Post by wilderness on Sept 11, 2019 12:43:58 GMT -5
Tomato Pie (Faggats)-Birdy
Author: Gail Sforza Brewer "An Italian Family Reunion Cookbook"
Source: www.applecrumbles.com/2011/07/09/cnyeats-a-taste-of-utica-thick-pizza-faggats/
Servings: 15
Okay you Uticans who miss the old time thick tomato pie - (the kind without mozzarella) This recipe is from the "An Italian Family Reunion Cookbook" written by ex-Utican Gail Sforza Brewer. Faggats (accent on last syllable) is a famous thick pizza from the East Utica Feast of Sts. Cosmo & Damiano (Sept. 27. This is when St. Anthony's Church is host to hundreds of people from all over the East coast, and the people are bused as far away as Canada. The Fort Schuyler Band (La Banda Rosa) plays and marches in the parade through the neighborhoods every year. Here is the recipe from the cookbook.
"An Italian Family Reunion Cookbook"
Olive Oil
Bread dough risen once (1 loaf)
3 cups very ripe plum tomatoes, fresh or canned
1 6-ounce can tomato paste
3 large onions, chopped fine
1/2 cup olive oil
1 cup oil-cured black olives, with pits removed
Salt & black pepper, freshly ground
Generously coat the bottom and sides of a 12 inch x 17 inch baking or roasting pan with olive oil.
On a lightly floured surface, roll out the dough to a thickness of 1 inch and shape it to fit the bottom of the pan. Transfer the dough into the pan, cover with damp towels, and allow to rise 3/4 of the way up the sides of the pan. While it rises, prepare the topping.
Slice tomatoes and discard skin and as many seeds as possible. In a large saucepan, bring tomatoes to boil over medium heat, then reduce heat, stir in tomato paste and simmer uncovered until somewhat thickened (about 45 minutes).
In a skillet, saute` onions, covered, in 1/2 cup olive oil until they are transparent and soft.
Cut olives into halves.
To assemble pizza, spoon tomatoes over top of risen dough, spreading them evenly and gently so as not to cause the dough to fall. Scatter onions and oil on top of tomatoes, then stud entire surface with olive halves. Salt and pepper lightly. (I personally put fresh grated Romano Cheese on top of it before baking)
Bake in the middle of the oven at 350 degrees for 30 minutes or until tips of onions start to brown and the undercrust is golden brown. Cut with bread knife into squares after pizza has cooled a bit, but is still warm. Trying to cut it just after it comes from the oven will shred the pieces and make the edges clump together.
Author: Gail Sforza Brewer "An Italian Family Reunion Cookbook"
Source: www.applecrumbles.com/2011/07/09/cnyeats-a-taste-of-utica-thick-pizza-faggats/
Servings: 15
Okay you Uticans who miss the old time thick tomato pie - (the kind without mozzarella) This recipe is from the "An Italian Family Reunion Cookbook" written by ex-Utican Gail Sforza Brewer. Faggats (accent on last syllable) is a famous thick pizza from the East Utica Feast of Sts. Cosmo & Damiano (Sept. 27. This is when St. Anthony's Church is host to hundreds of people from all over the East coast, and the people are bused as far away as Canada. The Fort Schuyler Band (La Banda Rosa) plays and marches in the parade through the neighborhoods every year. Here is the recipe from the cookbook.
"An Italian Family Reunion Cookbook"
Olive Oil
Bread dough risen once (1 loaf)
3 cups very ripe plum tomatoes, fresh or canned
1 6-ounce can tomato paste
3 large onions, chopped fine
1/2 cup olive oil
1 cup oil-cured black olives, with pits removed
Salt & black pepper, freshly ground
Generously coat the bottom and sides of a 12 inch x 17 inch baking or roasting pan with olive oil.
On a lightly floured surface, roll out the dough to a thickness of 1 inch and shape it to fit the bottom of the pan. Transfer the dough into the pan, cover with damp towels, and allow to rise 3/4 of the way up the sides of the pan. While it rises, prepare the topping.
Slice tomatoes and discard skin and as many seeds as possible. In a large saucepan, bring tomatoes to boil over medium heat, then reduce heat, stir in tomato paste and simmer uncovered until somewhat thickened (about 45 minutes).
In a skillet, saute` onions, covered, in 1/2 cup olive oil until they are transparent and soft.
Cut olives into halves.
To assemble pizza, spoon tomatoes over top of risen dough, spreading them evenly and gently so as not to cause the dough to fall. Scatter onions and oil on top of tomatoes, then stud entire surface with olive halves. Salt and pepper lightly. (I personally put fresh grated Romano Cheese on top of it before baking)
Bake in the middle of the oven at 350 degrees for 30 minutes or until tips of onions start to brown and the undercrust is golden brown. Cut with bread knife into squares after pizza has cooled a bit, but is still warm. Trying to cut it just after it comes from the oven will shred the pieces and make the edges clump together.
