| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sicilian | Cookery, Sicilian | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1418
Calories From Fat: 565
Total Fat: 64.8g
Cholesterol: 149.7mg
Sodium: 5105.9mg
Potassium: 3289.4mg
Carbohydrates: 139.1g
Fiber: 29g
Sugar: 61.7g
Protein: 84g