- 2 lb all-purpose flour
- 1 tablespoon salt
- 1 teaspoon fresh yeast
- water to taste
- ½ lb lard
- 9 eggs
- 3 tablespoons extra virgin olive oil
- 2 lb Minced veal meat
- salt and pepper to taste
- 3 ½ oz grated Pecorino cheese
- some slices of Pecorino cheese
- 3 ½ oz salami
1 hour preparation + 1 hour cooking
Mix 1,1 lb of white flour with a tablespoon of salt and a spoonful of fresh yeast and sufficient warm water.
Leave to rest overnight.
The following morning (4 hours before baking), add another 1,1 lb of flour together with 8,8 oz of clarified pork fat and the eggs, but without more water.
Work the dough for a long time until it becomes elastic and soft.
Divide into two equal parts and from one of them roll out a sheet 0,8 inch thick arranged perfectly in an oven pan well greased with clarified pork fat.
In a pan, put 3 spoonfuls of extra-virgin olive oil and brown, over low heat, the minced veal (or porkmeat), seasoned with salt and pepper, until it changes color. Sprinkle half of the minced meat over the entire surface of the dough lining the oven pan and dress with the freshly grated Pecorino and the seasoned cheese in slices.
Add a layer of salami in chunks, and cover with the remaining minced meat. Finally close with the second sheet of dough so that it entirely seals the oven pan. Brush with a little oil, cover with oiled paper and leave to rise for 4 hours.
Bake at 325°F for about 60 minutes. It should end up nicely puffy with a golden crust.