Easter Pizza Rustica Recipes

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CHEF JOHN'S PIZZA RUSTICA



Chef John's Pizza Rustica image

Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h30m

Yield 8

Number Of Ingredients 18

2 ½ cups all-purpose flour
1 teaspoon kosher salt
½ cup very cold butter, cut into pieces
2 tablespoons olive oil
1 large egg, beaten
4 tablespoons cold water, or more as needed
1 (16 ounce) container ricotta cheese, drained
8 ounces low-moisture mozzarella cheese, cubed
2 ounces grated Pecorino Romano cheese
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
7 large eggs, beaten
¾ pound cooked, crumbled Italian sausage
¼ pound smoked ham, cubed
¼ pound salami, cubed
¼ pound pepperoni slices, cut into strips
1 large egg
1 teaspoon water

Steps:

  • Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
  • Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
  • While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
  • Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
  • Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
  • Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
  • Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
  • Mix egg and water for egg wash together in a small bowl.
  • Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
  • Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
  • Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g

PIZZA RUSTICA (EASTER PIE)



Pizza Rustica (Easter Pie) image

A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.

Provided by Alex Witchel

Categories     dinner, casseroles, pies and tarts, pizza and calzones, main course

Time 2h30m

Yield One 10-by-15-inch pie

Number Of Ingredients 15

6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust

Steps:

  • For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
  • For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
  • Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
  • Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY



Easter Savory Pie (Pizza Rustica) Recipe by Tasty image

Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg

Provided by Matthew Johnson

Categories     Breakfast

Yield 16 servings

Number Of Ingredients 17

2 cups warm water
1 tablespoon sugar
½ cup olive oil
1 tablespoon instant yeast
5 ½ cups all-purpose flour
1 tablespoon salt
10 large eggs
16 oz ricotta cheese
1 cup fresh parsley, chopped
4 oz grated pecorino romano
8 oz ham, boiled, cubed
8 oz pepperoni, cubed
8 oz provolone cheese, cubed
8 oz salami, hard, cubed
4 oz prosciutto, chopped
1 ½ cups bread crumbs
1 large egg, beaten

Steps:

  • In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  • Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  • Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  • Preheat the oven to 350°F (180°C).
  • In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  • Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  • Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  • With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  • Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  • Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  • Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  • Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  • Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

EASTER PIZZA RUSTICA RECIPE



Easter Pizza Rustica Recipe image

This is an Easter Pizza Rustica traditional deep-dish cousin to quiche with a buttery crust. It's chock full of cheeses and meats.

Provided by Claudia Lamascolo

Categories     quiche recipes, pizza recipes, Italian recipes, Easter recipes, meat pie recipes

Time 1h10m

Number Of Ingredients 22

Rustica Filling:
4 beaten eggs(half for brushing the meats)
15 oz container of whole milk ricotta( strain if too wet)
1/2 teaspoon each black pepper, salt
1 teaspoon minced fresh garlic or 1/2 teaspoon granulated garlic powder
1 teaspoon chopped fresh basil
1 cup of prosciutto, sliced
2 cups of genoa salami, sliced
1/2 cup capicola ham sliced
6 hard-boiled eggs sliced
1 cup cubed pepperoni,
sliced 1/2 lb of soppressata,
1 cup mixed shredded provolone and mozzarella
Note: for spicier Rustica add 1/2 teaspoon cayenne pepper
Rustica Crust:
2 cups of flour
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 eggs (1 more egg beaten for brushing the top of the dough)
1/4 cup vegetable, canola, or olive oil
1/2 teaspoon baking powder

Steps:

  • Heavily spray the pan with cooking oil or line with parchment then set aside.
  • For the crust:
  • In a medium-sized bowl mix flour, salt, pepper, 2 eggs, milk and oil, and baking powder.
  • Cut the dough in half.
  • Roll out bottom crust and place in two deep-dish pie plates, a disposable 12 x 9 pan or you can use a springform pan.
  • For the filling (this is layered however you want and a guideline):
  • Add to a large bowl two of the eggs, ricotta, salt, garlic, and pepper, and set aside.
  • Place some of the prosciutto and half the ricotta on the crust.
  • Next, add the salami and brush with a little beaten egg.
  • Place the boiled eggs next then pepperoni, brush with more egg e.
  • Add the soppressata and hot ham, add the remaining ricotta and salami.
  • Brush with more egg., add the mozzarella and provolone.
  • Top with remaining thinly rolled out crust either full sheet or lattice top, and more egg wash.
  • Bake at 375 degrees for 55 minutes or until the top is nicely browned.

Nutrition Facts : Calories 760.39, Fat 51.48, SaturatedFat 20.42, Carbohydrate 23.94, Fiber 0.86, Sugar 2.16, Protein 48.11, Sodium 2938.23, Cholesterol 360.14

PIZZA RUSTICA



Pizza Rustica image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water

Steps:

  • Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
  • Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
  • Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
  • Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
  • Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
  • Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

PIZZA RUSTICA



Pizza Rustica image

Italian pizza with sausage and mixed cheeses.

