Name: Ham- and Cheese-Filled Brioche from Regaleali in Sicily (Sformato di Formaggi Principe di Galles)
Yield: One 10-inch pie, about 16 servings
Cuisine: Italian
Ingredients: 3 cups (12 ounces) of a mixture of Gruyère, Edam, Gouda, and Fontina cheeses, cut into ½-inch dice; ¾ cup (4 ounces) boiled ham, cut into ½-inch dice; 2 tablespoons sugar; 1 teaspoon salt; ½ cup milk; 8 tablespoons (1 stick) unsalted butter, softened; 3⅓ cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); 4 teaspoons active dry yeast; 4 large eggs; Egg wash: 1 egg well beaten with a pinch of salt; 1 cup green peas, fresh or frozen, brought to a boil, cooked for 3 minutes, and drained

Preparation info

One 10 inch pie, about
16
servings

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

Anna Tasca Lanza is an old friend whose family’s ancestral home is the Regaleali wine estate near Caltanisetta in central Sicily. For many years the family’s estate has had a remarkable chef, Mario Lo Menzo, one of the last of a breed thoroughly trained in elaborate French-based cooking, who are called monzù (a corruption of the French monsieur). The monzù tradition began early in the nineteenth century, when many French chefs migrated to Napl