PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
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 (also known as pizzagaina) is traditionally served on Easter and for good reason--it is a showstopper and perfect to dish up on a special occasion. Although it takes a little bit of work to prepare, you can make it a day ahead and bring to room temperature before putting it on your holiday table.
Provided by Food Network Kitchen
Categories main-dish
Time 17h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Add the olive oil with 3 of the whole eggs to a small bowl and whisk to combine. Add the flour, 2 teaspoons salt and the frozen grated butter to a large bowl and stir and pinch with your hands until the mixture resembles coarse meal. Add the egg mixture and blend with a wooden spoon until large crumbles form (they should be slightly larger than a pea). Add 1/4 cup cold water, 1 tablespoon at a time, mixing well after each addition until a dough forms.
- Transfer the dough to a work surface lightly dusted with flour and knead until the dough is smooth. Form the dough into a large round disk and divide the dough into 2 pieces, two thirds for the bottom crust and one third for the top crust. Shape the dough pieces back into round disks. Wrap each in plastic wrap and refrigerate until the dough is firm, about 45 minutes. (The dough can be refrigerated up to 24 hours at this point but will need to sit at room temperature for about 10 minutes before rolling.)
- Add 1 of the egg yolks to a small bowl along with 1 teaspoon water. Whisk to combine, then set the egg wash aside. Add the remaining 3 whole eggs and 3 egg yolks to a large bowl along with the Parmesan, ricotta and several heavy grinds black pepper. Whisk until well combined and smooth. Add the prosciutto, ham, pepperoni, salami, provolone and mozzarella and stir until combined. Set aside.
- Position a rack on the lowest shelf in the oven and preheat to 350 degrees F. Lightly grease a 9-inch springform pan with olive oil.
- Roll out the larger piece of dough on a flat work surface lightly dusted with flour to a 16-inch round a little less than 1/8-inch thick. Transfer the dough to the prepared springform pan, pressing the dough into the inside edges and up the sides of the pan, leaving any overhang. Spoon the ricotta mixture into the dough-lined pan and spread it out into an even layer.
- Roll out the remaining piece of dough on a lightly dusted surface into a 13-inch round a little less than 1/8-inch thick. Place this dough over the filling, gently pressing into the filling and the dough at the edges of the pan. Trim the overhang of both doughs flush with the top of the pan. Pinch the edges of the doughs together to seal, then tuck under so they are directly on top of the filling and on the inside of the pan. Brush the reserved egg wash over the top and edges of the dough. Cut four 1-inch slits on the top piece of dough using a paring knife, then place the pan on a baking sheet.
- Bake until the crust is deep golden brown, and a long wooden skewer inserted into one of the slits comes out clean, about 2 hours, rotating the pan once halfway through the cooking time.
- Let stand for 2 hours at room temperature, then chill in the refrigerator until completely cooled, at least 4 hours and up to 24 hours.
- Remove from the refrigerator and allow to sit at room temperature for 1 hour before removing the outside ring of the springform pan and transferring the pizza to a serving platter. Cut into wedges to serve.
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.
ITALIAN EASTER PIE (PIZZA CHENA)
An Italian recipe that's made with love and takes a little longer to prepare, but the end result is worth every minute. The outcome is a beautiful and delicious Pizza Chena. This looks intimidating but it's not hard to make. We opted to make the traditional dough when testing. It's similar in texture and taste to pizza dough and...
Provided by Joanne Bellezza-Loughlin
Categories Other Side Dishes
Time 3h15m
Number Of Ingredients 20
Steps:
- 1. For the dough... In a large bowl, dissolve in two cups of water, yeast, sugar, and salt and gently blend.
- 2. After the yeast has dissolved, add 5 cups of flour and 2 Tbsp olive oil. Blend with a spoon until the dough starts to form.
- 3. Transfer dough to a floured surface and knead for about 5 to 10 minutes. (Add additional flour if the dough is too sticky.)
- 4. Place dough in a large bowl and coat with a little olive oil. Cover and let rise for 2 hours.
- 5. While the dough is rising, start to prep your ingredients by cutting meats and grating cheese. Brown the sausage breaking it up into small pieces with a wooden spoon.
- 6. In a large bowl, add the three beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Mix well and set aside.
- 7. After the dough has risen, punch it down and divide it into two pieces.
- 8. Roll out one piece of the dough.
- 9. Place the rolled out dough in a 10-inch springform pan sprayed with Pam. The dough should hang about an inch over the sides.
- 10. Pour the filling into the pastry crust - mine filled to about an inch from the top.
- 11. Roll the second piece of the dough and place the round crust on top of the filling. Cutaway any excess dough.
- 12. Crimp around the edges - I used a fork. Cut two strips of leftover dough to make a cross. Place the dough cross on top of the Pizza Chena. Cut slits in dough to vent.
- 13. Beat the egg yolk and brush on top of the Pizza Chena.
- 14. Bake at 350 degrees for 60 - 75 minutes.
- 15. Bake until golden brown and let cool. NOTE: Pizza Chena is best when made a day or two ahead of time. Let it cool and then store in the fridge. Bring to room temp before serving!
PIZZA RUSTICA (PIZZA CHENA)
This is a very old family recipe from my Great Aunt Mary. It is very easy and delicious! You can substitute salami for the pepperoni or add it if you like.
Provided by Lisa Cancilla @lbrbt3
Categories Other Appetizers
Number Of Ingredients 15
Steps:
- Mix all the filling ingredients together.
- Make the dough & roll out. Put it into a 13x10 baking dish or pan. Leave enough dough to cover top.
- Bake at 350 for 30-45 minutes or until brown & done. The cooking time will vary depending on the size pan you use.
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