Rosticceria

Directions

• Sift the flour and put it in a bowl together with the sugar, the lard and dried yeast. Start mixing until all the lard is completely dissolved into the flour!
• Pour the water slowly and add salt – Start mixing and keep adding the water until is gone.
• Turn the dough onto a surface and knead for 10 minutes or until smooth and elastic. The mixture needs to be sticky, fluffy and homogeneous.
• Put the dough in a bowl, cover it with plastic wrap or a cloth and set aside in a warm, draught-free place to rise for 2 hours.
• When the dough is ready (after 2 hours resting it should have double the size!), start creating small balls of approximatively 100gr each (50 if you want to do small rosticceria!).
• Stretch every single ball with a rolling pin – at this point, you can make Calzone (simply put mozzarella and Prosciutto and the close it as a half moon), or pizzetta (tomato sauce on top and mozzarella!), rollo’ (take a hotdog and put the dough all around it!) or put inside any stuff you can think of and that you may like! Being Sicilian is also being creative with what you’ve got!
• When all the Rosticceria is in shape, in a bowl mix an egg and start brushing every single piece of rosticceria on top with the egg. If you’ve got any sesame seed, put those on top of them (not on the pizzetta!)
• Let them rest and rise for another 30 minutes.
• Preheat the oven to 200 Celsius degrees.
• Put the rosticceria and let it cook for 12 minutes.
• Take it out and eat it while still hot!