Caicco: Biting into a hyperlocal Sicilian tradition with Canadian ingredients

Passport & Plate - Caicco - Sicilian broccoli and pork loaf

Canada | Friday, March 6, 2015 | 2 photos

Ingredients (Makes two large loaves to serve for large dinners, like at Christmas)


3 large broccoflower

4 cups flour

1 pack yeast (pellet form, not powdered)

Pork Tenderloin or sausage cut into tiny pieces (amount varies according to your taste. If you want more vegetables, add less meat)

1 bunch green onions

1 teaspoon sugar

Pinch salt

Freshly grated Parmesan

Olive Oil
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Directions:

For the dough:


Boil a large pot of water.
Pour it into a bowl and let it cool down a bit
While it is still warm, add one teaspoon sugar and the yeast packet.

On a counter or a plate, take the flour and make it into the shape of a volcano.
Add melted yeast and a pinch of salt
Add water slowly, mixing it into the volcano formation.
Start kneading like you would knead bread.
Once the dough is mixed, set it aside so it can rise.


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For the filling:


Boil the Broccoflower
Brown the pork in a frying pan. Then add chopped green onions. No oil is needed. If your pan gets sticky, just add water. Cook the onions until they are mushy so they don’t take too much space in the loaf. Add salt.


Once the dough has risen, place it on a large baking pan. Sprinkle some flour on top and then flatten it with a rolling pin. Form the dough into a round shape and make it thicker/thinner to your liking.

Layer it up! Spread the filling over the dough.

Place the onion on the bottom
Then the pork tenderloin or sausage
Douse it in freshly grated Parmesan cheese to taste. We suggest a thick enough layer so very little of the broccoflower’s green is visible on the top.

Top off with a tablespoon of olive oil

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Preheat the oven to 375F.

Seal the loaves up. Twist the seams together so the filling doesn’t escape. (Be gentle because the dough can tear!)

Poke two holes in the top for air to escape. If you don’t do this, the loaves could crack.


Put the pan on the lowest oven rack and cook for approximately 10 minutes. Ovens vary so check on it often to avoid burning! This cooks the bottom.

Once the bottom is cooked, transfer the pan to the top rack. Change the oven setting to broil.

When the top is golden brown, transfer it again to the bottom rack.

Reduce temperature to 300F and cook for about another half an hour. Remember to check often because oven times vary.