Speciality from Agrigento for its characteristic sweet crust (due to sugar) and salted filling.
Prepare pie crust, mixing 500 gr. flour, 150 gr. sugar, 150 gr. lard and 2 egg yolks. Divide the obtained dough into 2 parts and roll out very thin. Put one in a greasy baking-pan of oil and the other apart for the crust. Boil the “cavateddi” until al dente and dress with pork ragu; stewed peas; seasoned and sautéed chicken giblets; small cubes of fresh and soft caciocavallo. Fill the pastry case with the dressed “cavateddi”, sprinkle fresh grated caciocavallo and top with the pastry crust, sealing edges. Prick sides and bottom with fork. Garnish if you like. Bake in a very hot oven until edges are lightly browned.
