Recipe for ‘Mbriulata: Scrumptious Sicilian Savory Bread
*You can make your own dough from scratch if you like, but this is how my family has done it for fifty years. we make it a few days before Christmas and have a very fun time with it usually with family and friends and neighbors. Everyone KNOWS this bread is like NOTHING ELSE. It’s amazing and delicious and a very special tradition for our family.
Let me know if you make it and how you like it.
and as always, I hope you SPARKLE!
Makes 2 breads. Full disclosure, we make at least 12 breads. 😊
Use ‘Pillsbury Hot Roll Mix’ following the directions for Pizza on the side of the box.
Let rise in a bowl covered with a dishtowel, 30 mins. Knead with flour until it’s no longer sticky. We use our KitchenAid stand mixer for this.
Amounts of filling ingredients for 1 box of Hot Roll Mix:
½ lb sausage, 1/3 lb provolone, ¼ lb genoa salami, couple of handsful of grated pecorino romano cheese, freshly ground black pepper.
Take the sausage out of the casing and divide up onto plates with enough for two breads. I chop the salami and the provolone in my Cuisinart food processor with the steel blade. Drop the salami through the shoot into the spinning blade, it will become pretty finely chopped. Provolone goes into the food processor in big chunks and then pulse the blade until it’s chopped well enough. Divide these up onto plates with enough for two breads as well.
Divide the risen, kneaded dough in two, and roll each half with a rolling pin into a large, very thin circle. You should be able to see the table or countertop thru the dough.
Dot the rolled dough with raw sausage meat, chopped provolone, chopped genoa salami. Sprinkle with grated Pecorino Romano and ground black pepper.
Starting at one side of the dough circle, start from the edge to roll up the dough, pulling it as you roll to make it even thinner. You will end up with a long rope. Coil it like a turban and place on a sprayed baking sheet.
Let it rise again, covered for 30-60 mins. Then bake at 350 degrees for 30 mins. Should be golden brown and sound hollow when the top is tapped with the blade of a knife.
We make at least 12 breads!! They freeze beautifully in gallon ziplocs.
Janice Masters, M.Ed., The Shaman Mama
© Janice Masters 2019