Provided by Diane Felico

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package Italian sausage, casings removed
2 (8 ounce) packages grated Parmesan cheese
2 cups shredded mozzarella cheese
1 ½ cups ricotta cheese
4 eggs
1 (3 ounce) package prosciutto, chopped
2 tablespoons chopped fresh parsley
2 (9 inch) prepared pie crusts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
  • Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
  • Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
  • Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Nutrition Facts : Calories 720.1 calories, Carbohydrate 25.1 g, Cholesterol 187.1 mg, Fat 49.5 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 21.3 g, Sodium 1872.5 mg, Sugar 1.4 g

PIZZA RUSTICA (SAVORY EASTER PIE)



Pizza Rustica (Savory Easter Pie) image

It wouldn't be the Easter holiday without Pizza Rustica. Traditionally served at an Easter brunch or dinner, this pie is also a great brunch option on any day. There are many variations of this recipe, but this is my favorite. This is adapted from the recipe from Carlo's Bakery in Hoboken, New Jersey.

Provided by Alan in SW Florida

Categories     Savory Pies

Time 2h30m

Yield 1 10x15-inch pie, 12-15 serving(s)

Number Of Ingredients 16

6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 lb salted butter, chilled and cut into large pieces (4 sticks)
5 large eggs, beaten
1 1/4 cups ice water
12 ounces prosciutto, cut in 1/4-inch dice
8 ounces boiled ham, cut into 1/4-inch dice
8 ounces pepperoni, cut into 1/4-inch dice
8 ounces soppressata, cut into 1/4-inch dice
8 ounces mozzarella cheese, cut into 1/4-inch dice
8 ounces provolone cheese, cut into 1/4-inch dice
2 lbs whole milk ricotta cheese
4 ounces grated pecorino romano cheese
10 large eggs, beaten
1 teaspoon fresh ground pepper
1 large egg, beaten (for brushing crust)

Steps:

  • FOR THE DOUGH: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, or a large fork, or two knives, cut the chilled butter into the flour until the mixture resembles coarse crumbs. Add the eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
  • FOR THE FILLING: Mix the meats, cheeses, the 10 eggs, and pepper in a large bowl.
  • Preheat the oven to 350 degrees.
  • Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10x15-inch glass baking dish, with a little overhang.
  • Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
  • Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork.
  • Bake for 45 minutes. Remove from oven and brush top and edges with the beaten egg, then return to the oven and bake until golden brown, another 45 minutes.
  • Let cool completely before serving.

Nutrition Facts : Calories 998, Fat 68.2, SaturatedFat 38.2, Cholesterol 434.3, Sodium 1440.3, Carbohydrate 52, Fiber 1.7, Sugar 1.1, Protein 43.1

PIZZA RUSTICA



Pizza Rustica image

This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.

Provided by Phil Franco

Categories     Lunch/Snacks

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

2 pie crusts
1/4 lb ham (or proscuitto)
1/4 lb dried sausage
1/4 lb salami
1/2 lb mozzarella cheese
1 lb ricotta cheese
3 ounces grated cheese
1 teaspoon black pepper
1/4 teaspoon onion powder
7 eggs
1/2 cup parsley (chopped)

Steps:

  • Directions:.
  • Dice meats and the mozzarella cheese. Beat the eggs. Combine all ingredients and pour into pie shell. Place second pie shell on top and seal around the edges.
  • Bake at 325 degrees for 1 hour and 15 minutes.
  • Occasionally pierce the top with a fork.
  • For a Low-carb version omit the pie shells.

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From orderisda.org


PIZZA GAIN (ITALIAN EASTER PIZZA) - CURIOUS CUISINIERE
2022-02-21 Pizza Gain (also known as Pizzagaina, Pizza Rustica, or Pizza Chiena) is an Italian Easter Pizza that is unlike any pizza you have ever tasted. (Recipe is scaled for an 8x8 baking dish, but can be doubled to fill a 9x13 or 10“ springform with 2.5-3” sides) Prep Time 1 hour 30 minutes. Cook Time 1 hour. Total Time 2 hours 30 minutes.
From curiouscuisiniere.com


PIZZA RUSTICA RECIPE: SAVORY EASTER PIE - SHE LOVES BISCOTTI
2017-04-17 Preheat the oven at 350°F (175° C). On a lightly floured wooden board, roll out the slightly larger piece of dough in order for it to fit the bottom and the sides of a 9-inch fluted tart pan with a removable bottom. Make sure there is some overhang. Moisten the edge of the dough with a little bit of water.
From shelovesbiscotti.com


