Pizza Rustica (Italian Easter Pie)
User Reviews
5
Pizza Rustica (Italian Easter Pie)
Description
Pizza Rustica combines a tender, homemade pastry made from flour, cold butter, eggs, sugar, salt, and baking powder with a filling mixture of multiple eggs, ricotta cheese, cubed salami, smoked scamorza cheese (or other firm cheeses like Fontina or Provolone), and grated Pecorino Romano. Black pepper adds seasoning to the savory filling.
The dough is prepared by cutting cold butter into the flour mixture until crumbly, then binding it with beaten eggs and chilling it before use. The filling is mixed until smooth with visible chunks of cured meat and cheese throughout, lending a rich and hearty texture after baking.
Baked at 350°F in a greased pie dish, the pie sets into a firm yet moist custard surrounded by a crisp golden crust. It is traditionally allowed to cool completely before slicing, then served cold to allow flavors to meld. The pie pairs well with simple sides such as a fresh arugula salad dressed with lemon.
Variations include different cured meats and cheeses depending on preference. Avoid adding extra salt if using salty cured meats to prevent overseasoning. The pie stores well refrigerated for several days, making it convenient for make-ahead meals or celebrations.
Ingredients
Pastry (pie crust)
- 9 oz butter 250g) plus extra for greasing, cold unsalted
- 3.5 cups Italian 00 flour 500g, or plain flour
- 3 large egg plus 1 beaten egg for brushing
- 1 tsp salt sea salt
- 1 tsp granulated sugar
- ¼ tsp baking powder
Filling
- 8 egg large
- 1 cups ricotta cheese 250g
- 2 cups salami cubed (240g)
- 1 cup scamorza cheese cubed (200g) can also use another firm cheese such as Fontina or Provolone, smoked
- ⅔ cup Pecorino Romano cheese grated (40g)
- ¼ tsp black pepper to season
Instructions
Make the pastry
- Mix the flour, salt, sugar and baking powder in a bowl. Tip into a food processor, add the cubed cold butter (9oz/250g) and blitz until it resembles fine crumbs.
- Tip the butter and flour mixture back into the bowl, make a well in the middle and add 3 large beaten eggs.
- Mix everything together until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over knead.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
Make the filling
- Cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside.
- Mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. Add the cubed salami (2 cups), Scamorza (1 cup), grated Pecorino cheese (⅔ cup) and black pepper and mix to combine.
To assemble
- Pre-heat the oven to 350F (180C) and grease a 9-10 inch pie dish with butter.
- Remove the dough from the fridge and cut into two. Roll out the first half into a large rough circle about ¼ inch thick (3-4mm).
- Place the dough over your pie dish and tuck in the edges. Pour the filling into the pie then roll out the second half of dough.
- Place the top over the pie, press it very lightly so it touches the filling and press it up the sides of the pie dish so the filling is completely encased.
- Trim the edges of the pie with a sharp knife and press the edges together with a fork to seal it. If you find the pastry isn’t sticking together you can dab the edges lightly with water to help it stick.
- Brush the top of the pie with beaten egg and make an incision in the middle to let steam out. Bake in the oven for 1 hour until golden brown and cooked through.
- The pie is best eaten cold or slightly warm so let it cool before serving.
Notes
- Choose firm cheeses like Scamorza, Fontina, Provolone, or Mozzarella for the filling to complement ricotta.
- Use 1-2 types of meats such as salami, mortadella, or prosciutto, cut into cubes or slices.
- Avoid adding extra salt if cured meats are salty to prevent the dish from becoming too salty.
- Let the pie cool completely before cutting it into slices for better texture.
- Pizza Rustica is traditionally served cold and pairs well with simple salads.
- Store leftovers in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 1026mg | 43% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 974IU | 19% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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