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    ’Nfigghiulata di cavolfiore e cipolle

    Recipes by Lina Altieri

    This is a very old recipe which I learnt to make from my grandmother who was born in 1913. She was a very humble woman who came to Australia from Sicily.

    Serves 4-6

    For the dough:
    • 1 kg plain flour
    • 1 sachet of yeast
    • Salt

    For the filling:
    • 1-2 cauliflowers, chopped
    • 3-4 large onions, chopped
    • Pecorino cheese, grated
    • Salt and pepper

    1. Make the dough and allow to rise.
    2. Preheat oven to 190˚C.
    3. Sauté the cauliflower and onions in olive oil. Season with salt and pepper. Allow to cool.
    4. Roll the pastry out to a thick base.
    5. Top with the cauliflower mix and pecorino cheese.
    6. Roll the dough into any shape you like.
    7. Bake for 20-30 minutes or until golden brown.
    8. Serve hot or cold.