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.
- 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.
