"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pizza Rustica Holiday Pie Recipe

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This recipe for Pizza Rustica Holiday Pie, 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.

Ann Wasco
Added: Thursday, May 21, 2009


2 Oronoque Orchards 9"deep dish pie shells
1 pound suppresata, chopped coarsely
1/4 pound salami, chopped coarsely
1/4 pound prosciutto, chopped coarsely
2 ounces boiled ham, chopped coarsely
2 hard boiled eggs, chopped coarsely
2 raw eggs
1/2 pound whole milk mozzarella cheese, diced
1 tablespoon grated Parmesan cheese
1 pound whole milk ricotta cheese
1/2 basket Farmer cheese, chopped coarsely

Preheat oven to 400║ F.

In a large bowl, combine ricotta and Parmesan cheese. Add 2 raw eggs, one at a time, beating with a wooden spoon. Add all meats and hard boiled eggs. Mix well.

Spoon the mixture into one of the pie shells and spread evenly. Invert the second pie shell over the lower filled shell to make an upper crust. With a fork crimp the edges of the upper and lower pie shells together.

Bake in the preheated 400║ F oven for the first 15 minutes. Lower the temperature to 325║F and bake 45 minutes more. (Ovens will vary.)




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