…or onion and anchovy pizza from Palermo.
I make the bread dough in the bread machine with 245ml water, a dash of olive oil, 350gm flour, 2 teaspoons of sugar, one teaspoon of salt and a packet of yeast granules. While it proves, I finely slice two onions on the mandolin and sauté in olive oil. When softened, I add a can of tomatoes and cook until thickened, adding salt and pepper. I roll the dough out onto a lighly oiled baking sheet, lay some anchovy fillets on top, then thin slices of Asiago cheese (the Sicilian version would use caciocavallo) and the onions and tomatoes. I sprinkle dried oregano on top and a dribble of olive oil. It cooks in a pre-heated oven at 200°C for 20-25 minutes until top and base are well cooked through.
With a salad, this is sufficient for four people . Needless to say, Augusta and I ate the lot!
I’m not stuffing a whole chicken or turkey today, I’m just making rolls of chicken breast with sage and onion .
i sauté a little chopped onion. Then in a bowl I mix the onion with a small handful of chopped fresh sage, 2 spoons of fresh white bread crumbs, a generous grind of pepper and nutmeg, a spoon of parmesan and a little salt. Finally, a dash of milk. I place a spoonful of the mixture on a thin slice of seasoned chicken breast and roll up. It makes sense to secure the rolls with a cocktail stick. I didn’t today and one of the rolls opened up as it cooked! I quickly seal the rolls in olive oil, add a splash of white wine, cover and simmer for 10-15 minutes. I uncover the pan and reduce the cooking liquids.
This would be good in turkey breast too. If I were to stuff a whole bird, then obviously the quantities would be greatly increased but I would also add chopped ham amd an egg instead of the milk.