Pizza Chiena-(Pizza Gaina) Neapolitan Easter Cheese Salami Pie
Pizza Chiena
Equipment
- Equipment Needed
- Food processor (for the dough)
- Rolling Pin
- Pie dish
- Oven
Ingredients
- Ingredients
- For the crust:
- 3 ½ cups all-purpose flour
- 1/3 cup milk
- 2 sticks cold unsalted butter cubed
- 2 large eggs
- 1 tsp fine sea salt
- 1 tsp sugar
- For the filling:
- 7 large eggs
- 32 ounces ricotta drained overnight
- 1 cup Genoa salami cut into ¼-inch cubes
- 1 cup mortadella cut into ¼-inch cubes
- 1 cup prosciutto cut into ¼-inch cubes
- ¾ cup provolone cut into ¼-inch cubes
- ¾ cup mozzarella cut into ¼-inch cubes
- ¾ cup Pecorino Romano grated
- 1/4 tsp nutmeg
- ½ tsp black pepper
- For assembling:
- 1 large egg yolk beaten
- 2 teaspoons water
- 1 tablespoon unsalted butter for greasing the pie dish
- Prep Time
- Dough preparation: 30 minutes
- Dough chilling: 1 hour
- Total time: 2 hours 50 minutes including prep, baking, and chilling time
Instructions
- Method
- Make the Dough: In a food processor, combine flour, salt, and sugar. Add cubed butter and pulse until crumbly. Add eggs and milk, pulsing until dough forms. Divide into two balls, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: In a large bowl, mix ricotta, eggs, nutmeg, and black pepper. Stir in the cubed meats and cheeses until everything is well combined.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out the larger dough ball to fit the bottom of your pie dish. Add the filling and top with the remaining dough, sealing the edges. Brush the top with a beaten egg yolk mixed with water.
- Bake: Place in the oven on the lowest rack and bake for 1 hour, until golden brown. Let it cool before slicing.
- Tips & Variations
- Meat Variations: You can substitute other cured meats like pancetta or bresaola if you prefer.
- Dairy-Free Substitution: Use dairy-free cheese and butter for a dairy-free version of this pie.
- Freezing: Pizza Chiena can be frozen before baking. Wrap it tightly in plastic and foil, and bake from frozen, adding a few extra minutes to the cooking time.
Let me show you how I make this Italian Easter classic with my step-by-step guide. From my own personal experience, the process can seem a little complicated at first, but with patience and a few simple techniques, you can master this dish.
When making Pizza Chiena (Pizza Gaina), here’s what to expect based on the process and results:
- Preparation Time and Complexity:
- Expect the dough preparation to take time, especially if you’re making it from scratch. It requires chilling, which helps it become easier to roll out and handle.
- The filling is relatively straightforward but involves chopping meats and cheeses, which can be time-intensive.
- Texture and Appearance:
- The crust should be golden brown and flaky, holding the dense, hearty filling without breaking apart.
- Inside, the pie will have a layered, colorful look with chunks of meat and cheese distributed throughout the creamy ricotta base.
- Flavor Profile:
- The pie is rich and savory, with a slight tanginess from the cheeses and a robust meatiness from the cured meats. Spices like nutmeg and black pepper enhance the overall flavor.
- Cooking Challenges:
- Rolling out the dough evenly for a smooth, sealed crust may be tricky, especially for beginners.
- Ensuring the filling is evenly cooked can be challenging, so baking on a lower rack helps distribute heat evenly.
- Cooling Time:
- Pizza Chiena needs to cool properly before slicing to prevent the filling from becoming runny and ensure that it sets for clean, defined slices.
- Portion Size and Leftovers:
- The dish is filling and serves well as a main course or appetizer. It’s great for leftovers and reheats well, making it perfect for meal prep during holidays.
- Traditional and Family Variations:
- Recipes may vary between families or regions, and experimenting with your favorite meats and cheeses adds a personal touch to the dish.
Ingredients
For the crust:
- 3 ½ cups all-purpose flour
- 1/3 cup milk
- 2 sticks cold unsalted butter (cubed)
- 2 large eggs
- 1 tsp fine sea salt
- 1 tsp sugar
For the filling:
- 7 large eggs
- 32 ounces ricotta (drained overnight)
- 1 cup Genoa salami (cut into ¼-inch cubes)
- 1 cup mortadella (cut into ¼-inch cubes)
- 1 cup prosciutto (cut into ¼-inch cubes)
- ¾ cup provolone (cut into ¼-inch cubes)
- ¾ cup mozzarella (cut into ¼-inch cubes)
- ¾ cup Pecorino Romano (grated)
- 1/4 tsp nutmeg
- ½ tsp black pepper
For assembling:
- 1 large egg yolk (beaten)
- 2 teaspoons water
- 1 tablespoon unsalted butter (for greasing the pie dish)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Chiena now.
Prep Time
- Dough preparation: 30 minutes
- Dough chilling: 1 hour
- Total time: 2 hours 50 minutes (including prep, baking, and chilling time)
Equipment Needed
- Food processor (for the dough)
- Rolling pin
- Pie dish
- Oven
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Chiena now.
Method
- Make the Dough: In a food processor, combine flour, salt, and sugar. Add cubed butter and pulse until crumbly. Add eggs and milk, pulsing until dough forms. Divide into two balls, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: In a large bowl, mix ricotta, eggs, nutmeg, and black pepper. Stir in the cubed meats and cheeses until everything is well combined.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out the larger dough ball to fit the bottom of your pie dish. Add the filling and top with the remaining dough, sealing the edges. Brush the top with a beaten egg yolk mixed with water.
- Bake: Place in the oven on the lowest rack and bake for 1 hour, until golden brown. Let it cool before slicing.
Tips & Variations
- Meat Variations: You can substitute other cured meats like pancetta or bresaola if you prefer.
- Dairy-Free Substitution: Use dairy-free cheese and butter for a dairy-free version of this pie.
- Freezing: Pizza Chiena can be frozen before baking. Wrap it tightly in plastic and foil, and bake from frozen, adding a few extra minutes to the cooking time.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Chiena now.
What to Expect
This pie will have a rich, savory flavor with a flaky, buttery crust. The filling will be packed with melted cheese and tender meats, creating a hearty dish perfect for special occasions.
Nutritional Information (Per Serving)
- Calories: Approximately 350-400 calories per serving
- Servings: 8 slices
Closing Thoughts
I hope this guide has made making Pizza Chiena a little less daunting! It’s such a special dish that will impress your friends and family. Have you tried it before or plan to? Please, be honest, and let me know in the comment below. I love hearing feedback from a real person like you, so don’t hesitate to leave your honest comment!
Let me know how it goes, and happy cooking!
Enjoy the process, and remember, imperfections in the crust or filling arrangement don’t detract from the deliciousness of this classic Neapolitan Easter treat!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
