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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nonna's Pizza Rustica-brunch Recipe

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Nonna's Pizza Rustica-brunch image
Brother Steve and his wife, Patty

 

This recipe for Nonna's Pizza Rustica-brunch, by , is from The Cooking Diva Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy Dowell/ COOKING WITH NONNA COOKBOOK

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE DOUGH
1 lb. flour
2 large eggs
pinch of salt
2 sticks butter cold
milk, as much as needed

FOR THE FILLING
1 lb. whole milk ricotta cheese
4 large eggs
1/4 lb. sharp provolone
1/4 lb. mozzarella
4 tbsp. grated asiago cheese
1/4 lb. prosciutto
1/4 lbs. sopressata
1/4 lbs mortadella
pepper as desired
1 large egg for the egg wash.

Directions:
Directions:
PREPARE THE DOUGH: ( Can be made the night before and wrapped in waxed paper)
In a standing mixer, add flour, salt and the butter, cut in cubes
Let the flour absorb all the butter. Add the eggs and let them mix well
Add enough milk about 1/4 cup until you have a firm ball of dough.

PREPARE THE FILLING: Can be made the night before-leave in a covered bowl
Cut all meats and cheese in small cubes and put in a large bowl. Add the grated Asiago cheese and mix
Add the eggs and mix
Add the ricotta and mix. Add pepper as desired. set aside.

ASSEMLE THE PIZZA RUSTICA
Preheat oven to 350 degrees
Butter and flour a 9" spring form pan.
cut a little less than 1/3 of the dough in a thin circle (make sure ends are not too thick
Place the dough over the spring form pan so that it overflows the borders of the pan.
Add the filing and spread evenly
With a sharp knife, cut the rest of the dough from around the border of the pan
With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the crisscross strips and arrange them on top of the filling
Wet the strips with egg wash and bake for about 1hr and 5 or 10 minutess. Watch it carefully. If you cook it too long it gets dry.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours including prep and cook time
Personal Notes:
Personal Notes:
In Feb of 2019 my brother Steve came to visit me. Before he came he casually sent me a link to cookingwithnonna.com to show me this recipe. He added "I sure would like to try this" Well, being a foodie like me I knew what I had to do. "Yes", I made this delicious Italian brunch just for him. That was probably one of the best times that either of us remember, talking, reminiscing , eating, drinking wine and laughing a lot. Hope to have more memories with brother Steve! Oh, and this recipe was delicious.

 

 

 

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