Chizze
Chizze
Chizze are puff pastry parcels filled with Parmigiano Reggiano, fried until golden and crispy.
Chizze are a fried preparation with a simple structure and a strong character: a thin pastry encloses the Parmigiano Reggiano, which during cooking becomes the soft and tasty center of the bite. The pasta, enriched with butter, lard and oil, offering a crumbly, crispy texture on the outside, contrasting with the stringy, intense flavor of the filling. They're best served freshly fried, while the surface retains its golden color and the cheese is still warm. Frying in oil guarantees a fragrant result; lard, indicated in the recipe as a traditional choice, lends a richer flavor to the cooking. Chizze are a staple of Emilia-Romagna's regional cuisine and showcase just a few ingredients through the thinness of the pastry and careful sealing.
Instructions
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6 steps · natural Italian voice
Prepare the dough
Pour the flour into a bowl and add the salt, butter, lard and a tablespoon of olive oil. Add a little warm water at a time and knead until you get a smooth dough. a mixture Smooth and workable. Continue until the dough is compact, free of dry patches, and elastic enough to roll out.
Roll out the pasta sheet
Transfer the dough to a work surface and roll it out until it's about 3 millimeters thick. Keep the dough even: an even surface promotes even cooking and allows you to seal the cracks without tearing.
Cut the squares
Cut the pastry into squares approximately 10 centimeters (3.94 in) on each side. Trim the edges as needed to obtain regular shapes, leaving enough surface to contain the filling and allow for a well-sealed closure.
Stuff with Parmigiano Reggiano
Arrange some slices of Parmigiano Reggiano on half of each square, keeping them away from the edge. Leave the edges free so you can seal them without spilling out: the cheese should be gathered in the center of the pastry.
Close the gaps
Fold each square over the filled half, matching the edges. Press firmly all around the edges to seal the pastry, making sure there are no gaps: the pastry is sealed when the filling is no longer visible and the edges remain tightly closed.
Fry in plenty of fat
Heat plenty of oil for frying or, according to the tradition indicated, the lardDip the chizze in the oil when it's hot and fry until evenly golden brown. Turn them if necessary to brown both sides, then remove them when the pastry is crispy.
Chef's Tips
Carefully seal the edges after folding the pastry, pressing well all around the edge, so that the Parmigiano Reggiano It stays inside during frying.
Ingredients
- Ingredients for 4 people
- (8.82 oz) 250 g 00 flour
- (5.29 oz) 150 g Parmigiano Reggiano (0.53 oz) 15 g butter
- (0.53 oz) 15 g lard olive oil salt
- oil or lard for frying
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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