Italiano
The town of Comiso

Foods and cook recipes from Comiso

'U pastizzu (The pie)

Ingredients:

For the pastry: superfine flour kg. 1, yeast gr. 50, a pinch of salt, half cup of warm water, a teaspoon of baking soda, a small cup of olive oil.

Preparation:

Dissolve yeast and a pinch of salt in a small cup of warm water. Add to flour previously placed on a marble surface and mix well, adding some drops of water, until stiff.

Make it in a ball, spread some flour over, cover with a cloth and leaven the dough for about a hour. If it is cold, cover it with a blanket.

The dough will be ready when well grown and with some chinks.

Now add baking soda and olive oil, and mix until the oil disappeared. Divide in two parts, roll out the dough roughly and place in a tin (28 cm), previously greased and floured.

Use the second part of the dough to cover the pastry, once filled. Tight the two parts well and slightly level the upper part with your hand,previously greased.

Before baking, make two or three holes on the top with a fork. Put in hot oven and leave for about half a hour.

The pie

For the filling:

Ingredients:

Minced pork meat gr. 500, black pepper.

Preparation:

Mix meat with a lot of pepper and a pinch of salt. Spread on the pastry, previously rolled out on a tin. Put the top and bake in hot oven for about 45 minutes.

Ingredients:
Aubergines 6, red tomatoes gr. 800, primosale cheese gr. 200, grated pecorino or caciocavallo cheese gr. 100, basil, olive oil, salt and pepper.

Preparation:

Cube aubergines and deep fry, after keeping them in salty water for a hour. Place the filling on the pastry previously rolled out on a tin, and cover with peeled tomatoes dressed with a lot of basil, salt, pepper, some drops of olive oil, sliced primosale cheese and grated cheese. Put the top tight and bake in hot oven for about 30 minutes.

Ingredients:

Fresh ricotta cheese gr. 400, fresh peas kg. 1, olive oil, salt, pepper, half onion.

Preparation:

Shell peas and cook them with grated onion, some oil, salt and pepper. In a bowl smash ricotta cheese with a fork, dress with salt and a lot of pepper, and place on the pastry previously rolled out on a tin. Add peas, put the top tight and bake in hot oven.

Ingredients:

Fresh ricotta cheese gr. 400, spinach 8 bundles, primosale cheese gr. 100, olive oil, salt and pepper.

Preparation:

Wash and cook spinach. Toss with olive oil, salt and pepper. Mix with ricotta cheese previously smashed with a fork and place on the pastry previously rolled out on a tin. Cover with primosale cheese in slices, put the top tight and bake in hot oven.

Ingredients:

Artichokes 6, a clove of garlic, tuma cheese gr. 100, anchovies in oil 3, an egg, a bundle of parsley.

Preparation:

Cut artichockes in slices and toss them with garlic, olive oil and chopped parsley. Place on the pastry previously rolled out on a tin, pour the beaten egg, add anchovies and tuma cheese in slices. Put the top tight  and bake in hot oven for about half a hour.

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