Best 2 Pizzagaina Recipes
In the culinary realm, where flavors dance and aromas intertwine, there exists a dish that has captivated hearts and taste buds for generations: Pizzagaina. Originating from the vibrant region of Campania in Southern Italy, this savory masterpiece is a symphony of textures and flavors that showcases the bounty of the Mediterranean. Imagine layers of golden-brown dough enveloping a hearty filling of escarole, succulent raisins, plump pine nuts, and the briny delight of anchovies. This delectable dish, often associated with the festive period of Easter, is a testament to the culinary artistry and the rich traditions of Italian cuisine. Embark on a culinary journey as we delve into the secrets of preparing this iconic dish, exploring variations that range from the classic Neapolitan version to innovative interpretations that add a contemporary twist to this timeless favorite.
Here are our top 2 tried and tested recipes!
PIZZAGAINA
Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Provided by SMZCOZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g
PIZZAGAINA
Steps:
- In a large mixing bowl mix spry and flour. After mixing add eggs and water and continue to mix until mixed thoroughly. Set aside. In a large bowl mix all ingredients until well mixed. * Grease glass or enamel baking dishes with spry. Then sprinkle flour on the bottom of the pan. * Cut a piece of dough and roll out to fit over the dish. Dough must be thin, placed firmly onto dish and cut excess from the top. Use excess to make basket weave pattern on top before baking. * Scoop mixture into dishes ¼ to ½ inch from top to allow rising. * Make basket weave leaving 2 inch spaces in between. * Bake at 350 for 1 ½ hours or until knife comes out clear. Let cool, best served at room temperature.
Tips:
- Use high-quality ingredients, especially the tomatoes and olive oil.
- Don't be afraid to experiment with different types of cheese and toppings.
- If you're using a pre-made pizza crust, be sure to cook it according to the package directions.
- Don't overcrowd the pizza with toppings, or it will be soggy.
- Bake the pizza at a high temperature so that the crust gets crispy.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Pizza alla genovese is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for a quick and easy weeknight meal. So next time you're looking for a delicious and satisfying meal, give this recipe a try!
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