Mignolata

A delicious recipe by Maurizio Fiore, IV BSP

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

1. 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.
2. Add two spoons of olive oil and mix.
3. Leave to rest for 15 minutes.
4. For each mignolata take around 150g of dough and roll it into a circular sheet with a rolling pin.
5. Add a little pork mince, onion and black olives, no more than you would add to a normal pizza.
   
6. Season with salt and pepper.
7. Roll up the mignolata.
8. Cut into small sections, shape into rounded buns and place on a baking tray.
   
9. Put into the oven at 220° for 30 minutes.