Traditional Pizzone-Style Pizza Rustica (Pizza Chiena) -(BSJ) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust:
4 Cups Flour
1 cup lard
2 eggs
1/2 tsp salt
Cold water (as needed to form dough) Icy cold
Filling:
1 1/2 #'s Ricotta (drained)
6 eggs (plus 1 for white wash)
1/2 Cup Romano
1/2 -3/4 # cured meats Soppressata, Capicola, Prosciutto, or Italian sausage
Shredded Mozzarella or Provolone
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Directions: |
Directions:Mix flour & salt. Cut in lard or butter until crumbly. Add eggs and mix well then add a bit of cold water until you get the right consistency, it should come together to form a ball. Wrap & refrigerate dough 30 minutes.
Make filling, in a large bowl mix ricotta, eggs & pepper then fold in diced meats.
Roll out 2/3 of the dough and line a greased pie dish or springform pan, pour in filling then cover with remaining dough and seal edges. Cut small vents and brush top with beaten egg.
Bake 375º for 60-75 Minutes until golden brown
Cool before slicing. (Traditionally served at room temperature or slightly warm). |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: "My Grandmother made Pizza Rustica in Pizzone"
"La Nonna Mia Fareva la Pizza Chinea a Pizzone"
I thought it would be interesting to understand how the family ended up calling this dish Calzone and I found this dish from the region, so I had to add it.
What I learned is even though Calzone has a completely different dough which is pizza they more than likely just simplified the name after arriving in America.
American Italian families often blended dialect & simplified food names.
If they made individual-sized pizza rustica portions, folded or not, it looked more like a calzone to others- so the name most likely stuck.
You will find several variations through-out this book under pies, or miscellaneous.
Both sweet & savory but under the name "Calzone".
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