| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sicilian |
Sicilian, Cookery |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Leavened Bread Dough |
| 1 |
lb |
Tomatoes; fresh, skinned and chop |
| 4 |
oz |
Caciocavallo or Provola or other savory cheese; sliced |
| 1/2 |
c |
Pecorino or Parmesan cheese; grated |
| 1/2 |
c |
Dry bread crumbs |
| 4 |
|
Anchovy fillets; chopped |
| 1 |
md |
Onion; sliced |
| 1 |
bn |
Parsley; chopped |
| 1/2 |
c |
Olive oil |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Work a glass of olive oil and the grated cheese into the leavened dough.
Leave to prove for about an hour, wrapped in a woollen cloth.
Meanwhile, in a little oil in a frying pan, gently fry the sliced onion,
then add the parsley and the skinned tomatoes, cut into pieces. Season with
salt and pepper and leave to simmer over low heat for 20 minutes. At this
point, add the anchovies cut into pieces and the sliced caciocavallo or
other cheese. Mix well and draw off the heat. In an oiled, deep-sided
baking tin or dish, spread out the paste to the thickness of about an
inch-and-a-quarter. With your fingers, make a few holes in the top, pour
over half the sauce and bake in a hot oven. After about 15 minutes, take
the tin out, pour in the remaining sauce and dredge with fried breadcrumbs.
Trickle over a little oil and replace in the oven for 30 minutes.
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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