Pitta Nchiusa is a traditional Sicilian stuffed bread that brings the rich flavors of the Mediterranean right to our table. This savory delight is packed with a delicious filling of meats, cheeses, and herbs, all wrapped in a golden, crispy crust. It’s a perfect dish for sharing with family and friends or enjoying as a hearty snack.
Originating from Sicily, Pitta Nchiusa showcases the island’s love for bold, comforting flavors and simple yet satisfying ingredients. Making it at home lets us experience authentic Sicilian cuisine without leaving our kitchen. Whether you’re a seasoned baker or trying something new, this recipe is straightforward and rewarding. Let’s dive into creating this mouthwatering masterpiece that’s sure to become a favorite in our recipe collection.
Ingredients
To make an authentic Pitta Nchiusa, we need to focus on two main components: the dough and the savory filling. Each ingredient plays a crucial role in delivering the rich Mediterranean flavors this Sicilian stuffed bread is famous for.
Dough Ingredients
Our dough must be soft yet elastic to encase the flavorful filling perfectly. Here are the precise ingredients we use:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 4 cups (480 g) | Sifted, for a light texture |
| Warm water | 1 ½ cups (360 ml) | Approximately 105°F (warm to the touch) |
| Active dry yeast | 2 ¼ tsp (7 g) | One packet |
| Granulated sugar | 1 tbsp (12 g) | Helps activate yeast |
| Salt | 1 tsp (6 g) | Essential for flavor balance |
| Extra virgin olive oil | 3 tbsp (45 ml) | Adds moisture and richness |
Filling Ingredients
The heart of Pitta Nchiusa lies in its robust filling. We combine savory meats, aromatic herbs, and rich cheeses for a bold taste:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Pork sausage | 8 oz (225 g) | Casings removed, crumbled |
| Cubed cooked ham | 6 oz (170 g) | Small bite-sized cubes |
| Pecorino cheese | 4 oz (110 g) | Grated |
| Provolone cheese | 4 oz (110 g) | Cubed |
| Onion | 1 medium | Finely chopped |
| Fresh parsley | 2 tbsp | Chopped |
| Black pepper | 1 tsp | Freshly cracked |
| Red chili flakes | ½ tsp | Optional, for subtle heat |
| Extra virgin olive oil | 1 tbsp | For sautéing onions |
By assembling these distinct ingredients carefully, we ensure the perfect balance of textures and flavors that define Pitta Nchiusa. Let’s move on to preparing the dough and filling with precision and care.
Equipment Needed
To craft an authentic Pitta Nchiusa, having the right equipment is essential for a smooth and enjoyable cooking process. Below is a list of tools and equipment we recommend using to achieve the perfect texture and flavor:
- Mixing Bowl: Use a large mixing bowl to combine and knead the dough comfortably.
- Measuring Cups and Spoons: For precise measurement of flour, yeast, sugar, salt, and olive oil to ensure consistency.
- Wooden Spoon or Dough Scraper: To mix the dough without damaging its elasticity.
- Clean Kitchen Towel or Plastic Wrap: Essential for covering the dough during rising to keep it moist and warm.
- Skillet or Frying Pan: For sautéing onion and other filling ingredients evenly.
- Sharp Knife: To finely chop onions, parsley, and precisely cut the cooked ham and sausage.
- Cheese Grater: Necessary for grating pecorino and provolone cheeses to incorporate flavor into the filling effortlessly.
- Baking Sheet or Pizza Stone: To bake the stuffed bread; a pizza stone can help achieve a crispier crust.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and allows easy transfer of the Pitta Nchiusa.
- Oven Thermometer (optional): Ensures your oven reaches and maintains the perfect temperature for baking.
Summary Table of Essential Equipment
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine and knead dough |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Wooden Spoon / Dough Scraper | Mix and handle dough |
| Kitchen Towel / Plastic Wrap | Cover dough during rising |
| Skillet / Frying Pan | Sauté filling ingredients |
| Sharp Knife | Chop and cut filling components |
| Cheese Grater | Grate cheeses |
| Baking Sheet / Pizza Stone | Bake the stuffed bread |
| Parchment Paper / Silicone Mat | Prevent sticking and ease transfer |
| Oven Thermometer (optional) | Ensure optimal baking temperature |
Equipping ourselves with these tools will allow us to concentrate on creating the rich flavors and textures characteristic of this classic Sicilian delight. Let’s ensure our kitchen is ready to bring the Pitta Nchiusa recipe to life flawlessly.
Instructions
Let’s dive into creating the perfect Pitta Nchiusa by carefully preparing each component and assembling the stuffed bread with bold Sicilian flavors.
