Canascione mutha fucka!

New Recipe Development!

In my internet perusings on this chilling day of being bundled up indoors while the first snow of the season rages on around me, I stumbled upon an exciting Italian dish I've never heard of: canascione! I'm more familiar with Northern Italian cooking from the Venezia area, from whence my step-mother's family hailed.

Anyway, there are very few English recipes on the internet at this point, and some interesting variations, so I thought I'd customize it for my tastes. Traditionally this is served mainly at Easter, or Pasqua, and sometimes on Christmas (Natale). So, I might just make it on x-mas day. We'll see.

I'd like to preface this by saying that I sort of hate calzone, but have high hopes for this. I'd much rather have a pizza, but then I'm not super into sweets, or overly bready things. Give me my cheese, veg and meat undiluted, you heathens! Anyway, canascione is basically a calzone type of affair: a turnover made of egg dough, rolled into a circle, filled with eggs, sausage of various types (prosciutto being the one I'm most excited about), fancy sundry cheeses, or other things I'm less interested in, like greens, olives, and so forth. Now, this is just me talking about it, and planning out my strategy, so the actual tested recipe won't be posted till after Christmas (not that it matters, since no one reads this).

Egg dough: about 1 medium egg for each cup of flour, and 1-2 TB oil for each cup, a bit of salt.

Make dough, roll it out, fill with prosciutto, hams, cheeses (asiago, mahon, havarti, hmmm), try one with a scrambled egg mixture and sausage inside, one with just cheese and prosciutto, and maybe one with an experimental filling.

Bake