Friday, April 17, 2015

Ask Jax: Pizza Rustica Recipe

Every year on Easter, my grandmother serves the most delicious Italian Easter pie.
The tradition goes that after fasting throughout lent, we indulge like a piggy on Easter.
This Easter pie, better known as Pizza Rustica, is filled with meats, cheese, and eggs.
And, oh my goodness, is it yummy!!!  My man was drooling for a month before it was served!

Recently, I have gotten several e-mail requests on how to make this yummy dish.
Instead of responding individually, I decided to share this famous recipe with everyone.
Way to make me hungry, people!  I kid, I kid.  Buon appetit!

Pizza Rustica

2 Pie Crusts
¼ lb Salami
¼ lb Ham
¼ lb Soppressata
¼ lb Pepperoni
8 Eggs
½ Cup Parmesan Cheese
16 oz Mozzarella
16 oz Ricotta

Take each meat and make sure the skin has been removed.  Dice eat meat into ¼” pieces and separate them.  For the majority of the meats, I use my cooking scissor.  Dice the chunk of mozzarella into ¼” pieces and put to the side.  In a bowl, beat the (8) eggs and mix in the Parmesan and the mozzarella into it.
This pie is made with layers, so try not to mix the ingredients together.

Lay the bottom pie crust along the bottom on the pie tray.  Coat with a thin layer of your egg mixture along the bottom.  In separate layers, spread each meat all across the bottom of the pie.  In between each layer of meat, spread an equal amount of ricotta, and the egg mixture.  Continue this until the pie is full and all of your ingredients have been used.  Top the pie with the second pie crust and seal it closed.
Nanny always brushes melted butter and pokes a few small holes in the top pie crust.

Preheat the oven to 325* and bake for an hour and half.
Yummy, yummy, yummy!


Have you ever or will you ever make pizza rustica?

23 comments:

  1. oh, my, I can't remember when was the last time I ate pizza.... I usually make it just with shredded carrots, garlic, ketchup and cheese :)

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    Replies
    1. Ketchup??? You don't use tomato sauce? I might just go get a slice for lunch. Nom nom nom

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    2. I actually use ajvar, but I didn't know how to translate it :) It's a sauce made from roasted red peppers, garlic and roasted eggplant, all minced and cooked together. It's our national delicacy

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  2. Mmmmmm I've never made a stuffed pizza. Yummy!

    ReplyDelete
    Replies
    1. Soooo good. It's actually not pizza. It's a pie!

      Delete
  3. I have only ever tried pizza once in my life like 20 years ago, that was it haha

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    Replies
    1. So you are telling me you came to NY and NOW you spill that you never had pizza?? For once, blabber has no words.

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  4. ever pizza I ever made ended badly

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  5. I have never had this! It sounds absolutely perfect! I want a slice!

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  6. good morning, Jax girl...this sounds sooo good...and I am dying to try it.
    Now, we eat differently out here on the Plains of West Texas than NY and there's one meat here,
    Soppressata, that I've never heard of in my whole, entire looooong life. I doubt I could even find it out here. So, what can i use to sub...??
    and is this all in a 9" pie pan or bigger.? I just may make this one for my ladies coming on Mon night....:) with one of those Mia Tyes.....lol

    ReplyDelete
    Replies
    1. You can try prosciutto!! That would be yummy also, but make sure it's sliced thin. I'm not sure about the pan size. I l only have one and always thought it to be a standard size. Mai tais too??? Im a jealous lady!!!

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  7. ok..i googled.....a dry Salami

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    Replies
    1. My family calls it super sod, but the real word is sopressesta. Lol

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  8. Oh my, now that's an epic pizza pie

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  9. Yum, yum. A pizza so good, you'd raise yourself from the dead to get one. I wonder if Jesus ever tried it. "Lazarus, come out! We're serving Pizza Rustica!"

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  10. I remember you and I discussing this pizza a long time ago. I think you even sent me this recipe but I never got around to making it. I need to, it just sounds too delicious!

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  11. that definitely sounds delicious!!! Yum, yum, yum!!!

    ReplyDelete
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    ReplyDelete

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