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’ll need:

• 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 giant cauliflower head, trimmed into florets (since head sizes can fluctuate, we suggest eye-balling to ensure you 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 giant onion, sliced

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

• Contemporary 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 effectively)

• 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, progressively 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 effectively. Switch the dough to a evenly floured work floor and knead till you obtain a really mushy, constant dough. If it’s sticky, mud it with a bit extra flour as crucial.

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 dimension.

Whereas the dough rises, you may put together the filling. Convey 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 an enormous circle. Mud the dough with a bit 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.

Rigorously 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 duvet 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 the complete 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!