'Mpanata Ragusana

Cauliflower and Lamb Pie

1 medium sized cauliflower (about 1.5 lbs)
1 lg. onion
1/4 cup virgin olive oil
1/2 cup of red wine
1/2 lb lamb sausage
2 cups of grated cacciocavallo cheese
Salt & pepper

For dough:
2 lb. flour
1 & 1/2 cup of water
2 eggs
1 pinch of salt
1 teaspoon of baking powder



For the filling: Clean cauliflower and cut in large pieces. Blanch in
salted water. Cut onions in small squares. Remove cauliflower from water,
cut into smaller pieces and saute in olive oil with the onion. Crumble
sausage into small pieces and add to cauliflower. Add 1/2 cup of wine and
let wine evaporate. Add the cacciocavallo cheese and let it bind all the
cauliflower and sausage set aside.

For the dough: Make a well with the flour, add water in the center and the
baking powder. Let it dissolve in the water and add the salt, slowly
incorporate the flour, add the eggs as needed and mold creating a large
ball. Cut the ball in two and let it rest for about 2 hours. Stretch the
dough to fit the top and bottom of a baking pan. Grease the pan with
butter, add bottom dough. Place the filling on top of the dough, spread
out evenly, place the top layer of the dough. Brush the top with egg and
make some small incisions with a fork. Bake for 30 minutes at 350 F.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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