| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | Sicilian, Cookery | 1 | Servings |
INGREDIENTS
| 2 | lb | Leavened Bread Dough |
| 3/4 | lb | Fresh Pecorino Cheese |
| 6 | Anchovy Fillets | |
| 1 | tb | Lard or 1/2 cup Olive Oil |
INSTRUCTIONS
Knead the leavened dough with the lard or oil and divide into two parts. Oil a baking tin or dish and line with one of the dough sections. Arrange a layer of cheese slices and pieces of anchovy, sprinkle with a little pepper and cover with the remaining dough. With your fingers dampened in water, press the edges together well. Prick the top of the pie with a fork and bake for about 30 minutes in a hot oven until it has turned golden brown. Variation: the stuffing may be made with slices of tomato and fresh pecorino cheese, or ricotta and skinned, cooked sausage, or parsley and anchovies, or else ricotta and boiled spinach mixed together with a seasoning of salt and pepper, or even onion lightly sauteed in oil. Use your imagination to raid the larder. Recipe by: Sicilian Cookery Posted to MC-Recipe Digest V1 #1048 by Lisa Minor <[email protected]> on Jan 27, 1998
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