Pizza chiena is a traditional dish of the Easter period, from Naples, a land full of extraordinary dishes and authentic flavors.
This version is taken from the famous site Misya: it is a rich, substantial recipe (definitely not light!), but absolutely wonderful.
It is a savory stuffed pie, very tasty, traditionally prepared on Good Friday. However, since that is a day of fasting, it is eaten the next day and is one of the main dishes for Easter Monday.
While browsing the web I also saw variations made with pasta brisée instead of the leavened dough: if you are short on time it can be an excellent alternative (I leave the recipe in the notes 😉).
Now you have no more excuses… let’s go to the kitchen to make pizza chiena!
I’ve opened a free recipes channel on WhatsApp (no notifications, no sounds) which you can join by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F — every day you’ll find one sweet and one savory recipe!
PIZZA CHIENA
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 8-9 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
INGREDIENTS
- 4 cups Flour (about 500 g)
- 1 cup Water (about 250 ml)
- 0.4 oz Fresh brewer's yeast (about 12 g)
- 1 tbsp Salt
- 6 tbsp Lard (strutto) — about 80 g
- 6 Eggs
- 9 oz Salami (about 250 g)
- 7 oz Provolone
- 5.3 oz Pecorino primo sale (about 150 g)
- 2.6 oz Pecorino
- 1.1 oz Parmigiano Reggiano (about 30 g)
- to taste Salt and pepper
TOOLS
#ADV
- Stand mixer
PREPARATION: PIZZA CHIENA RECIPE
Place the flour in a well on the work surface and put the water with the brewer’s yeast in the center.
When the water has been completely absorbed by the flour, add the lard in small pieces and the salt.
Knead for a long time until you obtain a smooth and homogeneous dough.
Put it away from drafts and covered with a cloth, letting it double in volume: it will take almost 2 hours.
In a bowl beat the eggs with the pecorino, salt and pepper.
Then add the cheeses and salami cut into not-too-small pieces.
Take the dough ball after rising and divide the dough into two parts.
Roll them out to a thickness not too thin — about 1/8 in (3 mm). Misya says 3 mm; I go a little by eye, I’m terrible at these things, alas!!
Grease the chosen pan with lard — about 9 1/2 in — and place the first disc of leavened dough, leaving the dough overhanging.
Pour in the filling of eggs, cold cuts and cheeses and close the pizza chiena with the second disc of dough, sealing and closing the edges well.
Brush the surface of the pizza chiena with a little lard and bake in a preheated oven at 338°F for about 50-55 minutes.
Let it cool slightly, then remove from the oven and from the pan the pizza chiena, then serve it in slices to your guests!
Enjoy your meal with pizza chiena!!!
Annalisa
Tips and notes
SEE ALSO
SAVORY ROLL WITH ARUGULA AND MORTADELLA
RETURN TO HOME FOR NEW AND TASTY RECIPES…
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on Facebook so you won’t miss any recipe or special and can comment with me on the various preparations!!!
Copyright © 2018 Annalisa Altini, All rights reserved