NONNA'S PIZZA RUSTICA - PIZZAGAINA - ROSSELLA'S COOKING WITH
Join me and Nonna Romana to learn how to make a traditional Pizza Rustica, an Italian recipe to make for Easter.Pizza Rustica often is also called Pizzagaina...
From youtube.com


PIZZA RUSTICA (PIZZAKEEN) RECIPE – CHEF PASQUALE
2019-04-17 Pizza chiena or Pizza keen or Pizza Rustica or Easter Pie… Doesn’t matter it’s delicious whatever you call it . I find it interesting in following the process of translation and adaptation of pizza chiena as it moved between these two worlds of Southern Italy and the northeast United States. Analyzing a family recipe introduces a number of dimensions of …
From everybodylovesitalian.com


PIZZA RUSTICA - AN ITALIAN EASTER TRADITION — 2 STIR WITH LOVE
2017-03-27 1 c. oil. 5 eggs. dash of salt & pepper. Combine all the above ingredients in a big bowl. I add the eggs last. Once all the dough comes together, knead on a board until dough is smooth. Divide dough into two sections (2/3 and 1/3). Roll out the 2/3 portion and place the dough into a 9" x 3.25" liter spring pan.
From 2stirwithlove.com


PIZZA RUSTICA {ITALIAN EASTER PIE} - A LITTLE AND A LOT
2021-03-24 Scoop the sausage into a bowl and let cool to room temperature. Add the remaining filling ingredients to a large bowl and stir to combine. Cover, and set aside while you let the sausage cool and make the crust. Preheat the oven to …
From alittleandalot.com


ITALIAN EASTER PIE (PIZZA GAIN, A.K.A. PIZZA RUSTICA) | SAVEUR
2017-04-05 Instructions. Make the dough: In a small bowl, whisk 1 egg with 6 tablespoons cold water. Set aside. In a food processor or large bowl, add …
From saveur.com


ITALIAN EASTER PIE | PIZZA RUSTICA - CHEF FRANCO LANIA
2011-04-12 1/8 teaspoon pepper. 1 (1/4 ounce) yeast (active dry) 1 cup warm water. Assemble dough: In a cup, mix yeast and warm water together. Set aside. If making by hand, place flour on a pastry board and make a well. Add leaf lard (or butter), salt, pepper, and yeast/water mixture. If using a mixer, place flour in the bowl.
From francolania.com


PIZZA RUSTICA (ITALIAN EASTER PIE RECIPE) - MANGIA BEDDA
2021-02-25 Preheat the oven to 375 degrees F. Remove the pie dough from the refrigerator. Cut a piece of dough representing roughly 2/3 of the dough. Lightly flour your counter and use a rolling pin to roll out the dough to 1/4 inch thickness. Wrap the dough around the rolling pin and transfer it to the prepared spring form pan.
From mangiabedda.com


PIZZA RUSTICA (ITALIAN EASTER PIE) - PIECRUST & PASTA
2021-04-10 In a food processor, put the flour, salt and sugar. Pulse once or twice to combine. Cut the butter and Crisco (or lard) into chunks and add to the flour, etc., in the food processor. Pulse about 10 times to get chickpea-sized bits of butter and Crisco. Bigger pieces are better than the mixture looking like sand.
From piecrustandpasta.com


BEST PIZZA RUSTICA RECIPE - HOW TO MAKE ITALIAN EASTER PIE RECIPE
2022-03-22 Season with salt and pepper. Preheat oven to 375° and grease an 8" springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a …
From delish.com


PIZZA RUSTICA OR ITALIAN EASTER PIE - ITALIAN-AMERICANS.COM
2020-07-15 Then beat raw eggs, basket cheese, ground pepper and ricotta cheese together – this will be the egg/cheese mix. The Egg/cheese mix for Pizza Rustica. This is the blending of raw eggs (3), basket cheese, black pepper and ricotta cheese. Grease pan lightly, and line it with your pastry (dough). Handmade pie crust ready to fill with ingredients.
From italian-americans.com


ITALIAN EASTER PIZZA RUSTICA WITH RICE - DAINTY RICE
5. Pour the filling into the pie shell. Place on the bottom rack of the oven and cook for 45 minutes. Remove and allow to cool for 15 minutes before cutting into it. Serve.
From dainty.ca


EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE - RECIPES.NET
2022-03-22 Let rise in a warm place for 2 hours. Preheat the oven to 350 degrees F. In a large bowl, add the 10 eggs, ricotta, parsley, and pecorino romano. Whisk the mixture until smooth. Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses.
From recipes.net


PIZZA RUSTICA RECIPE (ITALIAN EASTER PIE) | KITCHN
2022-04-09 Instructions. Place 2 sticks unsalted butter in the freezer for at least 1 hour or up to overnight. Place 3 1/2 cups all-purpose flour and 1 teaspoon of the kosher salt in a large bowl and whisk until well combined. Grate the frozen butter on …
From thekitchn.com


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