Food plays a very important role in the celebrations of the Italian holidays and Easter in particular has many famous recipes associated with it. Rustic pizza, also called Easter cake, stuffed pizza, Pasqualina cake or Pizzachino is basically a rich type of filling quiche completely closed in a buttery pastry shop.
This dish celebrates both Easter and the end of Lent, where many people take part in a type of religious fasting. The ingredients in this cake are quite rich and include a variety of cheeses, salami, eggs and sometimes sausage. There are many regional varieties of this pie found in Italy, some containing cooked vegetables, while others may include cooked sausage meat or diced eggs.
Personally I like a combination of different cheeses and cold cuts, all linked together with a mixture of ricotta and eggs. I made a series of variants of this cake in the past, but I have never been completely in love with pastry.
This year I decided to try the pastry recipe that Sunday Marchetti on Sunday Cooks uses in its version of Rustic pizza And he felt that he was sturdy enough to resist the rich filling, but he was still buttering and shaky. For my filling, I combined diced cooked ham, spicy salami of underground, diced fontina cheese, grease of Roman pecorino cheese, creamy ricotta and eggs.
Although this sort or rustic pizza can be enjoyed by the oven, I prefer it the next day, at room temperature after the cake settled during the night and the flavors founded themselves together.
Enjoy your meal!
Deborah Mele
Ingredients
Dough:
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2 1/2 cup of flour for all uses not bleaching
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1 stick, 1/2 cup of non -salted butter cut into pieces
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Pinch of salt
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2 large eggs
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From 4 to 5 tablespoons of newly squeezed lemon juice
Filling:
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1 pound of ricotta
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8 Once Mozzarella in cubes
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1 cup of diced fontina cheese
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1/2 cup of grated Roman cheese
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2 cups of diced ham cooked
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1 1/2 cups of diced sausage (spicy or mild)
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1 teaspoon of black pepper
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1 teaspoon of dried oregano
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3 large eggs
To assemble:
Instructions
- Put the flour, salt and butter in a food processor and pulsates sometimes to break down the butter.
- Add the eggs and lemon juice and pulsates until the mixture is combined.
- Dump, mix on the counter and shape on a disc.
- Wrap with plastic casing and refrigerate for 1 hour.
- While the dough is resting in the refrigerator, preheat the oven to 350 degrees F.
- In a bowl, mix the ingredients with a filling with a wooden spoon together until they move.
- Cut the dough into two pieces, one big of the other.
- Oil a 9 -inch spring -shaped pan.
- Between two pieces of plastic wrapping or parchment paper, spread the largest portion of the dough until it is about 1/4 thick thumb.
- Roll the dough carefully on the rolling pin to transfer the dough to the pan.
- The dough should be large enough to cover the bottom and sides of the spring -shaped pan.
- Spoon the filling in the pan.
- Strene the second piece of pasta in a circle and put on the filling.
- Cut the extra dough allowing an additional 1 inch, then pinches the rims of upper and lower pastry together, enclosing them completely.
- Beat the egg with the water, then brush the upper part of the cake with the egg mixture.
- Use a knife to cut the cracks in the cake, then cook for about 1 hour or until it is golden in color.
- Transfer the cake to a wire rack and cool to room temperature before cutting.
Nutrition information:
Product: 10
Portion size: 1 slice
Amount for portion:
Calories: 600Total fat: 37gSaturated fat: 19gTrans fat: 0gFatty fat: 15gCholesterol: 237mgSodium: 1291mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 36g