Preparing the Dough
- Activate the yeast: In a small bowl, mix 2 teaspoons of active dry yeast with 1 cup of warm water (about 110°F). Add 1 teaspoon sugar to feed the yeast. Let it sit for 5 to 10 minutes until it becomes frothy and bubbly.
- Combine dry ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour and 1 ½ teaspoons of salt.
- Mix wet with dry: Create a well in the flour mixture. Pour in the activated yeast mixture and 3 tablespoons of extra virgin olive oil.
- Form the dough: Stir with a wooden spoon or dough scraper until the dough begins to come together. Then knead by hand on a lightly floured surface for about 8 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky.
- Proof the dough: Shape the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it to coat in olive oil. Cover with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it doubles in size.
Preparing the Filling
- Cook the sausage: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 8 ounces of pork sausage, breaking it apart as it cooks. Sauté until browned and cooked through, about 7 minutes.
- Sauté the onion: Add 1 finely chopped medium onion to the skillet with the sausage. Cook until soft and translucent, about 5 minutes.
- Mix the filling ingredients: In a large bowl combine cooked sausage and onions with:
- ½ cup cubed cooked ham
- ½ cup grated pecorino cheese
- ½ cup diced provolone cheese
- ¼ cup chopped fresh parsley
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes (adjust for spice preference)
- Stir well: Mix everything thoroughly to distribute flavors evenly.
Assembling the Pitta Nchiusa
- Preheat oven: Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough: Once risen, gently punch down the dough to release air. Roll it into a large rectangle about 12 by 15 inches on a floured surface.
- Add the filling: Spread the filling evenly over half of the dough rectangle, leaving a 1-inch border around the edges.
- Fold and seal: Fold the dough over the filling to cover it completely. Press down the edges firmly to seal the “pitta” completely closed. Crimp the edges with your fingers or a fork for a tight seal.
- Vent the top: Use a sharp knife to cut a few small slits across the top for steam to escape during baking.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | – | Prepare oven before assembling |
| Bake Pitta Nchiusa | 375°F (190°C) | 35-40 mins | Bake until golden brown and crust is crisp |
| Rest after baking | Room temp | 10 mins | Allow to cool slightly before slicing |
- Bake: Place the sealed Pitta Nchiusa onto the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes.
- Check doneness: The crust should turn a deep golden brown, firm to the touch, and the filling should be bubbling hot.
- Cool and serve: Remove from the oven and let it rest for 10 minutes. This step lets the flavors settle and makes slicing easier.
By following these steps carefully, we ensure our Pitta Nchiusa emerges with a perfectly crispy crust and a richly savory, aromatic filling that embodies authentic Sicilian tradition.
Serving Suggestions
To fully enjoy the Pitta Nchiusa experience, consider these serving tips that highlight its bold Sicilian flavors and make it an inviting centerpiece at any meal.
Pairing with Side Dishes
Serve Pitta Nchiusa alongside light and fresh sides to balance the richness of the stuffed bread:
- Arugula salad dressed with lemon juice and extra virgin olive oil adds a peppery contrast.
- Roasted vegetables such as zucchini, eggplant, or bell peppers complement the savory filling.
- A bowl of minestrone soup pairs well on cooler days, providing a comforting Mediterranean vibe.
Beverage Recommendations
Accompanying drinks enhance the meal’s authenticity and flavor profiles:
| Drink Type | Description | Serving Tip |
|---|---|---|
| Sicilian Red Wine | Full-bodied and fruity, perfect with meats | Serve slightly chilled at 60°F (16°C) |
| Sparkling Water | Refreshing palate cleanser | Add a slice of lemon or orange |
| Italian Craft Beer | Light to medium ales with citrus notes | Serve cold around 45°F (7°C) |
Serving Temperature and Presentation
- Serve Pitta Nchiusa warm or at room temperature for the best texture contrast between the crispy crust and the melty filling.
- Slice into generous wedges to showcase the colorful filling.
- Plate on a rustic wooden board or an earthenware dish to evoke traditional Sicilian charm.
Flavor Enhancers
We can also offer additional dips and garnishes to intensify the experience:
- A side of marinated olives infused with herbs.
- Homemade marinara sauce for dipping.
- Fresh basil leaves or chopped parsley sprinkled on top for extra freshness.
Make-Ahead and Storage Tips
To enjoy Pitta Nchiusa at its freshest or save time for busy days, mastering make-ahead and storage strategies is essential. Here are our best tips for preparing, storing, and reheating this traditional Sicilian stuffed bread.
