Traditional Italian Easter Pastry: Pizza Chiena

Traditional Italian Easter Pastry: Pizza Chiena

Layin' Down the Flavors with Boston's Nebo Cucina & Enoteca's Pizza Chiena

Have a hankerin' for some traditional Italian goodness? Look no further than Boston's Nebo Cucina & Enoteca's savory Pizza Chiena, a delectable, double-crusted pie bursting with flavorful cured meats, cheeses, and eggs. This dish, also known as pizza rustica, is an Easter tradition that'll leave your taste buds feelin' like they've taken a trip to Italy. Here's the lowdown on how to make it:

• Serves: 8 hungry souls
• Cook Time: 1 hour 40 minutes
• Active Time: 40 minutes

Ingredients

For the Dough:

• 2 pounds flour
• 2 tablespoons oil
• 3 tablespoons baking powder
• 1/4 teaspoon black pepper
• 7 large eggs
• 7-8 ounces warm water (or as needed)

For the Filling:

• 1 pound ham, cubed
• 3/4 pound prosciutto, cubed
• 3/4 pound soppressata salami, cubed
• 1 pound fresh cheese, drained (can substitute farmer cheese)
• 2 pounds ricotta cheese
• 7 eggs
• 1/4 cup grated Romano cheese
• a pinch of black pepper
• 1 egg, beaten (for brushing dough)

Let's Get Cookin'

Preparin' the Dough:

1. Mix the flour, baking powder, and black pepper together in a large bowl using a fork. Create a well in the center and toss in the eggs and oil. Beat 'em together with the fork until combined, then start mixin' in the dry ingredients little by little until the dough starts to clump together. Add warm water by the ounce if needed to help the dough come together.
2. Plop the dough onto a well-floured surface and fold it over itself several times, gently kneadin' until smooth. Wrap that puppy up in some plastic wrap and pop it in the fridge until it's time to use it.

Bringin' it All Together:

1. Crank up your oven to 350 degrees Fahrenheit and slather some oil and flour inside a 12-inch round enamel pan.
2. Beat together the 7 eggs in a large bowl and then toss in all the meats, cheeses, and black pepper. Set that aside for later.
3. Cut that dough in half and roll out two rounds, big enough to fit your pan.
4. Stick one round into the bottom of the pan. Fill 'er up 3/4 of the way with the filling.
5. Top it with the other dough round and cinch those edges up tight so not a smidgen of filling escapes. Poke 4 holes in the top for steam to escape or else cut four slits.
6. Bake it for 10 minutes, then brush the top with the beaten egg. Stick it back in the oven for another hour, or until it turns a beautiful golden-brown.

And there you have it, folks! A Pizza Chiena that'll make your taste buds think they're havin' a vacation in Italy! For more mouth-watering options, check out our Spinach Pie recipe and Pastrami and Cheese Pie recipe.

A Little Insight

This scrumptious dish is a traditional Italian Easter treat, serving as a celebration of the end of Lent. The pie is packed with cured meats and cheeses, bound together with eggs, and often features spinach. Since the meats are quite salty, there's no need to add additional salt to the filling, just a dash of black pepper.

[1] Bochner, C. (2021, March 26). Traditional Italian Easter Pie: Pizza Rustica, or Pizza Chiena. The NY Times. Retrieved on March 27, 2023, from https://cooking.nytimes.com/recipes/1016170-traditional-italian-easter-pie-pizza-rustica-or-pizza-chiena[2] Food.com Community. (2022, February 21). Authentic Italian Easter Pie Pizza Rustica. Food.com. Retrieved on March 27, 2023, from https://www.food.com/recipe/authentic-italian-easter-pie-pizza-rustica-177938[3] Leven, D. (2014, March 29). Easter Pie: Simple and Delicious. Serious Eats. Retrieved on March 27, 2023, from https://www.seriouseats.com/recipes/2014/03/easter-pie-simple-italian-easter-bread-recipe.html[4] Sulkowicz, J. (2021, April 4). Pizza Rustica (As Easy As... 1-2-3!). Simply Recipes. Retrieved on March 27, 2023, from https://www.simplyrecipes.com/recipes/pizza_rustica/

1. This traditional Italian dish, known as Pizza Chiena or Pizza Rustica, is a cultural culinary delight, showcasing flavors of cured meats and cheeses, combined with eggs and a hint of black pepper.
2. When attempting to recreate Boston's Nebo Cucina & Enoteca's renowned Pizza Chiena, authenticity lies in following the instructions for the double-crusted dough, the selection of cured meats and cheeses, and the proper cooking time.
3. By employing measures such as 7 eggs, 2 pounds of flour, and 8 tablespoons (or ounces) of warm water for the dough, and a combination of ham, prosciutto, soppressata, and fresh cheese for the filling, you'll be well on your way to a delectable pizza experience reminiscent of a trip to Italy.

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