The second name of this dish "Impanata" is from Syracus and shows the origin of this dish. The Spanish Empanada.
My cookbook from Sicily has lots of interesting dishes. But it was lost in the deep of my huge cookbook shelves. Looking for an other book brought it back to my attention.
It is always a combination of vegetables, olives, capers, anchovis, meat and cheese. A fresh piece of Tuma cheese was nowhere to be found, I just used Taleggio.
Preparatoon is easy. I used good quality ready made pizza dough and used the dish to cut out circles. The leftover dough went back in the fridge, maybe breadsticks will follow.
A 20 cm fluted loose bottom dish was used. Just spray a little oil on the bottom.
The first step was to sauté onions, garlic with shredded cabbage. Seaoned with some tomato seasoning and Italian herbs. That went on the pizza dough first. I had a can green oluves filled with anchovis. Great combo and I did not need extra anchovis. Some capers were next.
3 thin small slices of cooked ham, 8 slices of Taleggio and the pizza dough lid went on top.
Fold the edges over and crimp them. It looks a bit neater. Brush with olive oil.
Bake at 200 C fan for 45 min. Let it cool down for 10 minutes before serving.
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