Take this traditional lamb pie to a new level by pairing it with the spicy and flavorful notes of a glass of Nero d’Avola from the Wines of Sicilia DOC.
- 2 lb. 2 oz./ 1 kg Semolina flour
- ¾ oz./ 16 g active dry yeast
- ½ glass lukewarm water
- 3 ½ oz./ 100 g lard or 4 tablespoons extra-virgin olive oil
- a pinch of sugar
- a pinch of salt
- 1 lb. 2 oz./ 500 g lamb, boned and in pieces
- 9 oz./ 250 g fresh or frozen peas
- 1 onion, minced
- 1 slice bacon, diced
- 1 glass white wine
- Extra-virgin olive oil
- Salt to taste
- Pepper to taste
Dissolve the yeast in a glass of lukewarm water with a pinch of sugar. Mound the flour on a wooden board. Make a well and add the oil (or lard, if available), salt, and yeast. Knead vigorously until the dough is smooth.
Place the dough in a bowl, cover with a dishtowel, and let rise for about 1 hour at room temperature. While the dough is rising, mince the onions and dice the bacon and brown them in a large tall saucepan with a tablespoon of oil. Add the lamb, salt and pepper. Add the wine and let it bubble up until the alcohol evaporates. Cook another 20 minutes.
Add more wine and the peas. Cook for an additional 5 minutes. Roll out the dough and turn it out on a well greased baking sheet. Cut out two disks of dough: a larger one for the bottom and a smaller one to put on top. Fill with the lamb and peas and use the smaller disk to seal. Brush the dough with oil. Heat the oven to 350° to 400°F (180° to 200°C) and bake for 30 minutes. Serve warm. Makes 2 to 4 servings.