Pitta Chicculiata

Name: Pitta Chicculiata
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 kg (2¼ lb) fresh ripe tomatoes, peeled, seeded and chopped; 50 g (1½ oz) salted anchovies, washed and filleted; 450 g (1 lb) plain flour plus extra for kneading; 50 g (1¾ oz) salted capers, washed; a pinch of salt; 20 g (¾ oz) fresh yeast, diluted in a little warm water, left to froth up in the airing cupboard or warm place; 100 g (3½ oz) black olives, stoned and chopped; 2 egg yolks, beaten; 100 g (3½ oz) lard, cubed; 200 g (7 oz) can tuna in oil; 1 large clove garlic; olive oil

Calabrian Pizza

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This is a pizza with the filling on the inside. Fillings inside pitta can be all kinds of things, from basil, tomato and olive to sausages and cheese.

Ingredients

450 g (1 lb) plain flour plus extra for kneading
a pinch of salt

Europe
Italy
Calabria
Mediterranean
Pizza

Method

Put 450 g (1 lb) of the flour on to the table top. Make a hollow in the centre with your fist and put the salt and yeast in the hollow. Mix together and knead with as much water as it takes to make a

Ingredients

Method

Photos