Thursday, March 14, 2013

Page 481 recipe# 97

To prepare a Genovese onion gattafura.
     Grind struccoli or fresh provatura or provaggiole that are sour*; they should be so well ground up that they become like butter; add a little sweet olive oil to them. get parboiled onions that have been well beaten with a knife, and mix the ground cheese and pepper with them. get a baking sheet that is sprinkled with grated bread and has a sheet of dough on it made of fine flour, water and oil. On that pastry put the filling to a height of half a finger and, with a spoon, go on and sprinkle a little oil over it. Distribute the mixture on top with big pinches. Cover it over with another sheet of dough; splash that with plain water and sprinkle some oil on it with a spoon. Bake it by braiding or in an oven. Serve it hot with sugar over top. Instead of oil you can use butter.

*The translator notes: acetose: acidic, although Scappi's word means literally vinegary.
 
What I did:
3 medium onions (about 2 cups cut into rings and then in 1/2) boiled until "foggy" colored
125 gm ball of mozzarella
1Tbsp olive oil
2-3 tsp vinegar (white balsamic is what I used)
crushed pepper to taste
Oil Pastry (recipe I used follows)

Chop onions well after they have been boiled
Beat mozzarella until buttery (1-2 minutes in my kitchen aid{stand mixer})
drizzle in olive oil, vinegar and crushed pepper.
Mix with the onion.

Oil crust:
1 3/4 cup flour
1 tsp salt
1/2 cup oil
3 1/2 Tbsp water

Mix salt into flour, add oil, and water.
At first it will seem like it is too wet but keep stirring it will firm up.
Divide dough in 1/2 ( this should cover larger than 9in by 13in minimum!)
Cover 1/2 with plastic wrap, TIGHT!
Roll the bottom dough between 2 pieces of baking paper. (I baked mine on paper and not bread crumbs)
Top with cheese and onion
Roll out top layer
Cover
Sprinkle with oil and water
Bake 220 with fan 20 - 30 min (on site temp was 180 with fan for 30 min)

Notes:
The mixture will sit fine in a fridge over night. The oil crust should be made 1 batch at a time and immediately wrapped in plastic wrap when not rolling it out. Definitely roll between 2 pieces of baking paper to get it thin! Otherwise it will stick to your rolling pin!

Should serve 8

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