| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sicilian |
Sicilian, Cookery |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Leavened Bread Dough |
| 2 |
lb |
Tomatoes; fresh – skinned, seeded, chopped |
| 2 |
lb |
Onions; finely sliced |
| 1 |
c |
Black olives |
| 1 |
bn |
Basil; fresh |
| 5 |
|
Anchovies |
| 3 |
|
Cloves garlic |
| 6 |
oz |
Primosale cheese |
| 1/2 |
c |
Pecorino or Parmesan cheese; grated |
INSTRUCTIONS
Sweat the finely-sliced onion in the oil without letting it fry. Skin the
tomatoes, remove the seeds and cut into pieces. Season with salt, pepper
and chopped basil. Leave to cook for 15-20 minutes. Line an oiled baking
dish with the risen dough and trickle over some oil which you will spread
with you hand. make little hollows here and there with you fingers and
insert pieces of garlic, black olives and anchovies. Cover with a layer of
primosale cut into pieces and smother with the cooked tomato sauce.
Sprinkle the grated cheese over and season with a trickle of oil. Bake for
30 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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