ABRUZZO - Salted dough with Olive Oil, ricotta and squash
0.88lb Viaggio Flour
Salt to taste
½ cup Viaggio Extra Virgin Olive Oil
½ cup white wine
Water to taste, optional (only if the dough is to dry)
5 slices of Ricotta cheese
1 clove of garlic
1 egg yolk
Knead Viaggio flour, Viaggio Extra Virgin Olive Oil and wine. Knead the dough until it is moist and smooth. At this point get two sticks of different sizes. Roll out the bigger dough and put it into a 9” cake tin and pierce the dough with a fork. Cut the pumpkin into thin slices and arrange them on a baking tray covered with parchment paper. Season with olive oil, finely chopped garlic and fresh rosemary. Bake at 270°F.
Stuff the inside of the cake with Ricotta cheese, making sure to cover the surface of the dough. Cover the layer created with Ricotta by placing the chips of roasted pumpkin. Cover the filling with the dough obtained from the smaller stick of dough. Pierce again the surface with a fork, coat with an egg yolk and garnish with poppy seeds. Bake at 360° F for 30 minutes.