Cudduruni con Cavolfiore | Savory Cauliflower Pie Recipe

Makes: One 9-inch pie

Prepare dinner Time: As much as 6 hours, largely unattended

For this recipe, you have to:

• 3/4 tsp (3g) energetic dry yeast

• 2/3 cup (160ml) room temperature water

• 2 cups (240g) semolina flour, plus additional for dusting

• 2 tbsp (25g) lard

• 1 1/2 tsp (7g) salt, plus additional for seasoning to style

• 1/2 of a big cauliflower head, trimmed into florets (since head sizes can range, we advocate eye-balling to be sure to have sufficient florets to fill a 9-inch pie dish)

• 2-3 tbsp additional virgin olive oil, plus additional for brushing the pie

• 1/2 massive onion, sliced

• Purple chili pepper flakes to style (optionally available)

• Recent black pepper

• 15-20 pitted kalamata olives

• 2-3 diced anchovies (preserved below oil)

• 3.5 oz. (100g) chopped Sicilian caciocavallo cheese, or nearest substitute (we discovered ricotta salata to work properly)

• Giant mixing bowl

• Pot

• Giant skillet

• Wood spoon

• 9-inch pie tin

• Basting brush

• Rolling pin

Stir the dry yeast into the water till it dissolves. In a big mixing bowl, mix the flour and lard and start kneading them collectively by hand. As you proceed to combine them, steadily pour the water/yeast into the bowl.

As soon as the entire water is added and a tough dough has fashioned, add the salt and knead this in as properly. Switch the dough to a evenly floured work floor and knead till you obtain a really comfortable, constant dough. If it’s sticky, mud it with a bit of extra flour as vital.

Type the dough right into a ball and place it again into the blending bowl. Cowl the bowl with plastic wrap and let it rise at room temperature for 2-3 hours, or till it doubles in measurement.

Whereas the dough rises, you possibly can put together the filling. Carry a big pot of water to boil and salt it generously. Add the cauliflower florets and boil them for about 10 minutes or till tender. Drain and set the cauliflower apart.

Add the olive oil, onions and chili pepper flakes into a big skillet over medium warmth. Sauté till the onion could be very tender. Add the boiled cauliflower in, together with a sprinkle of salt and pepper to style. Stir the cauliflower in till it’s well-mixed with the onion, then take away the pan from the warmth. End by stirring within the olives, diced anchovies, and half of the cheese.

When the dough has risen, brush a 9-inch pie tin with olive oil. Minimize about 2/3 of the dough ball off and, on a evenly floured floor, roll it out with a rolling pin into a giant circle. Mud the dough with a bit of little bit of flour if it sticks to the pin. Roll it till large enough to fill the underside and sides of the pie tin, with some overhang.

Fastidiously drape the dough into the pie tin and gently press it into the corners. Evenly unfold the cauliflower filling into the pie and high it with an excellent distribution of the remaining cheese. Roll the remainder of the dough out till it’s large enough the quilt the highest. Drape it over the filling, trim the overhang as wanted, and roll the perimeters inward to kind a rounded crust.

Let the assembled pie relaxation an extra hour at room temperature. In the meantime, preheat your oven to 415 levels F (215 C). While you’re able to bake, brush all the high of the pie liberally with olive oil.

Bake for 40 minutes or till golden brown on high. Let the pie cool for 5-10 minutes earlier than serving heat.

Buon appetito!