The Parigina is a typical Campanian leavened product, suitable for picnics, aperitifs, and appetizers. I decided to make a white version with sourdough, very easy and also suitable for Christmas lunches and dinners, especially as a smart solution for children who often don’t like elaborate dishes or sitting at the table for long. With this white Parigina with sourdough (but it can also be made with brewer’s yeast), you’ll have something tasty on the table suitable for them.
If I’ve piqued your interest, while you’re tying your apron, take a look at these appetizer suggestions of mine!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 329.02 (Kcal)
- Carbohydrates 31.52 (g) of which sugars 0.56 (g)
- Proteins 13.82 (g)
- Fat 16.30 (g) of which saturated 5.76 (g)of which unsaturated 8.74 (g)
- Fibers 1.39 (g)
- Sodium 486.51 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Making the white Parigina with sourdough is very easy since it consists of pizza dough, filling, and puff pastry. I will provide the recipe and process for making the basic pizza dough, but it can be replaced with 500 grams of ready-made pizza dough.
- 1 1/2 cups Type 1 flour
- 1 cup spelt flour
- 7 oz water
- 1 tsp malt (diastatic powder)
- 1 extra virgin olive oil
- 1 tsp salt
- 3 1/2 oz sourdough
- 1 roll puff pastry
- 5 oz cooked ham
- 12 oz mozzarella (for pizza)
- 2 tsp milk (for brushing)
Tools
- 1 Stand mixer
- 1 Pastry board
- 1 Brush
- 1 Container
- 1 Baking pan
- 1 Lid
- 1 Baking paper
- 1 Rolling pin
- 1 Pizza cutter
Steps
With the right amount of pizza dough, preparing the white Parigina is not difficult, really. It’s just a matter of assembling. Since my sourdough Gino wants to be the center of attention, I’ll include the process for making the base dough yourself (if you want).
Dissolve the refreshed and doubled sourdough in 3 oz of the recipe’s water. Turn on the stand mixer and let it run until it becomes a milky liquid full of bubbles. Add the malt and dissolve it.
Add the sifted flours in portions, alternating with the remaining water. Ensure each ingredient is fully incorporated before adding the next.
The dough will start to form, cleaning the sides of the mixer bowl. At this point, add the oil and then finish with the salt. Increase the speed to finish the formation.
Once formed, transfer the dough to a container or lightly oiled bowl and wait half an hour/an hour before placing it in the fridge. Since there’s no need for a large crumb structure, you don’t need to fold the dough in the bowl. Cover the container, or alternatively, use plastic wrap or a silicone lid on the bowl and refrigerate overnight.
After letting the dough come to room temperature for half an hour, roll out the base with a rolling pin and place it on the baking sheet lined with parchment paper. Slice the mozzarella and place it over the entire surface, leaving a border all around to seal the white Parigina with sourdough.
Lay the slices of cooked ham flat over the mozzarella, covering the entire surface.
Take the puff pastry and lay it over the filled dough. Seal by folding the dough border over the puff pastry.
With a fork, decorate the border and with a pizza cutter, decorate the puff pastry surface. Before baking, brush with a little milk.
While finishing assembling the White Parigina with Sourdough, preheat the oven to 350 degrees Fahrenheit in static mode.
Once it reaches the right temperature, bake for about 20/25 minutes or until the Parigina is golden.
Wait for it to cool before cutting, and then enjoy!
Storage and tips
The White Parigina with Sourdough keeps for a couple of days, but I’m sure it won’t last that long! It’s an appetizer that allows many interpretations: you can change the fillings, maybe even with vegetarian options, or you can create small single servings to give to each guest. If you enjoyed this recipe, come on Instagram to tell me how you would like to fill it!
