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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cauliflower and Lamb Pie
Cauliflower and Lamb Pie
(Mpanata Ragusana)

1 medium sized cauliflower (about 1.5 lbs)
1 large onion
1/4 cup extra virgin olive oil
1/2 cup of red wine
1/2 lb lamb sausage
2 cups of grated cacciocavallo cheese
Salt and pepper

For the Dough:
2 lbs flour
1 and 1/2 cups of water
2 eggs
1 pinch of salt
1 teaspoon of baking powder
Prepare the 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 and let wine evaporate.
Add the cacciocavallo cheese and let it bind all the cauliflower and sausage set aside.

Prepare the 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 ball.

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

Stretch the dough to fit the top and bottom of a baking pan.
Grease the pan with butter, add bottom dough.
Place the filling on top of the dough, spread out evenly, place the top layer of the dough.

Brush the top with egg and make some small incisions with a fork.
Bake for 30 minutes at 350° F.
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