Ingredients
500 g flour
2 eggs
evo oil
salt
200 g eggplants and zucchini
400 g pork meat or veal
scamorza or caciocavallo
pepper
2 tomatoes
Prepare a dough with flour, eggs, lukewarm water, some drops ov evo oil, a pinch of salt. When it gets velvety cut it into two parts and roll them out into two thin sheets, one bigger than the other. The filling is made with diced and fried eggplants and zucchini, minced and fried pork or veal slices sautéd in a pan, some slices of caciocavallo or scamorza, pepper, a couple of crushed tomatoes.
Place the bigger sheet of dough in an oiled baking pan, spread the filling over, cover the mixture with the other sheet of dough giving it a cocked-hat shape (elsewhere this pie has a roundih shape like the baking-pan). Riddle the surface with little holes using a fork and bake in a hot oven for 30 minutes at 180°C. Eat either hot or cold.
