Ingredients
For six
For dough
600 (about 1 1/3 ounces) grams flour
2 tablespoons lard
salt
pepper
20 grams (about 3/3 of an ounce) brewer's yeast
a glass of warm water
For filling
500 grams (about 16 ounces) ricotta
2 eggs
a handful of grated Parmesan cheese
100 grams (about 3 1/2 ounces) prosciutto
Original Italian Text
Per sei
Farina, grammi 600
Strutto, due cucchiai
Sale
Pepe
Lievito di birra, grammi 20
un bicchiere
Ricotta, grammi 500
Uova, due
Parmigiano grattata, un pugno
Prosciutto, grammi 100
Directions
On a wooden board gather the flour.
Make a well in the flour, add the lard, a pinch of salt, pepper and the yeast, crumbled.
Dissolve the yeast with a little bit of lukewarm water, mix it with lard and gradually, adding more warm water, stir in the flour. It will take about a glass of water, more or less, it will be necessary to have a rather soft dough. Knead vigorously and when it will be elastic and smooth pick it up in a bowl, cover and let rise for a few hours in warm place, until it will have doubled in volume.
In another bowl put the ricotta, eggs, Parmesan cheese, salt and pepper, mix everything with a wooden spoon.
Slice the prosciutto thinly.
When the dough has risen, on a lightly floured board, divide the dough into 2 parts.
Roll it out and place it in a lightly oiled pie pan with the circumference of about 30 centimeters.
Add the filling.
Arrange the slices of prosciutto on the cheese filling.
Roll out the other piece of dough, and cover the cheese filling, cutting out any surplus dough.
Put the pizza pie in the oven for about half an hour and serve warm.
Original Italian text
Mettete sulla tavola di cucina la farina dispenendola a fontana.
Nel vuoto ponete lo strutto, un pizzico di sale, una grossa pizzicta di pepe e il lievito di birra sgretolato.
Sciogliete il lievito con un pochino d'acqua appena tiepida, impastatelo con lo strutto e man mano, aggiungendo altra acqua tiepida, incorporate tutta la farina.
Di acqua ne occorrera circa un bicchiere abbandante; piu a meno quanto ne sara necessaria per avere una pasta piuttosto molle.
Lavoratela energicamente e quando sara elastica e vellutata raccoglietela in una terrina, copritela e lasciatela lievitare per un paio d'ore in lugo tiepido, finche avra raddoppiato il volume.
Mettete in un'altra terrina la ricotta, le uova, il parmigiano grattato, sale e pepe, e scioglete ed unite ogni cosa servendovi di un cucchiaio di legno.
A parte tagliate in fettine il prosciutto.
Quando la pasta sara ben lievitata rovesciatela sulla tavola leggermente infarinata, battertela conle mani per sgonfiarla e videtela in due parti uguli.
Stendetene una meta sopra una teglia a bordi bassi del iametro di circa trenta centimentri e leggermente unta d'olio.
Su questa pasta spinate la ricotta preparata.
Iasciando intorno un bordo libero di un paio di dita, e sulta ricotta disponete le fettine di prosciutto.
Ricoprite con l'atra meta della pasta stesa piuttosto sottilmente, pigiate intorno intorno per far combaciare i due dischi di pasta e con un coltellino asportatene il superflue.
Mettete la pizza in forno di giusto colare per circa mezz ora e servitela tiepida.
Notes
The recipe in this entry was taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929).... The following text comes Wikipedia, the free encyclopedia: "Il talismano della felicita" (The Talisman of Happiness in English), written by magazine editor Ada Boni and published by Italian publishing house Editore Colombo, is a well-known Italian cookbook originally published in 1929. It is believed to be the first Italian cookbook specifically targeted to housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento is considered one of the defining recipe and cooking-advice collections in Italian cuisine. The standard edition is 1054 pages long and was last reissued in 1999; it was also available in an abridged version known as Il piccolo Talismano from the same publisher. An extremely abridged translation, translated by Matilde La Rosa, who also added some "American-style" Italian recipes, with an introduction and glossary by Romance linguist Mario Pei, was published in 1950 as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown/Random House, 1950). La Rosa and Pei decided to leave out recipes that were not of Italian origin for the American edition, and also added a few Italian-American recipes that were felt at the time to be necessary in an Italian cookbook. The La Rosa translation is now out of print...." Photo: Mary Melfi.
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