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Categories:Viewed: 88 - Published at: 4 years ago
Ingredients
- For the dough
- 1 kg plain flour
- 50 g fresh yeast or 25 g dry yeast
- 500 ml warm water
- 1 teaspoon salt
- 115 g softened lard
- For the filling
- 200 g pork rinds, blanched and chopped
- 4 hard-boiled eggs, chopped
- 2 spicy sausage, cooked and cut into rounds
- 200 g fresh pecorino cheese or 200 g parmesan cheese
- 1 egg, beaten
Method
- Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic.
- Move to a warm place and leave to rise until doubled.
- Place the risen dough on your counter and pull it open in the middle.
- Punch down and then add the lard, kneading until elastic and silky.
- Put back in the bowl and leave to rise again.
- Preheat the oven to 180 C or 350°F.
- Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard.
- Scatter over the pork rind, egg, sausage and pecorino.
- Roll out the rest of the dough to the same size and lay on top.
- Bind the two with half the beaten egg.
- Prick with a fork and brush on the remaining egg.
- Bake for about 30 minutes until golden brown.
