![]() ![]() Trim the edges to 1/2-inch and tuck the overhang underneath. Place on top of the filling, pressing the pastry edges together. On a floured surface, roll the remaining, smaller piece of dough to a 10-inch round. Brush the edges of the crust with some of the egg yolk mixture. Scrape the mixture into the crust and spread to an even layer. Add the ricotta, the 3 eggs, mozzarella, salami, pepperoni, ham, prosciutto, Parmesan and parsley and stir to combine. Meanwhile, cook the sweet Italian sausage in a medium skillet over moderately high heat, breaking it into small lumps, until lightly browned, about 8 minutes. Ease it into the pan without tearing and tuck it into the corners. Preheat the oven to 375° and butter and flour a 9-inch spring form pan. Roll the larger piece of dough on a floured surface, to a 15-inch round. Wrap and let sit at room temperature for 15 minutes. Divide the dough into 2 pieces (one is 1/3 and the other is 2/3). Turn the dough out onto a board and knead several times. Add the eggs and water and pulse until evenly moistened and just coming together. ![]() Add the butter and pulse until the mixture resembles coarse meal. In a food processor, combine the flour, baking powder and salt. Gently rewarm slices in the microwave or oven. Make-Ahead Tip: The pizza rustica can be refrigerated for up to 5 days. And while it's tempting to cut into it right away, resist the urge-you'll be grateful when it comes time to slice! Flaky pastry would be too rich and delicate to stand up to that meaty filling. The crust is made a bit more sturdy and workable with the addition of baking powder and eggs, which give it a slightly bready texture. Have your deli guy cut the salami and ham into 1/2-inch slabs and the prosciutto into a 1/4-inch thick slice. She used the above-mentioned meats, but feel free to use other types of salumi-soppressata, chorizo, mortadella, capicola or coppa all sound yummy! Just be sure you use about 2 pounds total. Loaded with prosciutto, salami, pepperoni, ham, fennel sausage, mozzarella and ricotta, we waited in giddy anticipation for it to cool enough to cut into, which was always too long for us impatient kids. Italian Easter Pie) a double-crusted meat, cheese, and ricotta pie. Every Easter, my mom would make her famous Pizza Rustica (a.k.a. ![]()
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