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"Pushed Catania"

Ingredients: For the dough: 1 kg of semolina flour, 50 g brewer's yeast, a pinch of salt, half cup of lukewarm water , a teaspoon of baking soda, a coffee cup of oil.

Preparation Instructions: Dissolve the yeast in a bowl with warm water and a pinch of salt. Incorporate it into the flour that you have paid on a marble surface and knead, adding a few sips of water until the dough is well blended. It must be quite hard. Give the form of a ball, flour and wrap in a towel leaving it to rise for about an hour. If the environment is cold, cover with a blanket. Will be ready when the dough begins to swell and burst. Now go back to work by adding baking soda and oil and mix until completely absorbed in it. Divide into two portions, flatten with rolling pin coarsely f oder a pan with a piece of about cm. 28 in diameter, just greased and floured, taking from the other sheet of dough to cover the banished once padded. Wipe it welded the cake a hand oiled to level the pasta and the first to inform, in a very hot oven, holes in the top two or three points with a fork. Cooking times vary depending on the oven. On average, just half an hour because chased is ready. Prepare stuffing

1:
tuma cheese primosale or without salt 300 g, 100 g anchovy oil, pepper, oil. Cut the tuma wide slices and arrange on a paste of anchovies along with the entire cast out, plenty of pepper, some oil. Welded with the other sheet of dough and bake hot.

Preparazione ripieno 2:
Cavolfiore uno da kg 1 circa, olive nere g 100, tuma o primosale o formaggio col pepe g 100, acciughe sott'olio 3 o 4, aglio uno spicchio, olio, sale, pepe. Lessate il cavolfiore a fiocchetti e giratelo in padella con olio e l'aglio tagliato a pezzetti. Versatelo quindi nella teglia già foderata di pasta con il formaggio a dadini, le olive snocciolate, le acciughe a pezzetti, il pepe, un pizzico di sale. Chiudete con l'altra foglia di pasta, saldate il composto e passate a forno caldo.

Preparazione ripieno 3:
Cipollette «scalogne» due mazzi, tuma g 200, acciughe sott'olio g 100, pepe, olio. Tagliate la cipolla finissima e disponetela driven out of the pasta with anchovies and whole slices of tuma. Season with pepper and some oil, close the other sheet of paste, solder the mixture and bake.

filling Preparation 4:
Sparacelli 1.500 kg, 100 g black olives, tuma primosale g or 100, one clove garlic, anchovies in oil 3 or 4, pepper, oil. Clean up the sparacelli, insaporiteli and boil in a pan with garlic and olive oil. Pour over pasta in baking dish and add the cheese thrown out of the pieces, anchovies and pitted olives. Close with the other sheet of dough, sealed the mixture and bake.