| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sicilian |
Sicilian, Cookery |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Potato |
| 3 1/2 |
c |
Flour |
| 4 |
oz |
Brewer's yeast |
| 8 |
oz |
Salami |
| 8 |
oz |
Primosale cheese |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
Boil the potatoes in salted water, peel and put through a potato ricer.
Heap the puree on a pastry board with the flour and add the yeast dissolved
in warm water. Knead well, adding warm water, if necessary, to obtain a
smooth mixture. Dust with flour, wrap the dough up in a napkin, cover with
a woollen cloth and leave to prove for two hours. Oil a baking tin or dish
and line the bottom with half the dough, pressing it down with your
fingers. On top, arrange one layer of sliced salami and one with most of
the primosale cheese slices. Cover with the other half of the dough and a
few more slices of cheese. Sprinkle some dry breadcrumbs over the top and
bake in a hot oven for
20 minutes.
NOTES : This recipe was copied exact from the book and there was no amount
or call for water in the ingredients list.
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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