A typical winter but delicious recipe even with a warmer climate. A pizza of maize flour and vegetables suitable also for vegetarians
 
SEARCH IN AN AREA

Recipe: Pizz' e ffuje from the village of Orsogna

Recipe: Pizz' e ffuje from the village of Orsogna

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.

Ready?

Ingredients for 4 persons

  • 500gr of maize flour
  • Hot water just enouogh
  • 1.5kg of mixed vegetables such as chives, chicory, beetola, lettuce, black or white cabbage, dressing
  • Potatoes
  • Oil
  • Salt
  • Chili pepper
  • Garlic

Method

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).

...Buon appetito!

COMMENTS :

Events in Orsogna

  • Feast of San Nicola di Bari
    06-12-2019 | Orsogna (CH)
    Religious occurrences

    Add to calendar 2019-12-06 2019-12-06 Europe/Rome Feast of San Nicola di Bari Orsogna

    Village of Orsogna

  • Evening fireworks for the Immaculate Conception
    08-12-2019 | Orsogna (CH)
    Religious occurrences

    Add to calendar 2019-12-08 2019-12-08 Europe/Rome Evening fireworks for the Immaculate Conception Orsogna

    Village of Orsogna

  • Talami's Feast
    13-04-2020 | Orsogna (CH)
    Religious occurrences

    Add to calendar 2020-04-13 2020-04-13 Europe/Rome Talami's Feast Orsogna

    Village of Orsogna

  • Feast of Our Lady of the Angels
    From 01-08-2020 To 02-08-2020 | Orsogna (CH)
    Religious occurrences

    Add to calendar 2020-08-01 2020-08-02 Europe/Rome Feast of Our Lady of the Angels at the Franciscan Convent. Orsogna

    at the Franciscan Convent.

    Village of Orsogna

  • Talami Night Show
    15-08-2020 | Orsogna (CH)
    Religious occurrences

    Add to calendar 2020-08-15 2020-08-15 Europe/Rome Talami Night Show Orsogna

    Village of Orsogna

  • Feast of San Rocco
    From 16-08-2020 To 17-08-2020 | Orsogna (CH)
    Patronal parties

    Add to calendar 2020-08-16 2020-08-17 Europe/Rome Feast of San Rocco Orsogna

    Village of Orsogna


Related News

The villages of truffles: the perfume of the good soil
The villages of truffles: the perfume of the good soil
Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
By Antonella Andretta
Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione

Most read articles of the month

Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
Sauris, the North-Eeast passage
Sauris, the North-Eeast passage
Framed by the evocative landscapes of Carnia, the alpine village of Sauris is known for its lake, its ham, speck and craft beer
By Redazione E-borghi Travel
In Modena the best of opera is on stage
In Modena the best of opera is on stage
The 2019-20 concert season has begun at the Luciano Pavarotti Municipal Theater. An opportunity to listen to world-class artists and visit the charming villages of the Modena area
By Redazione
The villages of truffles: the perfume of the good soil
The villages of truffles: the perfume of the good soil
Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
By Antonella Andretta
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of