How to make the Pitta chicculiata:
Put the flour in a heap onto the pastry board, add a pinch of salt, crumble the beer yeast into the centre of the heap and dissolve in a little warm water, kneading it into the flour. Add enough warm water to obtain a fairly soft dough; knead for a few minutes, roll into a ball and put into a floured mixing bowl.
Cover with a cloth and put in a warm place to rise, leaving it until it has risen to double its original volume. In the meantime, skin the tomatoes and remove the seeds.
Pour the oil into a saucepan, add the chopped tomatoes and 1 clove of garlic: cook over a lively flame and, when they are cooked, remove the pan from the heat and allow to cool.
Wash the anchovies, remove the bones and chop them up; wash the capers, cut the olives in half and remove the stones, then break up the tuna fish. Put the well risen dough onto the pasty board and, using your hands, bang it a little to flatten it.
Add 90 g (3 oz) of lard, 2 egg yolks and a pinch of pepper; knead the dough well and cut off about one third of it: in this way, you will have a larger piece and a smaller piece.
Oil a high sided flan dish of about 26 cm. (10 inches); roll out the larger piece of dough into a large circle which is to be used to line the bottom and the sides of the flan dish. Add the tuna, the capers, the anchovies and the olives to the tomatoes,: mix together and pour the mixture into the flan dish.
With the remaining piece of dough, roll out a large circle the size of the dish and cover the tomato mixture, folding the edge of the dough towards the centre, forming a kind of rope.
Shine the surface with a little lard and paint golden with the egg yolk kept to one side.
Leave the pizza to rise in a warm place for half an hour; then bake it in the oven heated to (180°C/350°F/Gas Mark 4) for 25/30 minutes. Serve hot.
Serves
|
