Roman pepper pastry crust

Yield: 6 servings

Measure Ingredient
2 cups Flour
¼ teaspoon Salt
½ teaspoon Coarsely ground black pepper
1 Extra large egg, beaten
4 tablespoons Water (approximately)
½ cup Packed down naturally rendered pork lard

Yield: 1-12 inch tart shell

"This is an excellent tart or panzerotti dough. The lard makes it flaky, extremely flavorful, and easy to roll out." 1. Mix the flour, salt, and pepper together in a medium-sized bowl.

2. Mix the egg and 2 Tbspl of the water together in a small bowl.

3. Add the lard to the dry ingredients and rub the flour between the palms of your hands until it is evenly distributed.

4. Stir in the egg-water mixture and work the dough with your hands until it is smooth. Add the remaining water 1 Tbsp at a time if the dough appears too dry.

5. Put the dough into an oiled bowl, cover the bowl tightly with plastic wrap, and let it stand at room temperature for about 30 minutes before rolling it out.

Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda Davis

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