Sicilian sausage rolls

With as much flour as needed, press, stretch and roll the dough into a rectangle close to 12 by 18 inches.

If the dough keeps contracting, stop rolling about a minute to let it relax, then continue.

Brush about half the beaten egg over the entire surface.

Scoop the ricotta in rows with space between, and place sausage in the gaps, staggering every other row so cheese lines up with sausage.

Dust with black pepper and red chili flakes, sprinkle with sliced green onions, and grate Pecorino generously over.

Roll up, stretching and pressing the dough between rows and keeping a uniform roll; stretch the corners and edge to seal, seam at the bottom.

Cut the roll in the centre about three quarters of the way down, divide into quarters, then each quarter into three pieces about an inch and a half wide, working from the centre out; finish the cuts with a bench scraper.

Transfer to a parchment-lined sheet pan.

Brush the remaining egg over the tops and grate a little more cheese over.

Bake in the centre of a 400 degree oven about 45 minutes, until beautifully browned.

Cool on a rack so the bottoms do not get soggy; best at room temperature.

Serve with a tomato sauce spiked with anchovy, lemon, garlic and parsley, with a spoon in it.