How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Pitta Chicculiata

a Calabrese rustic pizza pie

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Comment by John Barrows on January 1, 2010 at 2:57pm
Patrick and I tout the peasantry in our heritage. Italian and American dirt farmers. This dish tastes of peasantry. Rich and lush with flavor, from one of the poorest regions of Italy. The dough is made with our no-knead recipe, but after the first rise olive oil and egg yolk is kneaded in (originally lard was used). After the dish is assembled, the whole think is let to rise the second time. The filling is tomato, provolone (violating the traditional Italian prohibition of not mixing seafood with cheese), garlic, oil-cured olives, anchovy, capers, and little bit of chili. Baked with a brushing of egg on top.
Comment by Patrick on January 2, 2010 at 3:52am
The use of egg and oil is quite noticeable in the texture of the bread. The thing about a pizza rustica or the stuffed bread that I made is that the filling can be just as diverse as if you were making an ordinary pizza but the filling can't be too liquidy however, for the dough would never bake properly inside.
Comment by Debbie on January 3, 2010 at 5:40pm
John, keep an open mind and mix the seafood with cheese!!! Or just leave the cheese out!

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