This delicious and beloved savory lamb pie is made in every home in Ragusa, in the Region of Sicily for Easter. This very typical dish is made by the Ragusani nel mondo, no matter where they live!

Dough:
4 cups flour
1 teaspoon SAF instant yeast
1/3 cup vegetable shortening
1 1/3 cups warm water
1 teaspoon salt

Filling:
1 1/2 lbs lamb stewing meat with bones
1 1/2 lbs lamb shoulder chops (3 chops) with the little round bone, each cut into about 3 pieces
5 large cloves garlic, peeled and chopped
1/2 bunch of Italian flat leaf parsley, chopped
salt and black pepper to taste
2 tablespoons of flour to place on the bottom before the filling is added to the crust to help thicken the meat juices while baking.

Glaze:
1 egg beaten and brushed on the top crust.

Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

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INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing