The pizza chiena is a dish that is usually cooked during the Easter period and is typical of Naples, a region rich in amazing foods and gastronomic traditions!
The recipe is from the famous site Misya and it is a rich dish, certainly not slimming but absolutely amazing!!!
This rustic dish, full of ingredients and very tasty, is usually prepared on Good Friday, but since it is a day of vigil, it is eaten the next day and is certainly an important dish for Easter Monday.
I have also seen recipes online where instead of yeast dough they used shortcrust pastry of which I leave you the recipe in the notes, so if you want shorter times, you have no excuses, okay?? Let’s go to the kitchen and prepare the pizza chiena!
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PIZZA CHIENA
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8/9 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 4 cups Flour
- 1 cup water
- 0.5 oz fresh yeast
- 1 tablespoon salt
- 3 oz lard
- 6 Eggs
- 9 oz salami
- 7 oz provolone
- 5.3 oz pecorino primo sale
- 2.6 oz pecorino
- 1 oz Parmesan cheese
- to taste salt and pepper
TOOLS
#ADV
- Stand Mixer
Preparation PIZZA CHIENA RECIPE
Place the flour in a fountain on the work surface, putting the water with the fresh yeast in the center.
When the water is completely absorbed by the flour, add the lard cut into pieces and the salt.
Knead for a long time until you obtain a smooth and homogeneous dough.
Keep it safe from drafts and covered with a cloth, allowing it to double in volume: it will take almost 2 hours.
Beat the eggs in a bowl with the pecorino, salt, and pepper.
Then add the cheeses and salami cut into pieces, not too small.
Take the dough after rising and divide the dough into two parts.
Roll them out to a thickness that is not too thin, about 1/8 inch according to Misya; I go a bit by eye, I’m terrible at these things alas!!
Grease the chosen mold with lard 24 cm and place the first disk of leavened dough leaving the dough over the edge.
Pour the filling of eggs, cured meats, and cheeses and close the pizza chiena with the second disk of dough, closing and sealing the edges well.
Grease the surface of the pizza chiena with a little lard and proceed to cooking by baking in a preheated oven at 340°F for about 50/55 minutes.
Allow to cool slightly, then remove from the oven and serve the pizza chiena in slices to your guests!
Enjoy your meal with the pizza chiena!!!
Annalisa
Advice and Notes
SEE ALSO
SAVORY ROLL WITH ROCKET AND MORTADELLA
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