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  • My name is Matthieu Palombino and I am the chef of Motorino.

  • A calzone is a folded pizza that is stuffed.

  • What makes a good calzone, is a calzone that is cheesy and not too wet or saucy.

  • What a calzone allows you to do is keep the stuffing moist.

  • If the ingredients were on top of the pizza, they would dry out very quickly, and it wouldn't

  • be the same.

  • A friend of mine told me his grandfather's calzone recipe.

  • The recipe was well put together, with a nice stuffing that was a little bit different.

  • I thought it was just perfect.

  • So I said, "OK, let's put it on the menu and see how people like it."

  • Rocco is his name, so I called it "Rocky's Calzone," which has nothing to do with Rocky

  • Balboa.

  • No, it's a guy from Brooklyn.

  • The way we do the calzone here at Motorino is first we make the filling.

  • Sweet sausage and spicy sausage both get rendered in a pot.

  • Once we have the sausage fully cooked we drain the fat out.

  • We return the crumbled, cooked sausage into the pot and then we'll add eggs.

  • Then we'll cook it on medium heat until the eggs are scrambled, so essentially what you

  • have is eggs and sausage scramble.

  • That's when you add a good amount of Pecorino, which is has the highest flavor note, and

  • some parsley for the color.

  • Stir it in and that's your filling.

  • We use the same dough as the pizza.

  • The most important thing is timing: how you time your fermentation, how you time your

  • resting.

  • You open the calzone the same way you open a pizza.

  • Then you place the stuffing on one side.

  • Then you fold the other side on top.

  • You seal the edge with your fingers.

  • Then you put a little bit of garlic, more Pecorino, and olive oiljust before it goes

  • into the oven just to give it a crispier top.

  • Then you put a little bit of garlic, more Pecorino, and olive oiljust before it goes

  • into the oven just to give it a crispier top.

  • We use a regular Neapolitan oven, so wood-fired.

  • And that's it.

  • That's your calzone.

  • I grew up in Belgium and I ate a lot of Italian food, especially growing up in an Italian

  • family.

  • I thought that pizza was something that was perfect for me.

  • I knew that a pizzeria done right had a good chance to land successfully pretty much anywhere.

  • In Italy, you go to the pizzeria that you like and you go over and over because it works

  • for you.

  • That's what my aim is.

  • I don't aim to be the best in the world.

  • I just aim to be a good pizzeria that works.

My name is Matthieu Palombino and I am the chef of Motorino.

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B1 中級

カルツォーネがもっと愛されるべき理由|食の技術 (Why Calzones Deserve More Love | Food Skills)

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    林宜悉 に公開 2021 年 01 月 14 日
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