Cudduruni con Cavolfiore | Savory Cauliflower Pie Recipe

Makes: One 9-inch pie

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

For this recipe, you will want:

• 3/4 tsp (3g) lively 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 giant cauliflower head, trimmed into florets (since head sizes can fluctuate, 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

• Pink chili pepper flakes to style (non-obligatory)

• Contemporary black pepper

• 15-20 pitted kalamata olives

• 2-3 diced anchovies (preserved underneath 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

• Picket 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, regularly pour the water/yeast into the bowl.

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

Kind 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 may put together the filling. Deliver 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 may 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. Lower about 2/3 of the dough ball off and, on a flippantly floured floor, roll it out with a rolling pin into a giant circle. Mud the dough with slightly little bit of flour if it sticks to the pin. Roll it till sufficiently big 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 prime it with a good distribution of the remaining cheese. Roll the remainder of the dough out till it’s sufficiently big the quilt the highest. Drape it over the filling, trim the overhang as wanted, and roll the sides inward to type 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 prime of the pie liberally with olive oil.

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

Buon appetito!