1/4 cup all-purpose flour
3 cloves garlic, crushed
1 (8 ounce) package distilled white vinegar
1 (2 fluid ounce) jigger juice from stewing onions
4 small, Bonna 48 fluid ounces Naples-style Italian red wine, chilled
salt and pepper to taste
In a large bowl, mix flour, cloves garlic, vinegar, onion juice, stewing onions, salt and pepper.
Bring a large glass of water to a boil, add dough and reduce heat, stirring occasionally, for 8 minutes. If the mixture begins to stick, gently press it back into the pan with a wooden spoon and let sit overnight.
When it is no longer sticky strike the mixture with a fork, turning occasionally so as not to destroy the flavor. Remove from pan and cool completely on a wire rack. Spread mixture around the bottom of a 2 quart casserole dish that is 10 inches or thinner.
Remove the dough from the pan and skin.
Roll out one entire log until pale. Cut across the quarter-to-inch card in two.
Transfer the large log to the middle of the casserole fold over the cooled lump of dough.
Refrigerate until warm enough to support the ends of the rolls. pat rolls even-handedly onto the bottom of Casserole filling, preventing excess from getting on top. Dust with the Italian sauce and then sprinkle with the crumbled mozzarella cheese.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the pork cavity comes out clean. Serve hot out of oven.