink alcohol and may be talking rubbish, but these feel like they'd pair better with a dry white wine or something than tea or the usual dessert accompaniments. What clever things!
What a gorgeous, festive ravioli!!! As was Rita (gorgeous, not a ravioli!!!!)As always, many thanks, Vicky!!!
They remind me of Greek Kalitsounia
Never heard of lemon extract before i know of orange flower water
So the "salty" flavor is strictly from the cheese?
The look delicious! I wish that cheese wasn't so expensive in the US. Of course, it looks like it makes several dozen of them.
She seems so fun!
Amazing recipe. Belissimo. Good morning.!!!!!! Have a wonderful weekend.!!!!!!!🥧🥧🥧🥧🥧🥧❤❤❤❤❤
Oh wow. I need to try this.
Just lovely! I want to be so competent at her age. Lucky you to be the taste tester! Just a wonderful channel–love these videos.
What a fun lady and a delicious recipe. I'm going to have to make these. Lemon, cheese, butter what's not to like? Yum. Thank you Vicky! I think you have the best job on the planet!❤
This lady is an international treasure! If I lived there, you know whose house I would be at everyday. heheheh
The key of this recipe is a key.
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers
🥰😘🤩
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Grazie signora Rita , i tuoi calcioni sembrano buonissimi e lei è una signora con un bel sorriso , saluti da Porto San Giorgio 👏
4:46 у каждой феи есть свой волшебный ключик ❤