Caffe Bondi's 'mpanata ragusana (pie of cauliflower and lamb sausage)

• 1 md. size cauliflower (about 1.5 lbs)
• 1 lg. onion
• 1/4 cup olive oil
• 1/2 cup of red wine
• 1/2 LB lamb sausage
• 2 cups of grated cacciocavallo cheese
• salt, pepper

For dough

• 2 lb. flour
• 1 .5 cup of water
• 2 eggs
• 1 pinch of salt
• 1teaspoon of baking powder

Procedure for filling

Clean cauliflower and cut in large pieces

Blanch in salted water

cut onions in small squares

Remove cauliflower from water,

cut into smaller pieces and sauté in olive oil with the onion

crumble sausage into small pieces and add to cauliflower

add 1/2 cup of wine

let wine evaporate

add the cacciocavallo cheese and let it bind all the cauliflower and sausage

set aside

Procedure for dough

Make a well with the flour, add water in the center and the baking powder

let it dissolve in the water and add the salt, slowly incorporate the flour, add the eggs as needed and mold creating a large all.

cut ball in two and let it rest for about 2 hours.

stretch the dough to fit the top and bottom of a cooking pan

grease with butter the pan, add bottom dough
and place the filling on top of the dough, spread out evenly, place the top layer of the dough

brush the top with egg and with make some small incisions with a fork

bake for 30 min. at 350 F