Pitta Chicculiata – by Michael Connor

11 September 2006
Pitta Chicculiata – by Michael Connor


20oz strong flour
1oz yeast
10oz canned tuna
4oz lard diced
3oz salted anchovies
3 cloves garlic crushed
3lb tomato concassé
3oz salted capers
5oz black olives pitted
3 eggs
1fl oz olive oil


Dissolve the yeast in a little warm water and ferment. Sieve the flour with the salt add the yeast mixture and knead to a smooth dough.

Cover and allow to prove. Heat the oil and sweat the garlic. Add the tomatoes and sauté for five minutes. Remove from the heat and add the anchovies chopped olives capers and tuna. Mix through gently. Knock back the dough and knead in 3oz of the lard. Keeping a little back knead in the beaten egg dusting with flour as necessary. Slice off one-third of the dough.

Grease a 12in cake tin and line with the larger piece of dough. Fill with the tomato mixture and cover with a thin sheet of the remaining dough.

Pinch the edges and brush the top with egg and melted lard. Allow to prove for 30 minutes and bake at 180ºC for 30 minutes.

Michael Connor

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