Last updated 6/12/2012 1:02:09 AM. Recipe ID 25625. Report a problem with this recipe.
Title: Pizza rustica
Categories: Entrees, Usenet
Yield: 12 Servings
2 lb Ricotta cheese
3 lg Eggs
1/4 lb Mozzarella cheese,
-shredded or chopped
6 T Romano cheese, grated
6 T Parsley (fresh),
1 1/2 t Mint leaves, dried
-(do not use peppermint)
1/2 t Black pepper
Salt to taste (depends
-on salt content of
1 lb Italian sausage
-("mild" or "sweet")
2 oz Italian dry salami,
2 oz Prosciutto, thinly
-sliced (or any other ham)
1 1/2 lb Pizza dough (if you
-make your own dough,
-use about 3 C of flour)
1 Egg, separated
Put ricotta and eggs into a large bowl and stir until well mixed.
Blend in all other ingredients.
Slice the sausage into rounds about 3/8 inch thick. Brown in a
little oil until cooked through. Drain and discard grease. Cut the
salami and ham slices into strips about 1 x 1/4 inches.
Make or thaw or unwrap the pizza dough.
Mix the meats into the cheese filling. Roll the dough into two
disks, one large enough to line a 10-inch 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 1/2 inch hanging over the edge.
Fill with the cheese-meat mixture. To allow for expansion, fill to
about 1/2 inch 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 350 degrees F. 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.
* San Felese Easter pie -- This dish is traditional in my family at
Easter time. I don't know how to spell the Italian name of this pie,
but it sounds something like "Pizza Gain" (my father translates it as
"full pie" This recipe originated in the town of San Fele, east of
* This recipe makes a very large pie. I couldn't find a big enough
cake pan, so I used a cast-iron frying pan. You might try using half
the quantity of ingredients in a 7-inch pan (make a little extra
* 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 percent 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.
: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.
: Joe Petolino
: Chronon Computer Co., Mountain View CA
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