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Recipe by: morllan
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See below ingredients and instructions of the recipe
2 c Flour 4 tb Water (approximately)
1/4 ts Salt 1/2 c Packed down naturally
1/2 ts Coarsely ground black pepper -rendered pork lard
1 Extra large egg, beaten
Yield: 1-12 inch tart shell
"This is an excellent tart or panzerotti dough. The lard makes it
flaky, extremely flavorful, and easy to roll out."
1. Mix the flour, salt, and pepper together in a medium-sized bowl.
2. Mix the egg and 2 Tbspl of the water together in a small bowl.
3. Add the lard to the dry ingredients and rub the flour between the
palms of your hands until it is evenly distributed.
4. Stir in the egg-water mixture and work the dough with your hands
until it is smooth. Add the remaining water 1 Tbsp at a time if the
dough appears too dry.
5. Put the dough into an oiled bowl, cover the bowl tightly with
plastic wrap, and let it stand at room temperature for about 30
minutes before rolling it out.
Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by
Linda Davis
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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