Of which 2.2 g sugars and 15.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Easter rustico · Enriched dough · Dense filling visible when cut
Allergens gluten, egg, milk
Pizza chiena
Egg, ricotta, cheeses and cured meats, sealed, Neapolitan style
A big, sealed Easter rustico — canascione, in some traditions — with a dough enriched with lard and a dense filling of eggs, ricotta, salami, cooked ham, provolone and Pecorino. It's served in slices and gets better after resting. There are as many formulas as there are families; this one uses a yeasted dough.
Ingredients
- 500 g (1 lb) type 0 flour
- 260 g (9 oz) water
- 80 g (2¾ oz) lard
- 8 g fresh yeast
- 10 g salt
- 300 g (10½ oz) whole egg
- 300 g (10½ oz) ricotta
- 160 g (5½ oz) Italian salami
- 140 g (5 oz) cooked ham
- 160 g (5½ oz) provolone
- 60 g (2 oz) Pecorino Romano
- 0.8 g black pepper
Method
- Dissolve the yeast in the water. Add the flour and 70 g of the lard and work until the fat disappears into the dough. Add the salt and knead for 8–10 minutes.
- Shape into a ball, cover and let rise for 1 h 30–2 h, until clearly bigger. Lard slows fermentation; don't make up for it with too much heat.
The full method (10 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
