Dee Dai Co. Ltd Taiwan

Schiacciata Catania

Since a child I learned to love this defeat Catania, thanks to my dad. It 'a pie, maybe more like a stuffed focaccia, and is a jewel of Sicilian cuisine!

dough Ingredients:
- 350 gr of flour "00"
- 150 gr
semolina flour - 4 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 / 2 cube of fresh yeast (about 12 grams )

Ingredients Filling:
- 500 broccoli
gr - 200 gr sausage
- 100 gr tuma cheese
- 50 gr green olives
- 50 gr
black olives - 3 tablespoons parmesan
- olive oil and pepper to taste .
- 2 cloves garlic

First make the dough for the cake, mixing all ingredients together. Apart from heat 1 and a half glasses of water, remove from fire when is lukewarm and dissolve the yeast. Combine the mixture and work vigorously . Let rise for about 3 hours in a dark place (oven off). Boil broccoli in salted water, drain when cooked and set aside. In a large frying pan put a background extra virgin olive oil, garlic and chilli. Add the broccoli and Sautee high heat. Add the Parmesan cheese, olives and salt, mixing well the mixture. Let cool and store. In another pan cook the sausage, leaving a low heat with a drop of water and white wine. When cooked, cut into chunks, and add the broccoli, then add the tuma . Divide the dough in two, and pave the two parties to achieve a very thin pastry.

With the first coat a baking sheet, pour the mixture and level off well. Let an edge of dough about 2 cm. Leaning over the second sheet, cut to size of the pan, like a lid. Vergo Fold the inside of the edge of the first baking sheet and brush with some olive oil. Finally, make a few holes with a fork.