Main Dishes |
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Gooda-Rooni I (with tomatoes) – 1997
Recipe courtesy of Lucia Privetera Greco (Nana)
INGREDIENTS
PREPARATION
Make bread dough and allow to rise, or thaw frozen bread dough and allow to rise.
Pour tomatoes and onion into sauce pan and let simmer until most of the moisture is gone. Add sugar and hot pepper and salt to taste.
Cook Broccoli and drain. Parboil potatoes and drain. Brown meat and drain.
Roll dough out into a circle on a large oiled baking sheet. On one side of the dough spread sauce. Layer meat, then broccoli, then potatoes, then capers, then Romano Cheese. Fold over the top of the dough and crimp the edges. Prick all over with a fork and brush with oil.
Bake at 350 degrees until brown. To check for doneness, lift edge to ensure the bottom is browned too.
A Little History: Gooda-Rooni is our family’s name for cudduruni, a traditional Sicilian stuffed bread brought to America by Sicilian immigrants. The dish became part of Omaha’s strong Sicilian-American food tradition, where names such as Gooda-Rooni, Goodierooni, and Cudduruni have been passed down through generations. Fillings vary from family to family, often including meat, broccoli or other vegetables, potatoes, onions, tomatoes, and cheese. This version comes from Lucia Privetera Greco, our Nana, who brought her Sicilian traditions with her when she settled in Omaha. More than a recipe, it’s a little taste of Sicily, Omaha, and our family history.
- 2 Cans Tomatoes -- 16 oz cans
- 1 teaspoon Sugar
- ½ teaspoon crushed red pepper
- 1 Large Onions -- Sliced
- 1 Bunch Broccoli
- 1 Tablespoon Capers
- Romano cheese
- 3 Large Potatoes -- Sliced
- 2 ½ Pounds Ground Pork or Hamburger
- 2 Pounds Bread dough
PREPARATION
Make bread dough and allow to rise, or thaw frozen bread dough and allow to rise.
Pour tomatoes and onion into sauce pan and let simmer until most of the moisture is gone. Add sugar and hot pepper and salt to taste.
Cook Broccoli and drain. Parboil potatoes and drain. Brown meat and drain.
Roll dough out into a circle on a large oiled baking sheet. On one side of the dough spread sauce. Layer meat, then broccoli, then potatoes, then capers, then Romano Cheese. Fold over the top of the dough and crimp the edges. Prick all over with a fork and brush with oil.
Bake at 350 degrees until brown. To check for doneness, lift edge to ensure the bottom is browned too.
A Little History: Gooda-Rooni is our family’s name for cudduruni, a traditional Sicilian stuffed bread brought to America by Sicilian immigrants. The dish became part of Omaha’s strong Sicilian-American food tradition, where names such as Gooda-Rooni, Goodierooni, and Cudduruni have been passed down through generations. Fillings vary from family to family, often including meat, broccoli or other vegetables, potatoes, onions, tomatoes, and cheese. This version comes from Lucia Privetera Greco, our Nana, who brought her Sicilian traditions with her when she settled in Omaha. More than a recipe, it’s a little taste of Sicily, Omaha, and our family history.
