Pizza rustica

 

Macaroni with prunes
  • 300 GRAM FLOUR
  • 1 TSP YEAST
  • 1 TSP SALT
  • 2 TOMATOES, cubed
  • 50 GRAM CHEESE, grated
  • 1 BOLL MOZZARELLA, cubed
  • 3 EGGS
  • 3/4 CUP CREAM
  • 100 GRAM HAM, sliced
  • HANDFUL OREGANO, chopped
    •
 
  • 500 GRAM MACARONI
  • 150 GRAM BACON, cubed
  • 1 ONION, chopped
  • 75 GRAM PRUNES, soaked overnight
  • 500 GRAM POTATOES, quartered
    •

Add 3/4 cup of water, yeast and salt to the flour and knead for 10 minutes. Add some water or flour if the dough remains too dry or wet. Allow the dough to rise one hour and roll it out to a circle which fits into a pizza mold or round cake tin. Sprinkle first the cheese, that the ham and then the tomatoes on top. Mix the eggs with the cream, the mozzarella and the oregano and pour this over the tomatoes. Bake the pizza 15 minutes at 225 degrees Celsius.

Stir fry the onion and the bacon for 5 minutes. Cut the prunes in pieces. Cook the macaroni, in a separate pan, cook the potatoes. Mix all ingredients together.

This recipe reminds me strongly of koshary from far-away Egypt. Probably the cooking is related by poverty background, when people need to work hard for little money and thus prepare food with a high calorie density and a low price.



Click for Worldcook's recipe page

 

Back to recipe with picture