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Cooked by: Chef / Last Modified: 11/4/2008 / Number of Servings: 1 |
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Directions: First brown the chopped onion in oil in a pan, then add the pieces of lamb.
Pour on the wine and let it evaporate. Add the tomato concentrate dissolved
in hot water, season with salt and pepper and leave to cook for about 20
minutes. Oil a baking tin or dish and line with half of the leavened dough.
Pour the stew over and cover with the other half of the dough, pressing the
edges together with your water-moistened fingers. Prick the pie all over
with a fork and brush with the beaten egg yolk. Bake in a hot oven for
20-30 minutes.
Variation: the dish is prepared on Christmas Eve in Caltanisetta, but there
the dough is stuffed with fillets of fried salt cod in a tomato and onion
sauce. In Messina, on the other hand, the dish is still made on Christmas
Eve, but the filling is made of fried pork sausage, slices of fresh
pecorino cheese, spring onions and black olives.
| Ingredients:
2 Pound(s) Leavened Dough
2 Pound(s) Lamb; boned, chopped
3 small Onions; chopped
1 Tablespoon(s) Tomato concentrate
1/2 Cup(s) Red Wine
1 Egg Yolk |
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