Looking for a recipe for a type of calzone

[MarieVolbeda]

I am looking for the recipes for a type of calzone made by the people of Campania called "canashone" sp???. One was made with carmalized onions, black olives and anchovies, another was made with eggs, parmesan cheese and ham, a third was made with some kind of greens.

We ate these for Easter when we were kids. The recipes are long gone??

Thanks for any help.

Marie

[Squigy]

I am looking for the recipes for a type of calzone made by the people of Campania called "canashone" sp???. One was made with carmalized onions, black olives and anchovies, another was made with eggs, parmesan cheese and ham, a third was made with some kind of greens.

We ate these for Easter when we were kids. The recipes are long gone??

Thanks for any help.

Marie

Perhaps this link could help. It says it's called "Canascione":

http://books.google.com/books?id=DWcTl5 ... er&f=false

That sounds a little like Italian Easter Cake to me.

[JDVfromPhilly]

Here's my Nana's recipe for the egg type, we used to have these every Easter as well, I've met very few Italians who even knew about these! It must've been a regional thing, they were from the Florence area. My grandmother would take the bus to the Philly Italian Market to get the ingredients. She never liked to share recipes, it was always "I can't write it down, I have to show you!" but apparently she *did* write some stuff down, thankfully... so without further ado

Conashones

1 1/2 LB dried soppressata, cut into small chunks
1 lb unsalted Basket Cheese (or as the Italian Market called it "Fresh Cheese", I've also found it called "Farmer's Cheese"), coarsley grated
1/2 Lb Locatelli
9 eggs (add one by one to get consistency)
4 C all purpose flour
4 Tbsp crisco
4 Tbsp fresh ground black pepper
3/4 C cold water

Oven bake temp: 350

Whisk eggs (start with around 5 or 6) and mix with meats & cheeses. Add more whisked eggs to get a moist consistency but not runny

Crust:
Mix flour, crisco, pepper, and add water a small amount at a time until smooth consistency

Roll dough into circle about 12-15" diameter, 1/8" thick
Place filling on one half of dough, fold remaining half over filling, seal edges. You can brush the tops with eggs if you have some left over. We always clipped the edges about 1/2 apart and about 1" deep and folded every other clip back towards the filling.

Lightly oil cookie sheet (one with sides)
Place on cookie sheet, pierce the tops of each a few times to allow juices to escape during cooking.
Bake until crust browns and cool on wire rack.