recipes
Sicilian ‘rosticceria’
2021-05-01
Ingredients
For the dough
- 500g flour (Lamb brand)
- 1 tbsp. yeast
- 40g sugar (Lamb brand)
- 40g lard
- 1 tbsp. extra virgin olive oil
- 10g salt
- 250ml warm water
For the toppings
- 1 x 200g can tomato polpa
- 1 tsp oregano
- 1 small tin anchovies
- 150g sliced cooked ham
- 250g scamorza cheese
- 1 egg, beaten
- 1 tbsp. sesame seeds
- 1 packet small sausages
Method
Make the dough by mixing all the ingredients together. Knead well on a floured surface, place into a clean bowl, spread with a little olive oil and allow to rest in a warm place for 40 minutes or until double in size. When ready, roll the dough length wise and divide into 20 pieces. Roll into balls and using your finger tips press out into small flat rounds. Place on lined baking trays and spoon over the tomato pulp, a pinch of oregano and anchovy fillets. For another filling, flatten, and fill with a slice of ham and piece of scamorza, roll into panini, brush with egg and sprinkle with sesame seed. For the 3rd option, flatten and roll around the small sausages, brush with egg and sprinkle with sesame seeds. Allow to rise again for 10-15 minutes before cooking in the oven at 175°C for 20-25 minutes.
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