ALSO FOR VEGANS
Pizz 'and ffuje, or Pizz and fuje (also called pizz and minestr) is a typical dish from Orsogna and the Chieti area. This maize pie with vegetables is based on simple and genuine ingredients from the result not only tasty but also highly salutary.
Being 100% made from vegetables, this dish known throughout all Abruzzo (with different variants) is suitable for vegetarian palates and although it is a typical winter dish, it is also great in the hot season.
Like other dishes from the tradition of the villages, Pizz 'e ffuje has ancient origins and was born to recover the kitchen left overs.
Traditionally, this pizza should be cooked under the "coppo", that is, a large concave pot of iron, directly on the fireplace stone. Today we will use an oven.
Let's start by preparing the pizza since it takes longer to cook. Quickly mix the flour with a pinch of salt and boiling water, helping with a fork to shake. We continue to add water and knead until we get a consistency like bread.
We put the dough on an oiled baking tray, keeping it high about a centimeter.
We stretch an oil wire on the surface and put it in the oven at 200 degrees for about an hour.
As the pizza is in the oven, we boil the vegetables and the potatoes that we have previously peeled and cut into big disks. Let's dry and season with garlic, chilli pepper and salt.
When the pizza in the oven turns out not too crispy (crumbly and well-cooked) we break it into the already seasoned vegetable and put it in a large bowl. The Pizz 'and ffuje should be served hot!
The left over soup can be heated in a pan with other oil and this is called the mijicalle (crumbs or mollies).