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Trapizzino con pollo alla cacciatora
Chicken cacciatore pizza pocket
Trapizzino: Rome's triangular pizza-bread pocket filled with chicken cacciatora
The trapizzino was invented in Rome in 2008 in the Testaccio district, cross between a tramezzino (triangle sandwich) and a pizza: a thick triangle of pizza bianca dough baked, cut open into a pocket and filled with the slow-cooked stews of Roman home cooking. Today it is sold all over the city as a lunch on the go. The most popular filling is pollo alla cacciatora, chicken braised with rosemary, garlic, olives and a little vinegar or white wine. Alcohol is used here: you can use vinegar and stock instead. Chef's tip: let the stew cool a little and thicken before filling; a runny filling soaks through the bread.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the bread
- 1 ⅛ lb strong white bread flour
- 1 ½ cups cool water
- ⅓ oz fine salt
- 3 tbsp olive oilplus extra for the tray
For the chicken
- 1 ¾ lb boneless chicken thighscut into small pieces
- 3 tbsp olive oil
- 3 cloves garlicchopped
- 2 sprigs rosemarychopped
- ½ cup dry white wineor 50 ml chicken stock with 2 tbsp white wine vinegar
- 14 oz tinned chopped tomatoes
- 1 ¾ oz black olivespitted
- 1 tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Mix 1 ⅛ lb strong white bread flour, 1 ½ cups cool water and ⅛ oz fast-action dried yeast, add ⅓ oz fine salt and 3 tbsp olive oil and fold the dough over itself four times every 30 minutes for 2 hours.
120 minStep 2: Meanwhile heat 3 tbsp olive oil in a pan and brown 1 ¾ lb boneless chicken thighs for 6–8 minutes, until golden. Add 3 cloves garlic and 2 sprigs rosemary for 1 minute.
9 minStep 3: Pour in ½ cup dry white wine and let it bubble for 2 minutes. Add 14 oz tinned chopped tomatoes, 1 ¾ oz black olives, 1 tsp salt and ½ tsp black pepper, cover and simmer for 35–40 minutes, until the chicken is very tender and reaches 165°F, and the sauce is thick.
40 minStep 4: Heat the oven to 450°F (400°F fan). Press the dough into an oiled 30 × 40 cm tray, about 2 cm thick, and leave for 20 minutes. Bake for 20–25 minutes, until golden and hollow-sounding.
45 minStep 5: Cool the bread for 10 minutes, cut into 12 cm squares and then into triangles. Slit open each triangle along the long side to make a pocket. Common mistake: cutting while hot; the crumb tears.
Step 6: Spoon in the warm chicken and serve straight away, wrapped in paper.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 30 g
- Carbs
- 56 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trapizzino con pollo alla cacciatora take?
- About 110 minutes in total: 40 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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