A dish from Agrigento, Mignolata is as a popular alternative to pizzette (mini pizzas), with a crisp pastry and a tasty Mediterranean filling.
Ingredients for the dough:
1kg flour
30g brewer’s yeast
Tepid water
2 tablespoons of olive oil
Ingredients for the filling:
800g pork mince
5 onions, finely chopped
200g black olives, diced
Salt & pepper
- Put the flour and brewer’s yeast into a mixing bowl. Gradually add tepid water, mixing at the same time until you have a soft dough.
- Add two spoons of olive oil and mix.
- Leave to rest for 15 minutes.
- For each mignolata take around 150g of dough and roll it into a circular sheet with a rolling pin.
- Add a little pork mince, onion and black olives, no more than you would add to a normal pizza.
- Season with salt and pepper.
- Roll up the mignolata.
- Cut into small sections, shape into rounded buns and place on a baking tray.
- Put into the oven at 220° for 30 minutes.
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