"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zia Maria's Pizza Rustica (Pizza Chienna) Recipe

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This recipe for Zia Maria's Pizza Rustica (Pizza Chienna), by , is from The Lega Arena DasÓ Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Cardillo
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie crust:
2 c. flour
2/3 tbsp. baking powder
3 tbsp. shortening
1 egg
1/2 c cold water
Filling:
2 hard cooked eggs, diced
1/2 lb pepperoni, diced
1/4 lb. dry sausage,diced
1/4 lb. prosciutto,diced
1/2 lb. mozzarella,diced
3-4 fresh Italian sausage, remove casing
1 tbsp. Romano cheese
1 lb. fresh ricotta
2 lg. eggs, beaten

Directions:
Directions:
Pie crust: Combine flour, baking powder. Cut in shortening with pastry cutter or cut in with 2 knives until shortening and flour are size of peas. Add egg and water a little at time until dough is manageable.

Refrigerate for 1/2 hour. Flour board and roll out into 2 rounds. Place into 9 inch pie plate or springform pan. Reserve other round for top.

Filling:
Remove sausage from casing and brown slightly and cool. Mix ricotta, Romano cheese and eggs very well. Add cooled sausage, hard boiled eggs, pepperoni, dry sausage, prosciutto, mozzarella into ricotta mixture blend well. Spoon into pie shell.

Top with remaining crust. Brush crust with egg wash (1 egg mixed with a 1T. water) With knife make 2 -3 slits in crust for steam to escape. Bake at 400║ F for 15 min, then lower temperature to 350║ F for another 45 minutes.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45-60 minutes
Personal Notes:
Personal Notes:
This is my Aunt Mary Larobina's recipe. She wrote it down for me on a little piece of note paper in her beautiful neat handwriting. I smile to myself every time I read it,because she wrote it down just as if she were telling me in person, what to do and how to make it. It's a priceless treasure from my aunt who I will always love.

Grazie, Zia!

 

 

 

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