LA PIZZA RUSTICA cooking Lesson
Pizza Chena, sometimes pronounced "Pizza Gaina" and also called Pizza Rustica, is a Southern Italian savory "full pie" with a variety of cheese, cold cuts, and eggs encased in a bread crust.
Friends:
Today is Good Friday for us Catholics, and I have many memories to share but not enough time. Growing up in Italy, the week was not so much on how often I had to play guitar in the church’s band but how quickly I could absorb the pleasant smell of baked sweets and savory pies released from every bakeshop and open window.
It is traditionally made on Good Friday to be eaten on Easter Sunday or taken on the traditional Pasquetta or Easter Monday picnic. It can be made in a 15 x 13-inch rectangular baking dish or a 10-inch spring-form pan. You can use cubes or slices of meat and cheese. If desired, add some tomato sauce on the side for dipping, although this is strictly an American invention promoted by the immigrants within their colonies.
See our step-by-step photos of making a Pizza Chena below.
Ingredients:
Dough:
One tablespoon of dry yeast
2-1/2 cups water (110-115 degrees F.) divided
5-6 cups of all-purpose flour, or 00 Type
One teaspoon of sea salt
2-1/2 teaspoons extra virgin olive oil, divided
Filling:
1 pound mozzarella, sliced or diced (keep dry)
1 pound provolone, sliced or diced
1/2 pound ham, sliced or diced
1/2 pound salami, sliced or diced
1/2 pound capocollo, sliced or diced
Six organic eggs
1/2 cup grated Parmesan cheese
1/3 cup parsley, minced
Salt and pepper to taste
One egg beat with one tablespoon of water
Directions:
In a bowl, combine the yeast with 1 cup of water. Let sit until foamy, about 7-8 minutes. Stir in the remaining water. In another bowl, combine 5 cups of flour with salt. Add the yeast mixture and one teaspoon of olive oil. Mix to form a smooth dough. Turn onto a lightly floured surface and knead until smooth, adding flour as necessary. Grease a large bowl. Put the dough in the bowl and turn to coat. Cover and let rise until double in volume, about 1 hour.
Preheat oven to 375 degrees F.
Grease a 15 x 13-inch baking dish or 10-inch round spring-form pan with the remaining olive oil. Punch down the dough and divide it into two pieces, one a little larger than the other. Roll the larger piece into a rectangular or round shape about 6 inches larger than the baking pan. Fit the dough in the pan, covering the bottom and sides with a slight overhang. Fill the baking pan with alternating layers of the sliced meat and cheese. You should have at least ten layers.
Combine the eggs, Parmesan, parsley, salt, and pepper in a bowl.
Pour the layers into the baking pan.
Roll out the remaining piece of dough slightly larger than the pan. Place the dough over the filling. Pinch the edges together to seal and roll the seam under itself. Brush the top with the egg wash. Bake for 35-40 minutes or until golden brown. Remove from the oven and allow to cool completely. Cut into squares or wedges to serve.
Pizza Chena will keep it in the refrigerator for up to a week.
It is best served at room temperature.
Note:
If you use cubes of meat and cheese instead of slices, combine the six eggs, Parmesan cheese, parsley, and salt and pepper in a large bowl. Stir in the meat and cheese cubes to combine, then pour the mixture into the dough-lined pan. Place the top layer of dough over the filling and proceed in the same manner as above.
Heading Image Attribution Courtesy via the Pioneer Woman
Your lessons are always extremely interesting. We miss dining at your restaurants over the years.