Ingredients
FLOUR 0
150 gr
MANITOBA FLOUR
150 gr
WATER
300 gr
FRESH BREWER’S YEAST
10 gr
EXTRA VIRGIN OLIVE OIL
25 gr
SALE
10 gr
RECTANGULAR PUFF PASTRY
1 roll
FOR THE STUFFING
PEELED TOMATOES
500 gr
TRY IT
200 gr
BAKED HAM
200 gr
EXTRA VIRGIN OLIVE OIL
2 tbsp
SALE
q.b.
TO BRUSH
EGG
1
LATTE
2 tbsp
instruction
The Parisian is a typical specialty of the Campania tradition , a cross between a focaccia and a rustico which has a very interesting history . It consists of a base of pizza dough and a top layer of crunchy puff pastry. Between the two doughs, a tasty filling of cooked ham, peeled tomatoes and cheese (usually caciocavallo). Golden on the outside, soft on the bottom and melting at the heart, the Parisian is a great classic of Neapolitan street food , available in most bars and takeaways in the city.
Invented in a rotisserie in Afragola in the 1970s, it seems that the Parisian has much older origins and was made for the first time in honor of Maria Carolina of Habsburg-Lorraine, sovereign of the Kingdom of the Two Sicilies; hence the name Parisian (from the Neapolitan dialect p’ ‘a riggina , i.e. “for the queen”). Excellent hot and stringy , this rustic pizza can also be enjoyed cold.
It is a delicious and irresistible snack , ideal to satisfy any peckishness, but it can be cut into squares and served for aperitifs, birthday buffets and parties. Consumed in more generous portions and accompanied with a crunchy salad, it is an excellent and satiating single dish . There are different versions of Parisian pizza: without tomato, for example, or with the addition of mortadella, peppers and aubergines. Instead of the classic caciocavallo, we used provola but, if you like, you can replace it with another stretched curd cheese of your taste.
ADVERTISEMENT
