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Stuffed Focaccia or Pita Piena

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)521.6936
Energy (kCal)5261.0865
Carbohydrates (g)167.6808
Total fats (g)272.4739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic. | 2. Move to a warm place and leave to rise until doubled. | 3. Place the risen dough on your counter and pull it open in the middle. | 4. Punch down and then add the lard, kneading until elastic and silky. | 5. Put back in the bowl and leave to rise again. | 6. Preheat the oven to 180 C or 350°F. | 7. Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard. | 8. Scatter over the pork rind, egg, sausage and pecorino. | 9. Roll out the rest of the dough to the same size and lay on top. | 10. Bind the two with half the beaten egg. | 11. Prick with a fork and brush on the remaining egg. | 12. Bake for about 30 minutes until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 1 kg 889.4927 0.0 197.8871 4.9971
    yeast 50 g 92.5 10.21 11.94 0.45
    water 500 ml 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    lard 115 g softened 1037.3 0.0 0.0 115.0
    pork 200 g blanched chopped rind 752.0 0.0 27.82 70.14
    hard egg 4 chopped boiled 889.4927 0.0 197.8871 4.9971
    spicy sausage 2 cooked cut 1678.2938 77.1108 197.7665 67.1318
    parmesan cheese 200 g 740.0 80.0 80.0 10.0
    egg 1 beaten 71.5 0.36 6.28 4.755

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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