Sicilian Cheese Pie | Serves 8Jared Sewchurran
You can’t go wrong with the classic and simple combination of cheese and pastry, and this recipe is no exception. A decadent mixture of cauliflower, olives and provolone cheese stuffed between two sheets of pastry – we bet you won’t be able to resist a second helping.
700g of semolina
10g of fresh yeast
1 tsp salt
4 tbsp of extra virgin olive oil
400ml of water, lukewarm
1 cauliflower, florets only, finely sliced
100g of black olives
400g of provolone cheese, cut into cubes
Dissolve the yeast in 300ml of water. Sift the flour into a large bowl, make a well in the centre and add the extra virgin olive oil, salt and water. Stir with a wooden spoon until you form a rough dough, adding the rest of the water as you go.
Transfer the dough to a work surface and knead until it is smooth and elastic. Transfer to a bowl, cover with cling film and rest for a couple of hours, until the dough doubles in size
Preheat the oven to 200°C and grease a 26cm x 35cm rectangular baking tin
Divide the dough into 2 and roll 1 piece into a thin rectangle. Transfer the rolled dough to the baking tin, then use wet hands to mould the dough to the tin
Spread the cauliflower and black olives over the pastry and season with extra virgin olive oil, salt and pepper. Finish with the cheese.
Roll the second piece of dough in the same way and place on top of the cheese filling. Seal all the edges, brush with extra virgin olive oil and cooks for 25 minutes.
Once cooked, allow the pastry to cool for 15 minutes, then cut into squares and serve.
Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods Ciao bella!