Italian
Easter Pie
(Pizza Rustica)
|
|
Delicious Pie
After all this years I have never made my Grandmother's Italian Easter Pie. There are many variations of this dish. Some include hard boiled eggs with a variety of meats and cheese, Others with eggs blended in the pie. This is a Southern Italian dish which is traditionally made on Good Friday to be eaten on Easter Sunday. I could never wait that long.
The dish I usually make ever Easter is her recipe for Taganu. Taganu is also a Southern Italian dish which is made on Holy Saturday. Though both recipes are similar, Taganu is specifically made in Aragona, which is a commune in the province of Agrigento, Sicily, where my Grandparents were from.
This Italian Easter Pie recipe is made in a pie crust and includes ricotta, prosciutto, Genoa salami, cooked ham, mozzarella, Parmesan and provolone. It is so deliciously rich and filling you are bound to make it your own family tradition.
- Ingredients
Pie Dough:
- 1 package of active dry yeast
- 1 Tbs sugar
- 1 tsp salt
- 2 cups warm water
- 5 – 6 cups of all-purpose flower
- 2 Tbls of olive oil
Or if you don't feel ambitious, Pillsbury all ready pie crust will work just fine
Filling:
- 1 lb of ricotta cheese
- 4 eggs, beaten
- 1 lb of cooked ham, chopped or diced
- ½ pound of Genoa salami, chopped
- ¼ pound of prosciutto, chopped
- 8oz of mozzarella cheese
- ¼ cup of Parmesan cheese, grated
- ¼ cup of Romano cheese,grated
- ½ lb provolone, diced
- ¼ tsp of fresh ground black pepper
-
½ tsp salt
Preperation:
- In a
large bowl, dissolve in two cups of water, yeast, sugar and salt and
gently blend.
- Dissolve the yeast and let stand for 10 minutes until yeast is foamy.
- Add the Olive Oil.
- Add 5 cups of flour one cup at a time and blend until the dough is formed.
- Add more flour if the dough is too sticky
- Transfer the dough to a floured surface and knead for about 5 to 10 minutes. <li>Place dough in large bowl and coat with a little olive oil.
- Cover and let rise for 2 hours.
- After the dough has risen, punch it down and divide it into two pieces.
- Roll out each piece and place one piece in a 10 inch spring form pan sprayed with cooking oil.
- Make sure the dough hangs about an inch over the sides of the pan.
- In a large bowl, add the ricotta, 3 eggs, meats and cheeses and blend together.
- Season with salt and pepper
- Pour the filling into the pastry crust 1 inch from the top.
- Cut the top crust to fit the round pan.
- Place the round crust on top of the filling and crimp around the edges.
- Brush the top of the dough with the remaining egg
- Cut a few slits in dough to vent.
- Bake at 350 degrees for 60 - 75 minutes or until golden brown.
Serves 8 to 10 people
|
|
NEW NEWSLETTER
Great-Chicago-Italian-Recipe.com
Leave Easter Pie and Return to Italian Recipes
Leave Easter Pie and Return to Pasta Recipes
Copyright 2015 by Great Chicago Italian Recipes.com, All Rights Reserved
 |
|
 |
 |
 |
