ITALIAN SAVORY RUSTIC PIE
Steps:
- Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
- ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough
Nutrition Facts : Calories 356 kcal, Carbohydrate 23 g, Protein 11 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)
My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!
Provided by myjo
Categories Appetizers and Snacks Pastries
Time 10h30m
Yield 16
Number Of Ingredients 11
Steps:
- Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
- Preheat oven to 400 degrees F (200 degrees C).
- Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
- Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
- Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
- Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
- Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.
Nutrition Facts : Calories 493 calories, Carbohydrate 32.5 g, Cholesterol 135.1 mg, Fat 26.2 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 11.1 g, Sodium 1279.9 mg, Sugar 4 g
ITALIAN EASTER PIE | PIZZA RUSTICA
This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.
Provided by Angela Allison
Categories Main Course
Time 2h30m
Number Of Ingredients 16
Steps:
- In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
- Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
- In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
- Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
- Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
- Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
- Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.
Nutrition Facts : Calories 558 kcal, ServingSize 1 serving
DEEP-DISH ITALIAN CHEESE PIE
Also known as torta rustica, this glorious deep-dish pie is made with a variety of Italian-style ingredients and can be served warm or at room temperature.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Roll 1 pastry sheet into 16-inch circle on lightly floured surface. Press lightly onto bottom and up side of 9-inch springform pan sprayed with cooking spray, extending edge of pastry over top edge of pan.
- Mix 4 eggs and all remaining ingredients except peppers; spread half onto bottom of pastry crust. Top with peppers and remaining cheese mixture.
- Roll remaining pastry surface to 12-inch circle. Cut out 9-inch circle; place over filling. Pinch edges of pastry together to seal. Cut pastry trimmings into desired shape with small cookie cutter; arrange on top crust. Beat remaining egg; brush onto crust. Place pan on baking sheet.
- Bake 40 min. or until golden brown. Cool 30 min. Run knife around rim of pan to loosen crust; carefully remove rim.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 125 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".
Provided by Dee514
Categories Savory Pies
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
- Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
- Work together well until dough forms, continue working the dough until it is elastic and smooth.
- Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
- When dough has risen, cut into 2 pieces.
- Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
- Preheat oven to 375°F.
- Prepare filling as described below (steps #19 to #22).
- After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
- If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
- (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
- Prepare pastry and line a 10 inch pie pan.
- Prick dough with a fork, and sprinkle with a bit of flour.
- Prepare filling as described below (steps #19 to #22).
- Pour mixture into pastry lined pie tin and cover with top crust.
- Leave about a 1/2 to 3/4-inch overhang.
- Fold dough under and back, and flute edge.
- Cut slits in top crust to allow steam to escape.
- Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
- In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
- Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
- Blend well.
- Fill dough lined pan with mixture.
- Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
- For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
Nutrition Facts : Calories 1295.5, Fat 82.5, SaturatedFat 34.2, Cholesterol 304.3, Sodium 2181.5, Carbohydrate 70.2, Fiber 2.5, Sugar 2.1, Protein 64.8
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