Stuffed Focaccia or Pita Piena
"I haven't tried this but thought it sounded, well, interesting! Apparently the author, Matthew Fort, tasted it during his travels in Italy and he says it can be served hot, warm or cold. From The Guardian's weekend magazine."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
