A Seasonal Pie that Should be Served Year Round
The saltiness of the chewy pork matched with the cavolo nero makes the pie taste as good as it looks!
This ground pork Christmas/New Year's sausage includes the skin and fatback and is blended with clove, mace, nutmeg, salt, and dextrose. After aging for two weeks, these sausages get poached in a deep pot for two hours. You’ll want to let them cool all the way down before slicing. (Just for fun, we cut into the still steaming sausage, sending a long stream of hot porky water shooting across the kitchen!) Once it’s cooled, remove the case and slice into 1/4 thick slabs. Quarter the slabs and set them aside.
Get Your Greens On
Remove the stems of the nero cavo. If you poached the sausage at home, blanch the leaves in the same water. Once they turn bright green, remove and set aside. Chop the kale into one-inch chunks and then sauté in olive oil. Chef Miller added a splash of olive oil soaked sliced garlic during the last minute of cooking. Remove from heat and sprinkle with sea salt. At Pizzera Ortica, the salt is spiked with dried rosemary, marjoram, and thyme.
Mascarpone and Mozzarella Meet
Pizzeria Ortica sources their dairy locally from Gioia cheese. The lightly smoked mozzarella is cubed and the mascarpone gets a dusting of fresh nutmeg, black pepper, and salt. The dough is then topped with the mascarpone and cubes of fresh and smoked mozzarella.
Assembling the Pie
Atop the cheese goes the garlic sautéed kale, quarters of cotechino, and a sprinkle of Parmesan cheese. The dough at Pizzeria Ortica is a made with a high gluten Giusto's flour and a 300-year-old biga from Naples. Fermented for two days, the crust has just enough chew to stand out from the softer, more traditional '00' crusts.
The Mugnaini Oven is fired up to 650-700 degrees (800-900 at the dome) and the pies are cooked for 90 seconds.
Finish It Up
The spring onions are julienned and tossed in a bath of ice water, transforming into lovely curls. Sprinkle them on top of your pizza and your ready to eat!