April 3, 2018
paninigirl

3 comments

Pizza Rustica di Pasqua

torta

 

torta 2

another slice

Without fail my grandmother made her version of this torta  every spring during Easter week. I remember her packing up a piece for me to take on the train ride back to college. We always called it Easter Pie. After she passed away it was years before I attempted to recreate this specialty from Campania. One day while perusing the LA Times food section I saw the following recipe.  When I made it  I was transported back in time to my grandmother’s kitchen. I wish I had her actual recipe (she never wrote anything down) but I have to admit that this one comes pretty close. I hope your Easter was wonderful.

Pizza Rustica Alla Napoletana (adapted from the LA Times)

Pasta Frolla (Crust)
2 cups flour
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold, unsalted butter, cut into pieces
2 large eggs

Combine flour, sugar, salt and baking powder in bowl of food processor and pulse to mix. Evenly distribute butter over mixture and pulse until very finely powdered, about 10 times. Add eggs and continue to pulse until dough forms ball.
Remove dough and press into disc. Wrap and chill. Dough may be refrigerated up to 3 days or frozen. If frozen defrost in refrigerator overnight.

Filling
1 pound whole milk ricotta cheese
3 large eggs
1/4 cup grated pecorino cheese
1 teaspoon freshly grated black pepper
1/4 pound fresh mozzarella cheese
1/4 pound shredded prosciuitto
1/4 cup chopped flat leaf parsley
1 egg beaten with dash salt (for egg wash)

Preheat oven to 350 degrees.
Place ricotta in mixing bowl and stir in eggs, 1 at a time to make a smooth mixture. Stir in pepper, cheeses, prosciutto and parsley.
Butter 9 inch springform pan. Cut off 1/3 of dough and roll into a disc and set aside. Roll remaining dough into large disc (about 14 inches) and ease into prepared pan. Spoon in ricotta mixture and spread evenly. Top with smaller piece of dough and fold down edge (of dough in pan) to seal. Brush with egg wash. Make 4 small slits in top of dough.
Bake on bottom rack set on lowest level for about 45 minutes until filling is set and top is golden. Cool in pan for about 10 minutes before unmolding. Serve slightly warm or at room temperature.
Makes about 10 servings.

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3 thoughts on “Pizza Rustica di Pasqua

  1. My mother used to make this every Easter. It is quite dense but makes a lovely lunch. Our family is from Calabria and this was a very popular dish in the south.

  2. This takes me back to my childhood and Easter, when my mother and grandmother would make a similar pie. Pizza piena is what they called it, and it was so filling and delicious. I need to make this and relive those memories.

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