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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial


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(Calabrian Fish Pie)



1-1/2 pounds bread dough (once risen, made with- 4 cups flour)
7 tablespoons softened lard
Salt and pepper
2-1/2 pounds tomatoes (ripe)
4 tablespoons olive oil
8 ounces tuna (canned)
3-4 anchovy filets
1 cup (scant) black olives, pitted
2-3 tablespoons capers melted lard

Put the dough on a pastry board, open it up in the middle, add the lard and a little salt and
pepper and knead vigorously until smooth and elastic. Cover and put aside in a warm place to
rise. Feet and chop tomatoes discarding the seeds. Heat olive oil in large pan, add tomatoes,
sprinkle with salt and cook over brisk heat 15 minutes. Drain canned fish, chop anchovies and
olives. Mix in tomato sauce and capers. Break dough into 2 pieces, one larger. Grease deep
baking pan (12 inches diameter) with melted lard and line with larger piece of dough. Fill with
fish mixture, cover with remaining dough and press edges firmly together. Brush surface lightly
with lard. Allow to rise again until dough looks puffy. Bake in moderate oven, 375 for a little
over an hour, until pastry is risen and golden brown. Serve hot or cold.

SIRENETTA, via Garibaldi, Taranto, Italy

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