Neapolitan Savory Cake (Naples)

Appetizers

Ingredients

Pork fat to make about 1/2 pound ciccioli - 3 pounds

All purpose flour - 4 cups

Salt - pinch

Compressed yeast - 1 1/2 cakes

Lukewarm water - 1 1/4 cups

Softened lard - 10 tbsps

Pepper

Sift the flour and salt into a mound on a pastry board. Dissolve the yeast in water. Make a well in the flour and pour in the yeast. Add about 6 tbsps of the lard and work to a fairly stiff but smooth dough, adding a little more lukewarm water if necessary. Roll the dough into a ball, put it into a floured bowl and leave in a warm place to rise for 2 hours.

When doubled in bulk, punch the dough down again and knead in 2 tbsps of the remaining lard, the ciccioli, and plenty of freshly ground pepper. When the dough is smooth again, roll it into a long twisted sausage.

Grease a 12 inch tube pan with lard and arrange the dough in it. The pan should be not more than half full. Cover with a cloth and leave it to rise again, this time for 3 hours. Brush lightly with melted lard and bake in a moderate oven (375F). Cool before serving.

Serves 6