Sounds savory to me...anchovy, tomato, onion, olives and provlone...I'd say
savory
----- Original Message -----
From: guyhk
To: [email protected]
Sent: Thursday, January 26, 2006 11:39 AM
Subject: [BREAD-RECIPE] Scacciata -- Sicilian Cheese Pie
You do not say if it is a sweet or savoury bread?
Scacciata -- Sicilian Cheese Pie
This is a Sicilian specialty that
Fernanda Gosetti presents in discussing
Caciocavallo in her Grande Libro dei
Formaggi; since Caciocavallo and Provolone
are quite similar either cheese will work
in preparing the recipe.
To serve 6 you will need:
About 2 pounds (800 g) fresh bread dough
(either make your own or buy it from your baker)
1/2 pound (250 g) mild Caciocavallo or Provolone,
cut into thin strips
1/4 pound (100 g) very fresh rendered lard
3 ounces (75 g) salted anchovy filets, rinsed and boned
3 ripe plum tomatoes, blached, peeled, seeded, and
cut into strips
An onion, thinly sliced
10 black olives, pitted
Salt and pepper to taste
A 10-inch (25 cm) diameter cake or pie pan
Preheat your oven to 380 F (190 C).
Briefly knead the dough and divide it into
two pieces, one somewhat larger than the other.
Roll the larger one out and use it to line the pan.
Lay the strips of cheese over the dough, followed
by the tomatoes, anchovies, and olives.
Lay the sliced onion over all, dot it with half
the lard, and season lightly with salt and pepper.
Roll out the second piece of dough and use it to
cover the pie, tamping down the edges with a fork
so they stick.
Dot the top of the pie with the remaining lard,
make a few holes in the crust with a fork to let
the steam escape, and bake the scacciata for about
40 minutes.
Serve it hot.
----- Original Message -----
From: Shannon
To: [email protected]
Sent: Wednesday, January 18, 2006 11:28 PM
Subject: [BREAD-RECIPE] In need of recipe please!
I have searched for years for a bread
my mother made before she passed
away in '92. Her bosses mother from
Sicily taught her to make it.
Now, keep in mind, we are from Texas
and pronounce things differently,
but she referred to it as 'chowda'
and no, its not challah.
I do remember some of the ingredients
such as oleo, and possibly some sort
of cheese. It had a filling with these
ingredients inside, and once baked, did
not melt but formed a soft cheese like
consistency.
It also had sesame seeds sprinkled on top.
If any of this rings a bell with someone,
please let me know. Over the years Ive
dreamed of finding the recipe as I was not
able to have hers after she passed on.
TIA
Shannon
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