PIZZA RUSTICA

San Felese Easter pie

Ingredients

Cheese

filling

• 1 kg ricotta cheese
• 3 large eggs
• 100 g mozzarella cheese, shredded or chopped
• 25 g romano cheese, grated
• 5 g fresh parsley, chopped
• 25 ml dried mint leaves (do not use peppermint)
• 2.5 ml black pepper
• salt to taste!depends on salt content of cheeses.

Meat

filling

• 500 g Italian sausage ("mild" or "sweet")
• 60 g Italian dry salami, thinly sliced
• 60 g prosciutto, thinly sliced (or any other ham)

Pizza

• 700 g pizza dough (if you make your own dough, use about 300 g of flour)
• flour
• 1 egg, separated

Procedure

1. Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients.
2. Slice the sausage into rounds about 7 mm thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 2 x 1/2cm
3. Make or thaw or unwrap the pizza dough.
4. Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 25-cm round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1 cm hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1 cm below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 175C for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature.

Notes

If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. "Romano" and "parmesan" are American names; the main difference is that romano is sharper. The mint you want to use is spearmint. It is sold as just plain "mint" in the spice section of supermarkets. Peppermint is entirely the wrong flavor.

Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less-spicy version of it is called either "sweet" or "mild". When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a small amount of red pepper flakes, all coarsely ground and stuffed into natural hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mixture and taste.

The cheese filling given above (without the meats) is my standard filling for lasagna, manicotti, ravioli, etc.

This same recipe can be used to make calzone. Roll out a small disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filling that doesn't fit into the pie.

Rating

Contributor

 
Joe Petolino 
Chronon Computer Co., Mountain View CA 
sun!chronon!petolino 
 

Original header

Path: decwrl!recipes
From: petolino@chronon (Joe Petolino)
Newsgroups: mod.recipes
Subject: RECIPE: Pizza rustica
Message-ID: <4096@decwrl.DEC.COM>
Date: 11 Jul 86 03:37:26 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Chronon Computer Corp., Mtn. View, CA
Lines: 122
Approved: reid@decwrl.UUCP


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