Wow....does this sound good.Gotta try this one soon. Thanks for sending this in. Donna:)
--- In [email protected], "Cathy" <[EMAIL PROTECTED]> wrote: > > 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 > > > > > > SPONSORED LINKS Bread cutting board Bread board Bread maker > Bread box Low carb bread Cooking recipes > > > ------------------------------------------------------------------- ----------- > YAHOO! GROUPS LINKS > > a.. Visit your group "BREAD-RECIPE" on the web. > > b.. To unsubscribe from this group, send an email to: > [EMAIL PROTECTED] > > c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. > > > ------------------------------------------------------------------- ----------- > > > > [Non-text portions of this message have been removed] > Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
