| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | Sicilian, Cookery | 1 | Servings |
INGREDIENTS
| 2 | lb | Leavened bread dough |
| 3/4 | lb | Primosale or other fresh cheese |
| 2 | sm | Onions; tender (up to 3) |
| 4 | Anchovy fillets | |
| Salt | ||
| Olive oil or lard |
INSTRUCTIONS
Work the lard or olive oil into the leavened dough, divide into six parts and leave to rise again for a couple of hours. Press out the pieces of dough to form little discs which you will fill with a littl chopped onion, cheese slices and pieces of anchovy. Fold each disc over onto itself and press the edges well together with your fingers dampened in water. Fry in hot oil. Variation: at Trapani, another type of pizza is made with leavened dough. Spread the dough over the bottom of an oiled baking tray or dish and brush the surface with oil. Season with salt, pepper, 3 chopped cloves of garlic, oregano and rosemary. Bake for 20 minutes in a hot oven. Recipe by: Sicilian Cookery Posted to MC-Recipe Digest V1 #1048 by Lisa Minor <lisa@cybermill.com> on Jan 27, 1998
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