🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Place the flour in a mound on a clean surface. In a bowl, dissolve the yeast in warm water and pour it into the centre of the flour mound. Begin kneading with a spoon and add the salt. Add the lard in small pieces and continue kneading until you have a smooth dough. Shape the dough into a ball and cover it. Let it rise until it doubles in size.

2. 2

   Clean the broccoli and break the florets, reducing the larger ones. Boil them in plenty of salted water for about 5 minutes after it comes to a boil. In a cup, put a ladle of cooking water and soak the sun-dried tomatoes to soften them. Then, cut them into small pieces.

3. 3

   In a skillet, sauté the crumbled sausage with a clove of garlic. Once the broccoli is ready, add them to the skillet along with the chopped sun-dried tomatoes. Let it all cook for a few minutes and season with salt and pepper to taste.

4. 4

   Divide the risen dough into 8 small balls. Roll out each ball with a rolling pin to achieve a thickness of about a couple of millimetres. Then, place some of the prepared filling in the centre of each dough circle. Fold them in half, sealing the edges with care. You can create a decorative cord pattern if you prefer. Brush the surface with the beaten egg.

5. 5

   Bake the buccateḍḍi in a preheated oven at 200°C for about 30 minutes or until they are golden and fragrant.