Calcioni with cheese (Caciù)

PROCEDURE

For the pastry

Put the flour in a rather large bowl, add the eggs and olive oil and mix vigorously until you get a smooth and homogeneous dough that you will let rest for about half an hour covered with plastic wrap.

Then divide the dough into four equal masses to make it easier to work. Take one mass at a time and, with the help of a rolling pin, roll it out until you get a thin sheet (not too much because it will then be filled).

For the stuffing

In a bowl, collect the 500 g of grated mixed cheese and add the 4 lightly beaten eggs. Then add the sugar and the grated rind of the lemon, which will serve to lighten the strong flavors of cheese and egg, and mix everything vigorously. NB: you can decide to use only one type of cheese or more. If you want to give more flavor to your recipe we recommend Parmigiano Reggiano together with Pecorino Romano. Alternatively cow caciotta instead of pecorino for a more delicate flavor.

Formation of the Caciù

Take one of the sheets that you have rolled out and, with the help of a teaspoon, place the filling one finger from the edge of the sheet along its entire length and at a distance of about two fingers between one filling and the other. Fold the two sides of the pastry to form ravioli. Close them tightly by pressing with your fingers, so that the cheese filling does not come out during cooking and cut the pastry into a ravioli shape (half-moon or rectangular) using a pastry wheel. Repeat the same procedure for all the sheets you have rolled out.

Once you have obtained the ravioli, make a cross cut with a scissor on their surface to release the steam that will form inside during cooking. Brush the surface of the Caciù with lightly beaten egg yolk, in order to give them an extra touch of color. Then bake at 180 ° C in a ventilated oven for about 20/25 minutes.

Our calcioni are ready to be enjoyed on their own or accompanied by a good cold cut!