PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
PIZZAGAINA
Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Provided by SMZCOZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g
PIZZA GAIN AKA PIZZAGAINA, PIZZA RUSTICA, ITALIAN EASTER HAM PIE
This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's.
Provided by BlondieItaliana
Categories Savory Pies
Time 3h30m
Yield 28-32 serving(s)
Number Of Ingredients 14
Steps:
- Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
- Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
- Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
- Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
- Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.
Nutrition Facts : Calories 313.6, Fat 21.1, SaturatedFat 10.9, Cholesterol 179.8, Sodium 1060.2, Carbohydrate 2.6, Sugar 0.6, Protein 27.1
PIZZA RUSTICA
Pizza rustica (also known as pizzagaina) is traditionally served on Easter and for good reason--it is a showstopper and perfect to dish up on a special occasion. Although it takes a little bit of work to prepare, you can make it a day ahead and bring to room temperature before putting it on your holiday table.
Provided by Food Network Kitchen
Categories main-dish
Time 17h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Add the olive oil with 3 of the whole eggs to a small bowl and whisk to combine. Add the flour, 2 teaspoons salt and the frozen grated butter to a large bowl and stir and pinch with your hands until the mixture resembles coarse meal. Add the egg mixture and blend with a wooden spoon until large crumbles form (they should be slightly larger than a pea). Add 1/4 cup cold water, 1 tablespoon at a time, mixing well after each addition until a dough forms.
- Transfer the dough to a work surface lightly dusted with flour and knead until the dough is smooth. Form the dough into a large round disk and divide the dough into 2 pieces, two thirds for the bottom crust and one third for the top crust. Shape the dough pieces back into round disks. Wrap each in plastic wrap and refrigerate until the dough is firm, about 45 minutes. (The dough can be refrigerated up to 24 hours at this point but will need to sit at room temperature for about 10 minutes before rolling.)
- Add 1 of the egg yolks to a small bowl along with 1 teaspoon water. Whisk to combine, then set the egg wash aside. Add the remaining 3 whole eggs and 3 egg yolks to a large bowl along with the Parmesan, ricotta and several heavy grinds black pepper. Whisk until well combined and smooth. Add the prosciutto, ham, pepperoni, salami, provolone and mozzarella and stir until combined. Set aside.
- Position a rack on the lowest shelf in the oven and preheat to 350 degrees F. Lightly grease a 9-inch springform pan with olive oil.
- Roll out the larger piece of dough on a flat work surface lightly dusted with flour to a 16-inch round a little less than 1/8-inch thick. Transfer the dough to the prepared springform pan, pressing the dough into the inside edges and up the sides of the pan, leaving any overhang. Spoon the ricotta mixture into the dough-lined pan and spread it out into an even layer.
- Roll out the remaining piece of dough on a lightly dusted surface into a 13-inch round a little less than 1/8-inch thick. Place this dough over the filling, gently pressing into the filling and the dough at the edges of the pan. Trim the overhang of both doughs flush with the top of the pan. Pinch the edges of the doughs together to seal, then tuck under so they are directly on top of the filling and on the inside of the pan. Brush the reserved egg wash over the top and edges of the dough. Cut four 1-inch slits on the top piece of dough using a paring knife, then place the pan on a baking sheet.
- Bake until the crust is deep golden brown, and a long wooden skewer inserted into one of the slits comes out clean, about 2 hours, rotating the pan once halfway through the cooking time.
- Let stand for 2 hours at room temperature, then chill in the refrigerator until completely cooled, at least 4 hours and up to 24 hours.
- Remove from the refrigerator and allow to sit at room temperature for 1 hour before removing the outside ring of the springform pan and transferring the pizza to a serving platter. Cut into wedges to serve.
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