Lucanian “Falagoni” (shorts) stuffed with potatoes and onions

INGREDIENTS

For the dough:

• 1 kg of flour (semolina);
• 100 ml of extra virgin olive oil;
• Half a teaspoon of baking soda;
• Half a teaspoon of fine salt;
• Warm water when needed (about 350 ml) for a smooth and homogeneous dough;

For the filling:

• 600 g of potatoes;
• 5 medium white onions;
• Salt and pepper

STEP

1. Prepare the filling:
2. Peel the potatoes, slice them with a mandolin (they must be thin), place them in a bowl of water at room temperature, add a pinch of salt and leave to soak for 30 minutes;
3. Drain the potatoes, dry them on a cotton cloth, then place them in a bowl, add the thinly sliced ​​white onions, the extra virgin olive oil, salt, pepper and mix well;
4. Cover and let rest;
5. Let’s prepare the “Falagoni” dough:
6. Pour the flour, extra virgin olive oil, salt, bicarbonate of soda and enough warm water to make a smooth and homogeneous dough into a bowl;
7. Work the dough for 5 minutes;
8. Form a smooth and homogeneous dough;
9. After that divide the dough into 12 parts, form balls, cover with a cloth and leave to rest in a sheltered place for about an hour;
10. We take the balls of dough and roll them out with a rolling pin, remember not to make them too thin otherwise they will get holes;
11. Stuff our calzones with the potato and onion filling;
12. Brush the edge of our Falagoni with a little oil, close them and seal them well with the prongs of a fork;
13. After that, prick with the prongs of a fork, brush with extra virgin olive oil and pepper;
14. Bake in a hot oven at 180 degrees (pre-heated oven) for at least 25 minutes;
15. Bake, let cool and enjoy… they are delicious beyond compare!!