"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pizza Rustica Recipe

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This recipe for Pizza Rustica, 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.

Naida Cognetta
Added: Tuesday, June 9, 2009


2 cups flour
2/3 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons shortening
1 egg
1/2 cup ice water
extra flour

2 hard boiled eggs, diced
1/2 pound pepperoni, diced
3/4 pound fresh ground sausage meat (browned lightly in 1 tablespoon water)
4 slices ham, sliced
1/4 pound prosciutto, chopped
8 ounces (1/2 pound) mozzarella cheese, diced
1 tablespoon grated Romano cheese
1 pound fresh ricotta cheese
2 eggs
1/8 teaspoon salt

Crust: Sift dry ingredients together. Blend shortening into sifted flour with fork. Mix egg with cold water. Add to flour and mix until a ball is formed. Refrigerate for 15 minutes.

Combine ricotta, salt and grated Romano cheese. Add two eggs, one at a time, beating with a wooden spoon after adding each one. Add cooked sausage meat, prosciutto, ham, mozzarella, pepperoni and diced hard boiled eggs. Blend and mix well.

Prepare crust. Roll out and line 10 inch deep pie dish with pastry. Prick dough with fork, sprinkle bottom with a little flour. Pour mixture into lined pie dish and cover with top pie crust. Trim the top crust leaving about 1/2 inch overhang. Fold dough under and back to flute thickly. Cut slits in pie to allow steam to escape. Brush top of crust with water before putting in oven.

Preheat oven to 400║ F. Bake pie for 15 minutes. Lower temperature to 325║ F and bake 45 minutes more. For a brown golden crust brush beaten egg over top crust for a few minutes before taking the pie out of the oven. Repeat if desired. Remove from oven. Can be served hot or at room temperature.




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