Pitte con la Niepita
Pitte con la Niepita are rustic focaccias from Aspromonte filled with niepita (wild mint), an aromatic herb that grows naturally on the Calabrian mountains. A beautifully simple dish that captures the very essence of mountain flavors.
Traditionally prepared for patron saint festivals and mountain picnics.
Preparation
- 1
Dissolve the yeast in the lukewarm water. Knead with the flour, oil and salt for 10 minutes.
- 2
Let rise covered for 1 hour and 30 minutes.
- 3
Wash the niepita and chop it roughly. Cut the sun-dried tomatoes into thin strips.
- 4
Divide the dough into two portions. Roll out the first one and place it in an oiled baking dish.
- 5
Distribute the niepita, sun-dried tomatoes and minced chili pepper. Cover with the second layer of dough.
- 6
Seal the edges, prick the surface with a fork and brush with olive oil.
- 7
Bake at 200°C for 25 minutes until golden brown.
- 8
Chef's Tips
Niepita is an aromatic herb with a scent between mint and oregano. If you can't find it, you can use wild mint or a mix of mint and oregano.