Make-Ahead Preparation
- We recommend assembling the Pitta Nchiusa dough and filling the day before baking. After kneading and letting the dough rise, store it tightly covered in the refrigerator.
- Prepare the filling completely and refrigerate it separately in an airtight container.
- When ready to bake, let the dough return to room temperature for about 30 minutes. Assemble and bake as directed.
- This method enhances the flavors as the dough relaxes and the filling melds overnight.
Storing Baked Pitta Nchiusa
- Allow the baked bread to cool completely at room temperature before storing.
- Wrap it tightly in plastic wrap or aluminum foil to preserve moisture.
- Place it in an airtight container or resealable bag to keep the crust from drying out.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing for Longer Storage
- To freeze, wrap the cooled Pitta Nchiusa in plastic wrap and then aluminum foil to protect from freezer burn.
- Label the package with the date.
- It freezes well for up to 3 months with minimal quality loss.
| Storage Method | Duration | Storage Conditions |
|---|---|---|
| Room Temperature | Up to 2 days | Wrapped airtight |
| Refrigeration | Up to 5 days | Wrapped airtight |
| Freezing | Up to 3 months | Double wrapped airtight |
Reheating Instructions
- For the best texture and flavor, reheat the Pitta Nchiusa in the oven rather than the microwave.
- Preheat your oven to 350°F (175°C).
- Place the wrapped or uncovered bread on a baking sheet.
- Bake for 10-15 minutes until the crust crisps and the filling is warmed through.
- If reheating from frozen, thaw overnight in the refrigerator before reheating or bake at 350°F for 20-25 minutes, checking periodically.
Pro Tips to Retain Freshness
- Avoid refrigerating the dough longer than recommended to prevent yeast over-fermentation.
- When freezing, slice the bread beforehand for easy individual portions.
- Use a spray of water on the crust before reheating to revive crispness.
Conclusion
Pitta Nchiusa brings a taste of Sicily right into our kitchens with its hearty filling and crisp crust. Making this traditional stuffed bread allows us to connect with authentic Mediterranean flavors while enjoying a satisfying homemade meal.
Whether we’re sharing it with family or savoring it as a snack, Pitta Nchiusa offers a delightful experience that’s both comforting and impressive. With the right ingredients and a bit of care, we can easily add this classic Sicilian recipe to our culinary repertoire and enjoy its rich, bold flavors anytime.
Frequently Asked Questions
What is Pitta Nchiusa?
Pitta Nchiusa is a traditional Sicilian stuffed bread filled with savory meats, cheeses, and herbs, wrapped in a crispy crust. It represents the bold flavors of Sicily and is often enjoyed as a snack or shared dish.
What are the main ingredients in Pitta Nchiusa?
The dough includes all-purpose flour, warm water, yeast, sugar, salt, and olive oil. The filling features pork sausage, cooked ham, pecorino and provolone cheeses, onion, parsley, black pepper, red chili flakes, and olive oil.
How do I prepare the dough for Pitta Nchiusa?
Activate yeast in warm water with sugar, mix with flour, salt, and olive oil, then knead until elastic. Let the dough rise covered until it doubles in size before assembling.
What equipment is needed to make Pitta Nchiusa?
You’ll need a mixing bowl, measuring cups and spoons, a dough scraper or wooden spoon, kitchen towel or plastic wrap, skillet or frying pan, sharp knife, cheese grater, baking sheet or pizza stone, parchment paper, and optionally an oven thermometer.
How should I cook the filling ingredients?
Sauté pork sausage and onion in olive oil until cooked through. Then combine with cubed ham, grated cheeses, parsley, pepper, and chili flakes for a balanced savory filling.
What is the best way to bake Pitta Nchiusa?
Bake at around 375°F (190°C) on a parchment-lined baking sheet or pizza stone until the crust is golden brown, usually about 30-40 minutes. Let it rest before slicing.
How can I serve Pitta Nchiusa?
Serve warm or at room temperature, sliced into wedges. Pair with fresh sides like arugula salad or roasted vegetables and drinks such as Sicilian red wine or Italian craft beer.
Can I prepare Pitta Nchiusa in advance?
Yes, you can prepare the dough and filling a day ahead and store them separately in the refrigerator. Bake fresh or store the baked bread properly to enjoy later.
How do I store leftover Pitta Nchiusa?
Cool completely, then wrap tightly. Store at room temperature for up to two days, refrigerate for up to a week, or freeze for longer storage. Reheat in the oven to maintain texture.
Is Pitta Nchiusa suitable for beginner bakers?
Absolutely. The recipe uses simple ingredients and straightforward steps, making it accessible even for those new to baking, with rewarding results.