Over the Moonie: Goudarooni – Nebraska

The goudarooni is a variation on the calzone, a folded over pizza with the filing inside. We couldn’t determine where the wacky name comes from since there is no gouda in the recipe, but this regional

Goudarooni- Nebraska

dish you’ve never heard of comes to you by way of Omaha, Nebraska, specifically Orsi’s Italian Bakery on Pacific Street. This joint has been around since 1919 so you can bet they know their stuff. Our recipe is a slight adaption of Saveur’s and is filled with potatoes, tomato-y ground beef and two types of cheese. Make this and you will not go hungry for days.

Goudarooni - Nebraska

Do not miss Omaha’s Durham Museum. Located in the former Union Station, the Durham is a hands-on history museum with restored trains from different eras, western artifacts, and even an old time soda fountain.

Goudarooni

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Ingredients

 For crust:

  • 1 package yeast
  • 2 teaspoons sugar
  • 1 ½ cups warm water
  • 2 tablespoons olive oil
  • 3 1/2 – 4 cups all purpose flour
  • 1 teaspoon salt
  • Cooking spray

For filing:

  • 1 ½ pounds Yukon gold potatoes, peeled and sliced with mandolin
  • 1/2 cup olive oil
  • Salt
  • Pepper
  • 1 medium onion, chopped
  • 1 pound ground beef or turkey
  • 1 6-ounce can of tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 2 cups grated mozzarella
  • 1 cup grated Pecorino Romano cheese

Instructions

To make crust: To make crust: In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water. Let sit until mixture begins to foam. Add rest of water and olive oil. Add 3 ½ cups flour, salt, and remaining sugar. Mix with a stand mixer fitted with a dough hook until well combined. If dough is too sticky add a quarter cup of flour at a time, until dough is smooth and elastic and pulls away from the bowl. Transfer dough to a large bowl that has been coated with cooking spray. Cover with a tea towel and let rise until doubled, about 90 minutes.

To make filing: Place potatoes with a ¼ cup olive oil, salt and pepper on a baking sheet. Mix with hands until potatoes are well coated. Spread evenly and bake at 500 degrees for 6-8 minutes or until potatoes are tender. Remove and set aside.

In a large sauté pan, cook onions in remaining ¼ cup olive oil until translucent. Add meat, breaking it up while it cooks until it is no longer pink. Add tomato paste, spices and sugar, along with ½ cup water. Cook until sauce thickens, about 5 minutes. Season with salt and pepper to taste. Set aside.

To assemble goudarooni: Punch the dough down. On a floured surface, roll out the dough into an 18” X 20” rectangle. Slide a well-floured pizza peel under half the dough. Spread half the mozzarella and pecorino, leaving a 1-inch border. Spread the potatoes, then the meat sauce. Top with the remaining cheese. Fold up dough over the filling, and crimp the edges closed. Cut two slits in the top for steam to escape. Slide into 500 degree oven. Bake for 30 minutes or until golden brown.

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6 thoughts on “Over the Moonie: Goudarooni – Nebraska”

  1. This is awesome Kat!! Just the kind of food you’d like to wrap your fists around at a football watching party! That first photo of it all laid out ready to be cut is amazing! It’s almost dinner time and I’d like a slab of that right now! You pull from such a wide range of eating– you’re amazing!

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