Caponata pie



550 g flour 00

200 g lard
40 g granulated sugar
120 g dry white wine
1 egg
1 egg yolk
1 teaspoon of cinnamon
A generous pinch of salt


The day before, mix the flour, the lard, the sugar, the cinnamon, the salt, the whole egg and the egg yolk and the wine. Mix quickly so as to obtain a smooth and homogeneous dough. Cover with plastic wrap and put it into the refrigerator.
Grease a baking tray or cover it with baking paper, then roll out the shortcrust pastry and make two discs. With the first one we’ll cover the pan to the edges, the other one it is necessary to close the pie.
Pour the caponata into the baking tray, then cover with the other shortcrust pastry disk, taking care to seal well the edges. Put into the oven at moderate temperature for about thirty minutes. Serve cold or tepid.

from: Ricette di Sicilia



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