The Calabrese mpignulata is a savory and delicious pie, great to serve either warm or cold for various occasions: you can enjoy it as an appetizer or aperitif, or as a quick and hearty meal, perhaps accompanied by seasonal vegetables.
Just a few simple ingredients to have a Calabrese rustic pie that is finger-licking good. Let's see in detail how to proceed in preparing this recipe.
Making Calabrian mpignulata is easy even though it doesn't seem like it at first. First, start with the dough, then put the two flours on a work surface and make a well in the middle. Pour in the water with the dissolved yeast.
At this point, start kneading the ingredients first with a fork so as to easily incorporate the flour into the liquid, then with your hands until you obtain a loaf that is not completely formed.
Once this operation is complete, add the lard, salt and continue to knead vigorously for at least 10 minutes, then make some book folds and finally let the dough rest inside a bowl covered with a cloth for at least 2 hours. In the meantime, prepare the filling as follows: first, boil the eggs for 10 minutes in boiling water, then let them cool.
Meanwhile, place the ricotta in a large bowl and season it with salt and pepper to taste, then work it all with a spatula until you create a smooth and homogeneous cream. Add the diced sausage, the diced soppressata, and the previously boiled and diced eggs.
Give it a first mix, always with the spatula, then add the grated pecorino, the primosale, and continue to mix all the ingredients well.
Once the dough has rested, prepare a rectangular baking tray lined with baking paper, then place the dough you prepared earlier inside and, with your hands greased with oil, spread the dough over the entire base of the baking tray, making sure to leave enough dough to create a border.
Pour the filling onto the rolled-out pastry, create a border by turning the dough over itself and finally bake in a preheated static oven at 200° for 30-40 minutes, then remove the mpignulata from the oven and let it cool before cutting and serving.
This Calabrian savory pie will keep in the refrigerator for a couple of days in an airtight container.