I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).
One savory and one sweet; so here they are. Have fun baking!
Let’s start off with savory Pizza Rustica!
A little time consuming but worth every bite.
(Click PHOTO to enlarge and then back arrow to return to original size)
Pizza Rustica is my absolute favorite.
It is a classic Italian Easter pie made with cured Italian meats, Italian cheeses and bound together with eggs. We usually eat thin slices of Pizza Rustica as an antipasto on Easter before a traditional lamb dinner, and it can be served either warm or cold .
This pie is also a main part of “Easter Monday” or “La Pasquetta” which means little Easter.
Easter Monday is a national holiday in Italy. Italians leave the city and head to the country, the beach or the mountains for a family picnic. Pizza Rustica, frittata, Easter bread, wine and chocolate biscotti are all on the menu.
The whole point is to celebrate the return of Spring.
We always celebrated Easter Monday when I was a child.
Depending on what region of Italy you are from, the name of this recipe may vary. It is also called Torta Pasqualina, Pizza Gaina and Pizza Piena .
However, Easter is called Pasqua and Buona Pasqua means Happy Easter in Italy… no matter what region you are from!
¼ lb prosciutto
1 stick soppressata (or mix half sweet and half hot)
1 stick pepperoni salami
¼ lb hot capicola
6-8 slices of genoa salami
1 basket fresh cheese…….NOT Mozzarella –– usually sold in a 2 lb baskets at the Italian market. Let it drain in a colander overnight and when ready to use squeeze out any excess liquid. (Use a wooden spoon or fingers to crumble)
13 large eggs
¼ cup half and half
¼ cup grated provolone
½ cup grated Pecorino Romano cheese
8 oz shredded mozzarella cheese
Nutmeg (approx 2 shakes)
½ Cup fresh Italian parsley
Salt – can be omitted because the cold cuts are salty
2 egg yolks & a tsp of sugar for the glaze
Two 1 lb balls of pizza dough ( either homemade, or from a pizzeria)
Preheat oven to 350.
- Cut first six ingredients (meat and cheese) into small bite size pieces & mix together in a large bowl (This prep work can be done on one day and assemble the pie the next day).
- When ready to assemble, add Romano cheese, Mozzarella cheese, provolone, nutmeg, parsley, salt and pepper to prior meat and cheese mixture
- Prepare small roasting pan or spring-form pan, with olive oil to coat the bottom and sides. Cut pizza dough and shape to form a bottom layer WITH SIDES and a top layer of dough. (If you don’t want a full top layer, cut the dough in strips and criss cross on top with no venting)
- After shaping the bottom layer of dough in the pan–add the meat and cheese mixture. Separately, beat the 13 eggs and half and half, and pour over dry mixture in pan and MIX WELL. Add top layer of dough (or strips)
- Roll top & bottom layers of dough together around the sides to seal. Vent the top of the pie with a fork or paring knife several times.
- Add sugar to the EGG YOLKS and brush the top of the pie to prepare a glaze when cooking.
- Bake at 350 for 1 hr to 1 hr /15 minutes….
- For the first 30 minutes cover the pie with aluminum foil.For the remaining 45 minutes bake uncovered. If using a spring-form pan-let pie stand 15 minutes –then release pan sides and transfer to plate. Can be served warm or cold.
Until my next post, make every day a celebration!