ALSO FOR VEGETERIANS
Belonging to the gastronomic tradition of Marche in the hinterland, Serra San Quirico tipical Calcioni are less known also in Marche region, with the exception of the territory of Ascoli Piceno and near Serra San Quirico, near Ancona.
They're called "piconi", near Ascoli Piceno or "calcioni",at Serra San Quirico: the result does not change. Thery're small bundles that reminds the shape of a volcano, with a unique and inimitable smell and flavor, due to the aggressive and spicy notes of the pecorino cheese and the sweet notes of lemon zest. It's hard to classify this little wonder in "sweet" or "salty" categories, because in fact it is both.
Our advice is to leave aside any patterns and preconceptions and let go of the senses..
- half a pound of seasoned pecorino
- 400 gr of Parmesan cheese
- 200 grams of borghetto
- 10/11 whole eggs (1 for each cheese)
- 400gr of sugar
- 4 lemons (to add to try the typical sweet taste of those of Serra San Quirico)
Ingredients for the leaf:
- 1 pound of flour
- 6 eggs
- half a glass of white wine
- half a glass of seed oil
For filling, in a bowl, mix the various ingredients - the cheeses are grated - with the eggs and leave the half-hour in the fridge to rest the dough.
You can prepare the leaf by placing the fountain flour (with a hole in the center) on a wooden planter and putting in the "fountain" the eggs, the oil and the wine. It is kneaded to obtain a massive but soft mass that needs to be rested also with a fringe wrap in the film.
Then, pull the sheet with the machine up to a thickness of about 1 mm (penultimate click), stretch it and put some filling balls (depending on how big you want your calcination) in the center; folds the leaf in half, and crushes it with your fingers around the ball so that it becomes adherent to the filling. Finally, cut it with a toothed wheel with a ravioli shape. Do not leave a lot of board between the filling and the cutting of the leaf.
Once you have made your sweets / salads, brush them with egg yolk and scissors, make a cross cut on the top so that in the baking make it easier to pour the stuffing, place them directly in the oven (on the pans where you put the baking paper) at 160/170 ° for about 20 minutes: look at the baking, they must become golden and the filling must start out from the leaf.
Let them cool before consuming them.