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My name is Matthieu Palombino and I am the chef of Motorino.
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A calzone is a folded pizza that is stuffed.
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What makes a good calzone, is a calzone that is cheesy and not too wet or saucy.
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What a calzone allows you to do is keep the stuffing moist.
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If the ingredients were on top of the pizza, they would dry out very quickly, and it wouldn't
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be the same.
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A friend of mine told me his grandfather's calzone recipe.
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The recipe was well put together, with a nice stuffing that was a little bit different.
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I thought it was just perfect.
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So I said, "OK, let's put it on the menu and see how people like it."
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Rocco is his name, so I called it "Rocky's Calzone," which has nothing to do with Rocky
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Balboa.
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No, it's a guy from Brooklyn.
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The way we do the calzone here at Motorino is first we make the filling.
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Sweet sausage and spicy sausage both get rendered in a pot.
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Once we have the sausage fully cooked we drain the fat out.
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We return the crumbled, cooked sausage into the pot and then we'll add eggs.
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Then we'll cook it on medium heat until the eggs are scrambled, so essentially what you
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have is eggs and sausage scramble.
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That's when you add a good amount of Pecorino, which is has the highest flavor note, and
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some parsley for the color.
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Stir it in and that's your filling.
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We use the same dough as the pizza.
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The most important thing is timing: how you time your fermentation, how you time your
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resting.
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You open the calzone the same way you open a pizza.
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Then you place the stuffing on one side.
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Then you fold the other side on top.
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You seal the edge with your fingers.
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Then you put a little bit of garlic, more Pecorino, and olive oil—just before it goes
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into the oven just to give it a crispier top.
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Then you put a little bit of garlic, more Pecorino, and olive oil—just before it goes
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into the oven just to give it a crispier top.
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We use a regular Neapolitan oven, so wood-fired.
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And that's it.
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That's your calzone.
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I grew up in Belgium and I ate a lot of Italian food, especially growing up in an Italian
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family.
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I thought that pizza was something that was perfect for me.
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I knew that a pizzeria done right had a good chance to land successfully pretty much anywhere.
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In Italy, you go to the pizzeria that you like and you go over and over because it works
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for you.
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That's what my aim is.
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I don't aim to be the best in the world.
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I just aim to be a good pizzeria that works.