Murseddu (Italian meat pie)

Murseddu - Italian Meat Pie

If you are looking for a delicious and traditional recipe that brings together the rich flavors of pork and liver, then Murseddu is the perfect choice. This Italian meat pie has deep roots in culinary culture, being an emblematic dish from a region famous for its authentic tastes. Its rich flavor and fluffy texture make it ideal for any occasion, whether it's a family dinner or a party with friends.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 50 minutes
Number of servings: 6

Ingredients:

For the pie crust:
- 10 g fresh yeast
- 250 g flour
- a pinch of salt

For the filling:
- 250 g pork (from the neck)
- 150 g pork liver
- 150 g veal liver
- 150 g offal
- 4 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 peperoncino (hot pepper)
- 1 onion
- 2 cloves of garlic
- 1 tablespoon dried oregano
- salt and pepper to taste

Preparation:

Step 1: Preparing the yeast
To start, it is essential to prepare a yeast mixture so that your pie is fluffy and airy. In a small bowl, mix one tablespoon of flour, 10 g of fresh yeast, 2 tablespoons of warm water, and one teaspoon of sugar. Mix well and let it ferment covered until the yeast becomes frothy, about 15 minutes. This step is important as the active yeast will help the dough rise.

Step 2: Preparing the dough
In a large bowl, place 250 g of flour and a pinch of salt. Make a well in the center of the flour and pour in the yeast mixture. Gradually add 120 ml of warm water and knead the dough for 10 minutes until it becomes elastic and smooth. Cover the bowl with a towel and let it rise in a warm place for about an hour, or until it doubles in volume. If you want to ensure that the dough rises well, you can place it next to a radiator or in an oven preheated to 30 degrees.

Step 3: Preparing the filling
While the dough is rising, you can prepare the filling. Finely chop the pork, pork liver, and veal liver. In a large skillet, heat one tablespoon of olive oil. Add the meat and sauté for 5-7 minutes until it changes color. Remove the meat from the skillet and in the same skillet add the chopped onion, crushed garlic, and peperoncino (hot pepper). Sauté the vegetables over medium heat for 3-4 minutes until they become translucent.

Step 4: Combining the ingredients
Add the meat back to the skillet, season with oregano, salt, and pepper, then fry everything for 5 minutes to combine the flavors. Start diluting the tomato paste with 4 tablespoons of water and add it to the skillet. Mix well and let everything simmer for 10 minutes for the flavors to develop. Taste and adjust the seasonings to achieve a savory mix.

Step 5: Assembling the pie
After the dough has risen, divide it into two equal parts. Roll out the first part on a well-floured surface until you get a sheet about 5 mm thick, enough to cover the bottom and sides of a 25 cm pie dish. Grease the dish with butter and flour to prevent sticking.

Place the first sheet of dough in the dish, add the meat filling in the center, then roll out the second sheet of dough and cover the filling. Fold the edges of the second sheet over those of the first sheet, sealing the pie well. This will ensure that the filling does not leak during baking.

Step 6: Baking
Preheat the oven to 175 degrees Celsius. Place the pie in the oven and bake for 50 minutes or until it turns golden and crispy on top. It is important not to open the oven door in the first 30 minutes of baking to allow the pie to rise evenly.

Step 7: Serving
Once the pie is baked, remove it from the oven and let it cool for 10 minutes before cutting. Murseddu is served warm, alongside a fresh green salad or a yogurt sauce, which will add a touch of freshness. This combination will highlight the rich flavors of the filling.

Nutritional benefits:
This pie provides a good source of protein, thanks to the meat and liver, which are rich in essential nutrients. Liver, for example, is an excellent source of vitamin A and iron, important for eye and blood health. Additionally, the pie crust, while higher in calories, can be part of a balanced diet when consumed in moderation.

Frequently asked questions:

1. Can I use another type of meat?
Of course! You can experiment with chicken or turkey for a lighter version. You can also add mushrooms for an interesting flavor.

2. How can I store the pie?
The pie can be stored in the refrigerator for 2-3 days and can be reheated in the oven to regain its crispiness.

3. Can I make the dough without yeast?
Yes, you can use a shortcrust pastry or store-bought pie dough if time is an issue.

4. What drinks pair well with Murseddu?
A dry red wine or a pale beer will perfectly complement the flavors of the pie. If you prefer non-alcoholic options, an herbal tea or fresh tomato juice would be ideal.

Possible variations:
To add a modern twist, you can incorporate fresh herbs like parsley or basil into the filling. Additionally, a squeeze of lemon juice before serving can enhance the flavors.

Personal notes:
This recipe reminds me of weekends spent with family, when we gathered around the table and enjoyed dishes cooked with love. Every bite of Murseddu is a journey back in time to moments when cooking was an art filled with joy and stories. So, don’t forget to enjoy the cooking process and every moment spent in the kitchen!

Now that you have all the necessary information, don’t hesitate! Put on your apron and start the culinary adventure with Murseddu, the Italian meat pie that will surely impress anyone!

 Ingredients: For the pie dough: 10g fresh yeast, 250g flour, a pinch of salt. For the filling: 250g pork (from the neck), 150g pork liver, 150g veal liver, 150g offal, 4 tablespoons tomato paste, 2 tablespoons oil, 1 chili pepper, 1 onion, 2 cloves of garlic, 1 tablespoon dried oregano, salt and pepper.

 Tags:  meat dishes meat pie