Pitta with Ricotta Cheese (2)
Instructions
This ' pitta ' is similar to ' pitta maniata ', but made more succulent by the richness of the filling.
On pastry Board take half the flour, put yourself in the middle of the yeast softened with warm water and a pinch of salt.
Knead the dough a bit, adding, if necessary, a little warm water, make a ball and put it in a bowl lightly sprinkled with flour, lasciandovela, covered with a cloth and lukewarm environment, until almost doubled.
Place dough on the other half of the flour, make a fountain, get in the middle of the ball of dough, add eggs, lard, olive oil and salt and worked long until dough is very soft, adding, if necessary, a little warm water.
Lined with half of the dough a pan greased with lard, fill it with cottage cheese and sliced soppressata and, with these ingredients in layers.
Cover with a disc diameter of pasta Pan pressing well around the edges to make sure they adhere perfectly.
Put in hot oven for about 40 minutes.
Ingredients and dosing for 4 persons
- 300 g of flour
- 20 g of natural yeast
- 2 eggs
- 2 tablespoons of suet
- 1 tablespoon of olive oil
- Salt
- For the filling:
- 200 g of ricotta
- 100 g of soppressata
- 100 g of caciocavallo cheese
- 150 g of frittole (foot and pork pork rinds)
- 150 g of suet
- 2 eggs
- Salt