RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Buricche with Eggplant Filling - pareve
Recipe from: "Italian Jewish Cooking" by Mira Sacerdoti INGREDIENTS: Pastry for Buricche * 1 cup olive oil * 1 cup water * plain flour * pinch of salt 1. Put some flour in a large mixing bowl. Keep more flour handy. Make a hollow in the middle of the flour. 2. Warm water with oil and salt in a small saucepan. When the water is warm, pour it into the middle of the hollow in the flour. Knead into a smooth firm ball, adding more flour if necessary. 3.Cover with towel and let it rest 30 minutes. Flatten pastry with rolling pin and roll it out into a thin sheet (about 5 millimetres). 4. Keep work surface and rolling pin well floured. 5. Cut pastry into round shapes with biscuit cutter or square shapes with a knife. 6. Put filling in the middle; fold each shape in two; pinch firmly all around; bake on baking tray sprinkled with flour. Eggplant Filling INGREDIENTS: * 500 g finely chopped eggplant * 200 g peeled, chopped tomatoes * 3 tablespoons chopped parsley * 1 large chopped onion * 1 cup olive oil * salt and pepper 1. Heat oil, add onion, and fry. 2. When onion is brown, add rest of ingredients and simmer slowly until vegetables are soft enough to be mashed with a fork. 3. Put mashed mix into sieve or colander and drain. 4. Fill buricche and either fry or bake.
