Minced Lamb and Ricotta Calzones offer a delightful fusion of Mediterranean and Italian flavors, blending the rich, savory essence of seasoned lamb with the creamy smoothness of ricotta cheese, all encased in a golden, crispy crust. This dish is perfect for those who enjoy comfort food with a gourmet touch, offering a mix of texture and taste that embodies both rustic charm and refined culinary craft.
The Origins of Calzones
Calzones originate from Italy, particularly Naples, where they were created as a convenient, portable variation of pizza. The term “calzone” means “trouser” in Italian, referring to its folded-over structure that encapsulates the filling entirely. It was traditionally a street food, enjoyed on the go without the need for utensils. Over time, variations of calzones have spread across the globe, with different cultures adding their unique twists using local ingredients and preferred culinary techniques.
Influence of Mediterranean Cuisine
The addition of minced lamb and the selection of seasonings are heavily influenced by Mediterranean culinary traditions, particularly those found in Greek, Turkish, and Middle Eastern cooking. Lamb is a staple in these regions, appreciated for its rich and slightly gamey flavor. It’s typically paired with aromatic ingredients such as garlic, oregano, and warm spices like cinnamon, all of which are featured in this recipe.
Ricotta cheese, while widely used in Italian cooking, also has its place in Mediterranean cuisine, offering a creamy contrast to the deep, robust flavors of the lamb. The combination of lamb and ricotta brings a perfect balance of richness and freshness, making these calzones hearty yet not overly heavy.
The Art of the Dough and Filling
A successful calzone begins with the dough, which should be slightly chewy yet crisp once baked. The dough in this recipe includes olive oil, which not only provides a subtle Mediterranean note but also contributes to a tender crust. Allowing the dough to rise properly enhances its texture, ensuring a light and airy bite rather than a dense pastry.
The filling is prepared by sautéing onions and garlic until fragrant, then adding the minced lamb and spices to create a depth of flavor. Cinnamon, often found in Mediterranean meat dishes, introduces an unexpected warmth that enhances the dish without overpowering it. Tomato sauce adds acidity and sweetness, binding the ingredients together, while ricotta contributes a creamy, mild contrast to the savory meat.
Perfecting the Bake
Once assembled, the calzones are baked to a golden perfection. Optionally, brushing the surface with an egg wash before baking can enhance their crispiness and provide a slight sheen. Ultimately, letting them cool for a few minutes before serving helps the flavors meld together while ensuring the filling isn’t too hot to enjoy.
These Minced Lamb and Ricotta Calzones bridge two historical culinary traditions, offering a comforting yet sophisticated meal. Whether served for dinner or as a unique snack, they make for a satisfying dish that brings Mediterranean warmth and Italian craftsmanship to the table.
Minced Lamb and Ricotta Calzones
Equipment
Ingredients
Calzone Dough
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting- 1 packet yeast - instant
1 teaspoon salt
1 tablespoon olive oil
¾ cup water - warm, about 37°C/98°F
Filling
½ pound ground lamb (minced lamb) - freshly ground preferred- 1 tablespoon olive oil
1 cup ricotta cheese - preferably whole milk
1 medium onion - finely chopped
2 cloves garlic - minced
1 teaspoon dried oregano
½ teaspoon cinnamon- 1 cup tomato sauce - preferably homemade or artisanal
1 tablespoon parsley - fresh, chopped, for garnish
Instructions
For the Dough:
- Combine the flour, yeast, and salt in a mixing bowl. Add the olive oil and warm water, stirring until a dough forms. Knead on a floured surface for 6-8 minutes until smooth. Let it rest under a damp cloth for at least 30 minutes until doubled in size.
For the Filling:
- In a sauté pan over medium heat, warm olive oil and add the finely chopped onion, cooking until translucent. Add minced garlic and cook until fragrant. Add the minced lamb, oregano, and cinnamon, sautéing until the lamb is browned and cooked through.
- Transfer the lamb mixture to a bowl and stir in ricotta cheese and tomato sauce. Allow the mixture to cool slightly.
Assembly:
- Preheat oven to 200°C/400°F. Divide the dough into four equal parts. Roll each piece into a 6-inch circle. Spoon a generous amount of filling onto one half of each dough circle, leaving a 1/2-inch border.
- Fold the dough over the filling, crimping the edges to seal the calzones. Place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown. Allow to cool slightly before serving, garnished with fresh parsley.
