Pitta pizzulata
Instructions
Make a dough with flour, sifted 90 g hot melted lard, eggs, pecorino cheese, a pinch of salt and wine mixed with a little water.
Knock it gently and let rest for half an hour in a cool place.
With the suet lightly grease the cake tin, sprinkle the dough, spianandolo and livellandone the surface with your fingers, put yourself over the tomatoes, seeds and free of vegetation and fragmented, and the shredded Chili, sprinkle with salt and put to the suet bows remained.
Bake in hot oven for 35-40 minutes.
' Pizzulata ' from ' pizzulare ' meaning pizzicottare.
The dough for this bread, just placed in the Pan, is pizzicottato, on the surface, with the fingertips.
Ingredients and dosing for 4 persons
- 300 g of flour
- 120 g of suet
- 1/4 cup of dry white wine
- 3 eggs
- 50 g of grated pecorino cheese
- 300 g of peeled tomatoes
- 1 chili
- Salt