Chop the onion and fry gently in oil. Add the pork and beef, season with salt and pepper and mix well. Pour on the wine and allow to evaporate. Add the grated chocolate and the almonds. Cook over a low heat for 30 minutes, stirring from time to time in order to prevent the mixture from sitcking to the bottom of the pan. Before drawing off the heat, slowly fold in the stiffly-beaten egg whites. Divide the dough into two parts. Roll out with a rolling pin to form two discs. Oil a baking tin or a round baking pan and line with one of the discs. Pour over the meat sauce and cover with the other disc, peressing the edges together will. Prick the surface with a fork to allow the steam to escape. Brush the pie with the beaten egg yolk and bake in a hot oven for about 20 minutes

Per serving: 192 Calories; 8g Fat (55% calories from fat); 4g Protein; 10g Carbohydrate; 0mg Cholesterol; 557mg Sodium

the way from Sicily. This book is not printed in the U.S.