Rustica - Easter Pie
most Italian food, the ingredients for pizza rustica depend
on what region the recipe is from. I've seen it cooked with
a custard type filling mixing the eggs with ricotta cheese.
Some regions use Swiss Chard and variations even use crab
meat and lobster.
what makes this an Easter Pie is the meat. Lent was a time
of fasting ending in a meatless Good Friday and Holy Saturday
morning. The meat pie was a treat to celebrate the end of
the season of penance. This is Great Aunt Vincenza'a recipe
so it probably originated on the Amalfi Coast near Bari.
our home the Easter Pie is served before the meal with the
antipasto. Antipasto translates to before the pasta
so any salads or premeal delicacies are set out before the
real eating commences.
way our family prepares the dish is an assembly line production.
There is a lot of chopping, slicing and shredding before the
pies get put together. Everyone wants their own pie to take
home on Easter and there are the cousins who live in places
where there is no basket cheese or prosciutto who get an Easter
Pie shipped to them.
the pizza has become as much of a tradition as eating it!
can use any pie or pizza dough for the crust, but we prefer
to make it from scratch.
1/2 cups flour
1/4 lb. butter
2 teaspoons baking powder
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/4 cup warm water
pepperoni, sliced thin
15 hard boiled eggs, sliced
1/4 lb. piece salami, cut in strips
1/4 lb. piece provolone,
1/4 lb. prosciutto,
1 small basket cheese (Formagetto),
prepare the dough, blend the flour, baking powder and salt
in a large bowl. Work in the butter with a fork until the
flour resembles coarse meal. Stir in the eggs and water gradually
with a fork.
just mixed, cover with foil and refrigerate for 4 hours.
to room temperature and divide dough in half. On a lightly
floured board, roll out half the dough to 1/8 inch thickness
and 14 inches around. Place in a greased 12-inch pie plate.
the filling in the layers as follows: 5 sliced eggs, provolone,
salami, 5 sliced eggs, basket cheese, pepperoni, prosciutto,
5 sliced eggs.
Roll out the remaining dough and cover pie. Seal around with
a fork. Use a knife or scissors to cut off excess. Glaze with
egg yolk and prick a few holes on top. Bake at 350 degrees
for 50 minutes or until golden brown. Serve slightly chilled.
see -> Buona
Pasqua! Traditional Italian Easter
on the Web:
Rustica Recipe ( Easter Pie )