Angelina's authentic Sicilian recipe
- 250g of very fine semolina (Panzani, in the pasta section)
- ½ cube of fresh baker's yeast (approximately 20 g)
- 1 large bowl of hot salted water
- A handful of olive oil
- Flour (3 or 4 handfuls)
- 250 g of tomato sauce
- 2 balls of Mozzarella
- Emmental
- 1 onion
- 2 cloves of garlic
- oregano, salt and pepper
- Crumble the yeast and mix it finely with the semolina. Prepare a bowl of hot, salted water and gradually add handfuls of water to the semolina-yeast mixture while kneading vigorously.
- Add the oil while kneading and continue kneading for 15 minutes. Sprinkle the dough with flour and continue kneading until it is smooth and elastic, not sticky. Shape the dough into a ball, dust it with flour, and wrap it in a clean tea towel.
- Place everything in a fairly wide dish covered with another clean cloth and let it rest for an hour.
- While the dough is resting, prepare the filling. Blend the onion and peeled garlic, place them in a saucepan, and drizzle with olive oil (they should just be covered). Add a tablespoon of water and heat gently for 10 to 15 minutes (the mixture should cook but not brown).
- Blend the tomato puree, add a generous amount of oregano, salt, pepper, and a pinch of sugar. Mix with the onions, taste, and adjust the seasoning if necessary.
- After the dough has rested for an hour, knead it again with a little flour for about 5 minutes. Roll it out and place it in the baking dish.
- Place the sliced mozzarella and Emmental cheeses on the pastry, then add the tomato sauce. Bake at 160°C (325°F) for about 30 minutes.
Preparation time: 25 minutes
Cooking time: 45 minutes
Crumble the yeast and mix it finely with the semolina. Prepare a bowl of hot, salted water and gradually add handfuls of water to the semolina-yeast mixture while kneading vigorously.
Add the oil while kneading and continue kneading for 15 minutes. Sprinkle the dough with flour and continue kneading until it is smooth and elastic, not sticky. Shape the dough into a ball, dust it with flour, and wrap it in a clean tea towel.
Place everything in a fairly wide dish covered with another clean cloth and let it rest for an hour.
While the dough is resting, prepare the filling. Blend the onion and peeled garlic, place them in a saucepan, and drizzle with olive oil (they should just be covered). Add a tablespoon of water and heat gently for 10 to 15 minutes (the mixture should cook but not brown).
Blend the tomato puree, add a generous amount of oregano, salt, pepper, and a pinch of sugar. Mix with the onions, taste, and adjust the seasoning if necessary.
After the dough has rested for an hour, knead it again with a little flour for about 5 minutes. Roll it out and place it in the baking dish.
Place the sliced mozzarella and Emmental cheeses on the pastry, then add the tomato sauce. Bake at 160°C (325°F) for about 30 minutes.
