PIZZA RUSTICA (EASTER PIE)
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
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
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
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
NAPLES EASTER PIE (PIZZA RUSTICA)
Make and share this Naples Easter Pie (Pizza Rustica) recipe from Food.com.
Provided by Phil Franco
Categories Lunch/Snacks
Time 1h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cube the salami, ham or prosciutto and mozarella.
- Slightly beat the eggs.
- Add beaten eggs to ham, salami, mozarella and ricotta.
- Add Parmigiano cheese and fresh pepper
- Mix well.
- Place one pie crust into another and place them in a deep dish pie pan
- Pour in the egg, meat and cheese mixture.
- Bake at 350°F for about one hour.
- Turn off the oven and let the pie continue to cook while the oven cools.
- Test by placing a toothpick or fork into the pie. If it comes out clean, the pie is ready. Serve lukewarm.
- Serves 4.
- That's it!
Nutrition Facts : Calories 1154.5, Fat 83.6, SaturatedFat 36.7, Cholesterol 742.7, Sodium 4423.9, Carbohydrate 7, Sugar 1.6, Protein 90
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