- Location
- Germany
A Sicilian impanata is the perfect companion to a familial scamper into the countryside. Here we have a recipe by Rachel Roddy/GUARDIAN and her blog "A Kitchen in Rome"
Ingredients
10g dried yeast or 20g fresh yeast
1 tbsp sugar
500g flour, ideally semolina flour, but plain flour or 00-grade works too
10g salt
30ml extra virgin olive oil
150-200ml water
For the filling
500g mozzarella (well drained)
8-16 anchovy fillets
Olive oil mixed with water or 1 beaten egg
Salt and black pepper
Preparation
2. Mix the flour, salt and olive oil in a large bowl, then add the dissolved yeast and enough extra water to bring everything together into a soft dough
3. Knead until smooth. Transfer to a lightly oiled bowl, cover with a cloth or clingfilm, then leave in a warm spot for 2 hours, or until doubled in size.
4. Lightly oil a 29cm-round tin. Halve the dough. Roll out both pieces on a lightly floured surface
5. Press the big piece into it, making sure it comes up the sides
6. Put the form on the second dough and cut it out.
7. Arrange the cheese and anchovies. Sprinkle with a little salt and pepper.
8. Then cover with the remaining dough.
9. Brush the edges with oil or egg white. Pinch and twist the edges closed. Brush with either oil mixed with water or beaten egg.
10. Poke a few holes in the top with a fork and bake in a preheated oven at 200C/400F/gas mark 6 for 25-35 minutes, or until golden and puffed up. Serve cold or lukewarm. ENJOY
Ingredients
10g dried yeast or 20g fresh yeast
1 tbsp sugar
500g flour, ideally semolina flour, but plain flour or 00-grade works too
10g salt
30ml extra virgin olive oil
150-200ml water
For the filling
500g mozzarella (well drained)
8-16 anchovy fillets
Olive oil mixed with water or 1 beaten egg
Salt and black pepper
Preparation
- Dissolve the yeast and sugar in a glass of tepid water.
2. Mix the flour, salt and olive oil in a large bowl, then add the dissolved yeast and enough extra water to bring everything together into a soft dough
3. Knead until smooth. Transfer to a lightly oiled bowl, cover with a cloth or clingfilm, then leave in a warm spot for 2 hours, or until doubled in size.
4. Lightly oil a 29cm-round tin. Halve the dough. Roll out both pieces on a lightly floured surface
5. Press the big piece into it, making sure it comes up the sides
6. Put the form on the second dough and cut it out.
7. Arrange the cheese and anchovies. Sprinkle with a little salt and pepper.
8. Then cover with the remaining dough.
9. Brush the edges with oil or egg white. Pinch and twist the edges closed. Brush with either oil mixed with water or beaten egg.
10. Poke a few holes in the top with a fork and bake in a preheated oven at 200C/400F/gas mark 6 for 25-35 minutes, or until golden and puffed up. Serve cold or lukewarm. ENJOY
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