(Filled savoury pie, Catania style - Traditional recipe)

500 g (1 lb 2 oz) bread dough, already made
4 (400 g - 14 oz) slices of veal, already cooked
4 (200 g - 7 oz) slices of "toma" cheese or another cheese
4 anchovies in salt
50 g (1 3/4 oz) black olives, stoned
1 onion
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 35 minutes
cooking: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 895 (kCal) - 3745 (kJ)
Protein: 63.1 (g)
Total fat: 40.8 (g)
Total carbohydrate: 73.3 (g)
Sugars: 5.2 (g)

It's a special one-plate meal. You can accompany it with a green salad. It may be the best solution when you have got some slices of cooked veal left.
Wash the anchovies under running water in order to remove the salt. Take off the head and backbone; cut them into little pieces.
Meanwhile peel, wash and chop the onion. Simmer it in a frying pan with 2 tablespoons olive oil without allowing it to colour.
While onion is growing cool, cut the slices of veal and cheese into large strips.
Preheat oven to 200°C (400°F).
Divide the bread dough into 2 pieces but one of them must be bigger. Roll out the biggest on a floured work surface and line the bottom and the sides of a round ovenproof dish, after oiling it with 1 tablespoon olive oil. Prick it with a fork and arrange the anchovies, cheese, meat, stoned olives and onion. Roll out the other bread dough and close up the "pizza" with this remaining dough, sealing it at the edges and pricking the top over. Oil the surface with the remaining olive oil.
Bake in the oven for about 30 minutes or until the surface is coloured.
Serve hot.

Note

- We have a lighter version. When we want to prepare this dish, we cook veal slices in a pan in which we add 2 tablespoons olive oil, 4 anchovy fillets in oil, 1 tablespoon dried chives, 1 tablespoon chopped parsley (even frozen) and 100 ml (4 fl oz - 1/2 C) white dry wine. We cook until thickened. So we don't use anchovies in salt and we gain the time for removing salt. Besides the slices of veal have a very good taste.
- We don't use onion, simmered in oil; we substitute it with 2 tablespoons dried chives.
- We use cubed mozzarella (a moist Neapolitan card cheese) instead of "tuma". This is a solution for people that don't like cheese and eat only this type of cheese. In this way the dish needs a shorter preparation time (only 20 minutes) and it's lighter.
- Nutrition facts were calculated according to the traditional recipe.

Do you want the recipe for bread dough?

What's the right wine?

Our suggestion is: Regaleali bianco (wine from Sicily - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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