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Ингредиенты
- 1 lb Leavened Bread Dough
- 1 lb Tomatoes, fresh, skinned and chop
- 4 ounce Caciocavallo or possibly Provola or possibly other savory cheese, sliced
- 1/2 c. Pecorino or possibly Parmesan cheese, grated
- 1/2 c. Dry bread crumbs
- 4 x Anchovy fillets, minced
- 1 med Onion, sliced
- 1 bn Parsley, minced
- 1/2 c. Extra virgin olive oil
- Â Â Salt
- Â Â Pepper
Инструкции
- Work a glass of extra virgin 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 in the parsley and the skinned tomatoes, cut into pcs. Season with salt and pepper and leave to simmer over low heat for 20 min. At this point, add in the anchovies cut into pcs and the sliced caciocavallo or possibly other cheese. Mix well and draw off the heat. In an oiled, deep-sided baking tin or possibly 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 warm oven. After about 15 min, 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 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 724g | |
| Calories 1498 | |
| Calories from Fat 1113 | 74% |
| Total Fat 126.1g | 158% |
| Saturated Fat 24.38g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1187mg | 49% |
| Potassium 1297mg | 37% |
| Total Carbs 66.39g | 18% |
| Dietary Fiber 9.1g | 30% |
| Sugars 18.86g | 13% |
| Protein 31.19g | 50% |
