Ingredients
For pastry dough (as the one used for sweet cauzuncielli)
Fine flour
Fine sugar
Lard
Eggs
Salt
Water
For filling
Cheese ("caso")
Eggs
Mozzarella
Proscuito
Original text using Neapolitan dialect
pasta comm. a li cauzuncielli di coppa co lo zuccaro
caso
ova
mozzarella
presutto
Directions
Make pastry dough (the same one as used for sweet cauzuncielli).
Make filling.
Roll out pastry dough.
Line greased pie pan with pastry dough.
Add filling.
Top with remaining pastry dough.
Bake.
Original text using Neapolitan dialect
Farraje la stessa pasta comm.; a li cauzuncielli di coppa co lo zuccaro; piglio lo ruoto che t'ambbesogna nc farraje na sodonia de nzogna, e p once mietto la pettola de pasta che schianarraje co la laniaturo; pe mbottunatura nce miette chello stesso che t'aggio ditto ncoppa, mpero de caso, e ova, mozzarella, e presutto, nce miette l'auto ptetolla la chiude bona atturno e ncoppa e essa nce farraje pare na sodognuta de nzogna, e la farraje cocere a lo furno o co lo tiesto.
Original text in Neapolitan dialect for pastry dough
Cauzuncielli fritti, co la pasta, e la mbotiunatura doce
Piglia miezo ruotolo de sciore fino, miezo quarto de zuccaro scuro, miezo quarto de nzogna, quatt ova, no poco de sale, e no pocorillo d'acqua fresca, e impastarraje ogne ncosa; fatta la pasta ne stiennarraje na pettola co la laniaturo, e farraje tanta pesselle no poco chiu peccerelle de chelle di li cuzuncielli de coppa, e li imbottune, ncioe, se li buo fa co caso, e ova sbuttute doce, nce miette no poco de zuccaro, o pure li puo fa pure de recotta co zuccaro, e rossa d'ova; si pol li buo fa de sceroppata, nce miette l'amre, ne o la pecocata, li chiudi buoni, e li frarraje.
Notes
The recipe in this entry was taken from the book, "Cucina Teorico-pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org.... P.S. The directions for this recipe are rather vague but for those who are familiar with this type of rustic cheese pie, they're not that difficult to figure out. Nowadays many recipes for this type of rustic pie use bread yeast dough, rather than pastry dough. For those who don't like making yeast dough (I don't) this recipe for Pizza Rustica might be to their liking. Comments and photo: Mary Melfi. |
