Pitta with ricotta
Instructions
Stir the oil to the dough and knead well to make it absorb.
Divide the dough into two parts, one slightly smaller.
With half of the lard grease a pan.
Roll out with rolling pin on dough so you get two discs.
With that lined the largest pan so that the pulp protrudes a couple of inches from the edge.
Fill with half of the ricotta, you have worked a bit with a fork, caciocavallo, finely sliced soppressata in chunks, parsley and hard boiled eggs into thin slices.
Cover with the remaining cheese and sprinkle with salt and pepper.
Overlay the second disc and fold inwards the edge of dough, wetting with a little water so the seal from ' pitta '.
With a fork stamped the surface and put to the suet bows remained.
Put in hot oven for about 40 minutes.
Ingredients and dosing for 4 persons
- 400 g of bread dough
- 200 g of ricotta
- 100 g of soppressata
- 100 g of caciocavallo cheese
- 1 tablespoon of olive oil
- 2 eggs
- 1 tablespoon of chopped parsley
- 2 tablespoons of suet
- Salt
- Pepper