Pizza rustica is a flavorful meat and cheese pie traditionally served during the Easter holiday. Also known as pizza gaina, pizza gain, Easter pie, or simply Italian meat pie. Of course, each family has their own way of making it.
Constructed of durable dough that can handle all fillings, including a variety of cured meats, Italian sausages, and a variety of Italian cheeses.
The original recipe actually doubles the amount I post here and feeds a large crowd. My family’s recipes were always made in a deep 13 x 9 pot.
For this recipe, I cut all the ingredients in half and used a 10-inch springform pan. I believe it’s easy to unmould, always gives you clean edges, and feeds a lot of people.
The deep golden color of the dough is wonderful, and the whole thing is sprinkled with black pepper, which is very flavorful when combined with the filling.
As for the ingredients, my family’s recipe has always been made with Italian sausage, a warm, mild hard-boiled egg mixture, a special cheese called tuma (you can substitute it if you can’t find it, but if you live in the Chicagoland area, you can find it at Caputo or any Italian grocery store), and grated Pecorino Romano. By the way, do not be afraid to use warm sausages, since the filling is so rich that you will hardly notice the spiciness.
It has a simple, rich, and luxurious taste!
No matter how you cut it, the slices are so perfect! It can be cut into wedges or thin slices.
Serve at room temperature for Easter brunch, lunch, or as a special treat.
enjoy!
Pizza Rustica, My Way
An Italian meat pie usually served around Easter. Also known as pizza rustica, it is filled with flavorful meat and cheese.
material
Dough 4 cups flour 5 eggs, beaten 1-1/2 teaspoons salt 1-1/2 teaspoons black pepper, as needed to make a smooth consistency Water 1/4 cup vegetable shortening Fill with 2 pounds of Italian sausage, using a mix of 1 pound hot and 1 pound mild or medium or all-hot or all-mild to taste, remove casings and brown. 1 pound tuma cheese, diced. If you can’t find it, use a mix of provolone and mozzarella, or just mozzarella instead of brick-type fresh mozzarella. If you’re in the Chicagoland area, you can always find it at Caputo’s. Or call any other Italian grocery store. 6 boiled eggs, chopped 1 cup grated Pecorino Romano 2 eggs, beaten ***********Mix 1 egg yolk with a little water and wash the eggs to give them a nice golden color.
Instructions
Spray a springform pan with olive oil. Preheat oven to 325 degrees. material. Using a huge bowl, add the flour, salt, and pepper. Next, add the shortening, then add the eggs and mix well until incorporated. Use water if necessary to make the dough nice and smooth. Filling Mix all ingredients together in one large bowl. Mix well. Roll the dough to fit in the pan, overlapping it slightly on the sides. Save enough to cover the top. Add all of the filling, pressing down as you add. Place the remaining dough you saved for the top, roll it out and place it on top of the filling. Then roll up the sides to fit the top. Make sure the border is not too thick. If the overhang is too long, you may need to trim it a little. If I had the edge of the fabric, I made a cross or placed a leaf on top as a cute decoration. Brush the egg yolk mixture all over the top for a nice shine. Place the springform tin on a baking sheet for easy access in and out of the oven or to prevent leaks. Bake for about 1 to 1 hour, or until top is very golden and sounds hollow when tapped. Let cool for 3 hours before removing the mold ring, but even better, cover the top and chill the whole thing in the fridge overnight.
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(Tag Translation) Easter Pie
