Recipe - Crescia (Onion Flavoured Focaccia)

6 One half cup Flour
2 ounce Fresh Brewers Yeast
1 pound Ricotta Cheese
7 Anchovy Fillets
Oil for pan frying

In a bowl, mix the flour together with the brewer's yeast dissolved in warm
water and season with salt and pepper. Knead the dough, adding more warm
water if necessary. When you have obtained a springy paste, cover with a
napkin and a woollen cloth and leave for about 2 hours to rise. In the
meantime, cut the anchovies up small and put them in a bowl. In another
bowl, crush the ricotta with a fork. When the dough has risen, break off a
little and, on the palm of you left hand (previously dampened with water)
form a shell. In the hollo, put a piece of anchovy and a tablespoon of
ricotta. Pull the same dough up to coverthe filling and form a ball or an
oval. Pour the oil or lard into a deepsided frying pan and, when hot,
arrange the 'respelle' in it with the aid of a spatula. Fry until golden,
dry the 'crespelle' on kitchen paper and serve hot.

Recipe by: Sicilian Cookery

Posted to MCRecipe Digest V1 #1048 by Lisa Minor lisa@cybermill.com on
Jan 27, 1998