Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) - Calabria
Prep time
Cook time
Total time
Pitta is a typical Easter dish in Calabria and is typically eaten the same day it is made. Pitta is perfect for picnics as a slice can be held easily in one hand.The flavour is a bit like a Calabrian croque madame with its salty prosciutto and salami, creamy mozzarella and nutritious egg encased in a crisp bread shell.
It is said that the pitta was made as a way to test the temperature of the wood ovens. Pitta has many variations and can be stuffed with combinations such as tinned tuna, tomatoes, green olives, onions and oregano; cooked aubergine/eggplant, spicy fennel sausage, scamorza and tomato; black olives, anchovies, salami and Tropea onion; or aubergine, garlic, chillies, tomatoes, mozzarella and basil.
It is said that the pitta was made as a way to test the temperature of the wood ovens. Pitta has many variations and can be stuffed with combinations such as tinned tuna, tomatoes, green olives, onions and oregano; cooked aubergine/eggplant, spicy fennel sausage, scamorza and tomato; black olives, anchovies, salami and Tropea onion; or aubergine, garlic, chillies, tomatoes, mozzarella and basil.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Calabria
Serves: 8
Ingredients
Dough:
- 250 grams biga
- 340 grams 0 flour or strong white bread flour
- 250 mls water
- 7 gramssalt
- 2 grams yeast
- 60 grams prosciutto
- 60 gramssalami (can use soppressa, spicy salami or nduja)
- 2 eggs, beaten with salt and pepper or hard boiled and sliced
- 200 grams mozzarella cheese (can use ricotta or caciocavallo instead)
- 50 grams pecorino cheese, finely grated (can use ricotta secca di pecora instead)
Instructions
- Mix the biga, flour, water, salt and yeast together to form a dough.
- Let it sit for 1 hour covered with cling film.
- Preheat the oven to 220C. Divide the dough into two pieces. Roll out the two pieces to similar sized circles, about 26 cm in diameter.
- Place the salami evenly around one of the pieces of dough, leaving a 2 cm border.
- Cover with the prosciutto and mozzarella.
- Top with the pecorino and pour the egg over (or place sliced hard boiled egg).
- Top with the other piece of dough and roll the edges together to seal.
- Cut a hole in the middle of the dough to allow the steam to escape. Place on a baking pan covered with parchment paper or a hot baking stone. Bake for 20 to 25 minutes or until golden.
