About: Broccoli and Sausage Cuddiruni

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Nonna's recipe I know she used a lot of olive oil - it's good for the complexion you know. She used to let the dough rise on the bed covered with sheets and blankets-my brothers and I used to get such a thrill peeking at the dough under the sheets, it's amazing it ever proofed.

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rdfs:label	Broccoli and Sausage Cuddiruni
rdfs:comment	Nonna's recipe I know she used a lot of olive oil - it's good for the complexion you know. She used to let the dough rise on the bed covered with sheets and blankets-my brothers and I used to get such a thrill peeking at the dough under the sheets, it's amazing it ever proofed.
dcterms:subject	Black olive Recipes Anchovy Recipes Broccoli Recipes Potato Recipes Garlic Recipes Mozzarella Recipes Sicilian Recipes Cuddiruni Recipes Calzone Recipes Pork sausage Recipes Italian Meat Dishes Pizza Recipes
abstract	Nonna's recipe I know she used a lot of olive oil - it's good for the complexion you know. She used to let the dough rise on the bed covered with sheets and blankets-my brothers and I used to get such a thrill peeking at the dough under the sheets, it's amazing it ever proofed. The filling was always broccoli that had been boiled until kind of mushy(Nonna loves mushy broccoli, but we can forgive her for that) then she would sautee the broccoli with garlic and that would go on top of the focaccia dough, then a layer of crumbled sausage (the kind with the fennel seeds..mmm) anchovies, boiled potato chunks, mozzarella, oil-cured black olives, more olive oil, salt, even more olive oil and then a top layer of dough. I would be allowed to poke my fingers in the dough and then she would-can you guess?...did you guess drizzle more olive oil on it? If you did then good, because that's what she did and then she would slip it into the oven and bake it until it was golden brown.

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