Boston’s Nebo Cucina & Enoteca is owned by sisters Carla and Christine Pallotta, who never went to culinary school, but had a wonderful teacher in their Italian mother. She’s still cooking up a storm at home, and her recipes, like this Pizza Chiena (or Chiana or even Pizza Gain, depending on dialect), populate their restaurant menus. The rich double-crusted pie, also known as pizza rustica, is stuffed full of cured meats and cheese bound with eggs and is traditionally served at Easter. Since the meats are plenty salty, there’s no need to add any additional salt to the filling, just a little cracked black pepper. You can decorate the middle of the pie with a dough cross if keeping to Catholic tradition.
You'll need a deep, 12-inch round, oven-safe pan of some sort to accommodate this generous pie. Although this particular piece is meant for braising, it does double duty in this case.Buy Now ›
To make the pie: