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Imagine the delight of slicing into a rich and savory Italian Easter Pie, or Pizza Chena, a dish brimming with layers of delicious meats, cheeses, and eggs. This traditional Italian recipe is a must-have for Easter celebrations, a flavorful tradition cherished across generations. Whether you’re new to Pizza Chena or a seasoned pro, this recipe captures the heart of Italian culinary heritage.
Why You’ll Love This Recipe
The Pizza Chena is a celebration of flavors and textures, combining the savory goodness of Italian meats with creamy cheeses, all encased in a flaky crust. Perfect for gatherings, this pie is not only delicious but also visually impressive, making it a show-stopping centerpiece at any table. Plus, it’s a wonderful way to bring a taste of Italy to your Easter feast.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Wooden spoon
- 10-inch springform pan
- Rolling pin
- Pastry brush
- Knife and fork
Ingredients
Dough:
- 1 packet of active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups warm water
- 5-6 cups flour
- 2 tablespoons olive oil
Filling:
- 1/2 lb sweet Italian sausage (or hot, if preferred), removed from the casing
- 3 eggs, beaten
- 2 eggs, hard-boiled and chopped
- 1 lb ricotta cheese
- 1/3 lb fresh mozzarella, cut into bite-size pieces
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 lb prosciutto (or American ham), sliced and cut into 1-inch pieces
- 1/4 lb Genoa salami, sliced and cut into 1-inch pieces
- 1/4 lb pepperoni, sliced and cut into 1-inch pieces
- Parsley flakes and pepper to taste
- 1 egg yolk for egg wash
Step-by-Step Instructions
- Prepare the Dough: Dissolve yeast, sugar, and salt in 2 cups of warm water in a large bowl. Add 5 cups of flour and 2 tablespoons of olive oil. Mix with a spoon until the dough forms, then knead on a floured surface for 5-10 minutes. Place in a bowl, coat with olive oil, cover, and let rise for 2 hours. Punch down the dough, divide it into two, roll out, and place one piece in a 10-inch springform pan, letting it hang over the sides.
- Prepare the Filling: Brown the sausage, breaking it into small pieces. In a large bowl, mix the beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Pour the filling into the crust, leaving about an inch from the top.
- Cover with the second dough piece, crimp the edges with a fork, and create a dough cross on top. Cut slits to vent.
- Brush with egg yolk. Bake at 350°F for 60-75 minutes until golden brown.
- For best results, make a day or two ahead, cool, refrigerate, and bring to room temperature before serving.
Tips for Success
- If using a ready-made pie crust, roll it out to fit the springform pan properly.
- Ensure all meats are cut into uniform pieces for even distribution.
- Let the pie cool completely before storing to maintain its structure and flavor.
Additional Tips and Variations
- Experiment with different cheeses or add vegetables like spinach for variation.
- Serve with marinara sauce on the side for those who prefer a saucy touch.
Nutritional Highlights (Per Serving)
This hearty pie is rich in protein and calcium, offering a balanced indulgence perfect for holiday celebrations.
Frequently Asked Questions (FAQ)
Can I make this pie ahead of time?
Yes, it’s best made a day or two in advance to let the flavors meld.
What if I don’t have a springform pan?
A deep-dish pie pan can work as an alternative.
Can I freeze leftover slices?
Yes, wrap them well, and they can be frozen for up to a month.
Conclusion
Ready to embark on a culinary journey with this Italian Easter Pie? Gather your ingredients, follow these steps, and create a new Easter tradition that your family and friends will adore. We’d love to hear your experiences and see your delicious creations, so don’t forget to share your stories and photos. Buon appetito and happy Easter!
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