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Policeman’s hat (pasta, meat and veg pie)

  • 1 hour and 30 minutes
  • Difficult
  • First Courses
Puglia

Ingredients: Per 8 servings

  • lb all-purpose flour
  • 1 lb mezze penne
  • lb lean pork
  • 1 lb eggplant
  • 1 lb zucchini
  • 7 oz mozzarella cheese
  • 1 lb tomatoes, ripened
  • 1 ¾ oz grated Pecorino cheese
  • garlic
  • parsley
  • oregano
  • 3 eggs
  • extra virgin olive oil
  • salt and pepper

Preparation:

Clean the eggplants, thinly slice them and sprinkle with salt; allow to rest for an hour. Mix flour with a pinch of salt, three tablespoons of oil and enough warm water to make a soft dough. Leave the dough to rest for half an hour wrapped in a dish towel. Dice the meat and brown for a few minutes in a little oil with a pinch of salt. Hard-boil the eggs, peel and cut into quarters. The zucchini must be topped, cut into thin disks, dipped in flour and deep-fried in oil. The eggplants must be deep-fried in the same way. The small maccheroni must be cooked “al dente” in boiling salted water, while the dough needs to be rolled out into two sheets of a different size. Using the larger sheet line a greased oven dish; on top of the dough sheet put a layer of maccheroni, and on top of that a layer of fried zucchini and eggplants, mixed with hard-boiled eggs, thin slices of mozzarella and diced meat. Pour the sauce on top and sprinkle with grated Pecorino. Finally top with the second sheet of dough. Seal together the edges by folding them together. Prick the top of the pie with a fork. Bake in a hot oven (400°F), for about half an hour.