Helios Hotel - San Vito Lo Capo   Residence Nettuno   Hotel Cetarium
The town of Poggioreale

Foods and cook recipes from Poggioreale

The cabucio

Ingredients:

Durum wheat flour gr. 500, yeast gr. 20, a pinch of salt, half a cup of warm water, a tablespoon of oil. For the sauce slices of ripe tomato, anchovies, salt, pepper, oregano and some oil

The cabucio  

Preparation:

Dissolve the yeast with a pinch of salt and a little warm water, flour and add to work well, with the addition of a few more sips of warm water, so that the dough is soft and supple.

Add a tablespoon of oil and as soon as the pasta is ready, make a ball, wrap in a towel and leave it aside to rise for about an hour.

At cabucio you will have to give the shape of a sandwich a little crushed, and go to a very hot oven.

Once ready it will cut in half and eat hot stuffed with slices of ripe tomato, anchovies, salt, pepper, oregano and some oil.