I found this recipe last summer in the newspaper. I gather it’s an adaptation of a recipe that originally appeared in a cookbook called Mediterranean: Hot and Spicy.
I’m here to tell you: this falls into the seriously-good category. I’ve made it many times since, winter and summer.
Make sure you start with good ingredients: ie, use real Romano and good olive oil (if you go that route rather than using lard.) (Which, frankly, I think you should: the butter adds a lovely rich dimension.)
Add some sausage or proscuitto or olives or basil or whatever. It’s GOOD. It tastes great warm or cold. Make it for parties. Make it when you’re sad. Make it for someone you love. Just make it.
One note: as with any pastry, don’t overbake it. The crust is definitely best when it’s chewy rather than crispy. (I speak from experience.) I’ve never tried it with lard; I’ve only used butter-olive-oil substitution.
If you want to eat it warmed as leftovers, put it on a wire rack, put it in a warm oven (maybe 325), and leave it about fifteen minutes. Even better the second time around!
So. Whaddya waiting for? Go make some of this stuff. You won’t be sorry.
- 2.5 c. flour
- 1.5 c. grated romano
- 1/2 to 1 t. pepper
- 4 oz. lard OR 1/4 c. olive oil and 1/4 c. butter
- 1/4 c. white wine (or more if needed)
- 2 eggs, lightly beaten
- 3 pints cherry tomatoes
- 2 or 3 jalapeno or anaheim chilies, seeded and chopped
- one egg, beaten with a splash of water
- finishing salt
The first time I made this, I didn’t have three pints of cherry tomatoes. I had one pint of those, plus a few Santa tomatoes and a couple of plain-Jane slicers. I used all three.