'mpanata di maiala

"Boil a head of cauliflower in salted water, remove it when still slightly firm, and chop it into large chunks. Then season it in a frying pan in which you have sautéed a small onion cut into thin slices in olive oil. In another pan, you fry up a piece of fresh sausage, and the moment it turns golden, cut it in small discs no more than a quarter of an inch in width, removing the skin. Add the cauliflower to the pan with sausage bits and oil, adding a few potatoes sliced into thin, transparent discs, some chopped black olives, salt and spices. Stir this assortment well. Knead some leavened bread dough into a broad flat disc and mould this into a cake tin with a tall rim; fill this with the mixture and cover with another round sheet of dough, kneading the edges together. Spread lard over the upper parts and put it in a very hot oven. Remove it as soon as it turns golden brown (but this will take half an hour or so)." (Andrea Camilleri, Wings of the Sphinx) Ah! Ik hou van vage recepten.