- 1 ½ lb cornmeal , freshly ground
- 1 pinch salt
- extra virgin olive oil
Carefully clean the vegetables, wash them and boil them in abundant salted water. In the meantime, prepare the pizza. Put the flour into a bowl, add the oil and the salt and mix with hot water until it forms a soft homogeneous mixture.
With the aid of a lid, lay the pizza on the chestnut leaves arranged on the hot grating of the fireplace, cover with the “coppa” lid, sprinkle the embers on top and cook for about one hour. In the meantime, heat the boiled pork, add the vegetables and chili pepper, and leave to gain flavor for about twenty minutes, then add the pieces of pizza, and , crushing them with a fork, mix with the vegetables.
It is advisable to prepare an abundant amount, since the day after, heated in a pan with a little oil, it is equally delicious.