PIZZA CHIENA AKA PIZZA GAINA (A NEAPOLITAN STUFFED SAVORY EASTER PIE)

Cooking Time

• Preparation Time: 30 minutes
• Rising Time: 2 hours 45 minutes
• Cooking Time: 45–50 minutes
• Total Time: 3 hours 45 minutes
• Servings: 8

Ingredients

For the Dough

• 1 cup (240 ml) lukewarm water
• 2 1/4 tsp (7 g) active dry yeast
• 2 1/2 cups (350 g) all-purpose flour
• 2 tsp (10 g) salt
• 1/3 cup (80 g) lard (or 80 g butter or 100 g extra virgin olive oil)
• Pepper, to taste

For the Filling

• 1 1/2 cups (300 g) unsalted fresh cow’s cheese, diced
• 1 cup (250 g) dried pork shoulder (or prosciutto), diced
• 1 1/2 cups (150 g) Grana Padano cheese, grated
• 5 large eggs (or 6–7 small eggs), beaten

Step-by-Step Method

1. Prepare the Dough

1. Dissolve the yeast in warm water and let stand for 5–10 minutes until foamy.
2. In a mixing bowl, combine the flour, lard (or butter/olive oil), salt, and pepper. Add the yeast mixture.
3. Knead until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 15 minutes.

2. Prepare the Filling

1. Dice the fresh cow’s cheese and dried pork shoulder (or prosciutto).
2. In a bowl, beat the eggs, then mix in the diced cheese, meat, and grated Grana Padano. Set aside.

3. Fold and Let the Dough Rise

1. After 15 minutes, fold the dough from the outside toward the center to strengthen the structure.
2. Divide the dough into two parts, shape each into a ball, and fold the edges toward the center.
3. Let the dough rise in a covered container at room temperature for 2 hours.

4. Assemble the Pizza Chiena

1. Grease a baking pan with lard or butter.
2. Roll out one dough ball to form a disk slightly larger than the pan. Line the pan with the dough, letting the edges overhang.
3. Pour the prepared filling evenly over the dough.
4. Roll out the second dough ball to form a disk matching the pan’s diameter. Place it over the filling.
5. Fold the overhanging edges of the bottom dough over the top disk to form a sealed border.

5. Rest and Bake

1. Let the assembled pie rest for 30 minutes.
2. Brush the top with melted lard (or butter) and bake in a preheated oven at 180°C (350°F) for 45–50 minutes, or until golden brown.

Serving Suggestions

• Serve warm or at room temperature as a centerpiece for Easter brunch or dinner.
• Pair with a fresh green salad to balance the richness.

Tips

• Customizations: Add other cured meats like salami or pancetta, or mix in Pecorino Romano for extra flavor.
• Dough Resting: Ensure the dough rises properly for a light and flaky texture.
• Storage: Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.

Nutritional Information (Per Serving)