Yield: 1 Servings
|2 pounds||Leavened Dough|
|2 pounds||Lamb; boned, chopped|
|3 smalls||Onions; chopped|
|1 tablespoon||Tomato concentrate|
|½ cup||Red Wine|
|1 \N||Egg Yolk|
|\N \N||Olive oil|
First brown the chopped onion in oil in a pan, then add the pieces of lamb.
Pour on the wine and let it evaporate. Add the tomato concentrate dissolved in hot water, season with salt and pepper and leave to cook for about 20 minutes. Oil a baking tin or dish and line with half of the leavened dough.
Pour the stew over and cover with the other half of the dough, pressing the edges together with your water-moistened fingers. Prick the pie all over with a fork and brush with the beaten egg yolk. Bake in a hot oven for 20-30 minutes.
Variation: the dish is prepared on Christmas Eve in Caltanisetta, but there the dough is stuffed with fillets of fried salt cod in a tomato and onion sauce. In Messina, on the other hand, the dish is still made on Christmas Eve, but the filling is made of fried pork sausage, slices of fresh pecorino cheese, spring onions and black olives.
Recipe by: Sicilian Cookery
Posted to MC-Recipe Digest V1 #1048 by Lisa Minor <lisa@...> on Jan 27, 1998