Pizza rustica is a work of art. This double-crusted deep-dish pie is filled with an egg and ricotta mixture that has been studded with some of Italy’s finest cured meats and cheeses. Yet, for being such a stunning dish, this recipe is fairly easy to make.
Here, we use diced prosciutto, salami, ham, provolone, and Parmesan in the filling, but it can easily be adjusted to your favorite cured meats or cheeses. Just make sure to use the same weight or cup amount. For a nice and sturdy top and bottom crust, an egg replaces some of the water in a basic homemade pie dough to add structure. For easy removal, prepare the recipe in a 9-inch springform pan rather than a regular cake pan. Just remove the outer ring once it cools and the whole pizza rustica should lift out to a platter easily to be sliced and served.
How to Know When Pizza Rustica Is Done?
When the pizza rustica is finished baking, the crust will puff and turn golden-brown. To make sure it’s done, insert a toothpick into the center through one of the vents and check if it comes out dry. If all looks good, remove the pizza rustica to a wire rack to cool completely, during this time the puffed center will deflate a bit. Don’t slice until the pizza rustica is fully cooled, as it needs to set.
Does Pizza Rustica Have to be Refrigerated?
Yes, pizza rustica should be refrigerated. Store it in an airtight container for up to five days and reheat gently to serve.
What Is Pizza Rustica Made Of?
Pizza rustica is made of flaky pie crust, eggs, ricotta, provolone, and Parmesan cheese, along with a selection of Italian cured meats such as prosciutto, ham, and salami.
What Part of Italy is Pizza Rustica From?
This dish is originates from Southern Italy, specifically the regions of Calabria, Campania, and Abruzzo. Recipes vary depending on region, town, and family, but all involve a double-crusted pie packed with an egg-based, cheesy filling.
When Do You Make Pizza Rustica?
Traditionally, pizza rustica is served on Easter to celebrate the end of Lent, but it makes for a hearty, showstopping dish anytime of year!
Source by www.thekitchn.com