traditional italian Easter Pie with a delightful bum and meaty ricotta filling is arrant for your Easter menu or any affair. Pizza Rustica is an easy to make and crowd pleasing meal that everyone will love .
This italian Easter Pie is traditional served for Easter, however one bite and you ’ ll be making it class rung. Filled with ham, salami, prosciutto, ricotta, mozzarella, and parmesan tall mallow, this piquant Easter pie is sure to your new front-runner custom .
This bum and meaty mouth-watering proto-indo european is besides called “ Pizza Rustica ” and can be found in many cafe around Italy. While traditionally served at Easter, this pie is far from typical vacation fare .
This pizza rustica is similar to all of the delectable flavors you find in pizza, minus the sauce. If you ’ ve never tried it before, it is decidedly something you should make .
so be certain to read along and see how easy and fast this recipe comes together. Served with a simple green salad or my Italian Tomato Onion Salad, and it could be a move to recipe for any day of the week .
Italian Easter Pie
italian Easter Pie, besides known as Pizza Rustica, is quite literally a interpretation of pizza that Italians corrode at Easter. The roots of this serve can be traced back to Naples, where after 40 days of fasting from dairy and eggs from lend, this was the perfect treat to indulge in .
While this “ stuff pizza ” has different variations, it is constantly made with a proto-indo european crust that ’ south filled with ricotta tall mallow, eggs, and cured meats .
You could make this Pizza Rustica in a traditional pie dish, or fill it high by baking it in a springform pan. You could besides adorn it with a lattice crown, or just just cover it with pie crust .
Italian Easter Recipes
Be indisputable to check out some of these delectable recipes to add to your italian Easter menu :
Italian Easter Bread
Asparagus Ricotta Tart
Slow Cooker Ham
Asparagus Ricotta Frittata
Mushroom Pea Risotto
Cannoli Pound Cake
Lemon Ricotta Pound Cake
How to Make Pizza Rustica | Italian Easter Pie
italian Easter Pie, or Pizza Rustica, is made by baking a meaty ricotta filling into a mouth-watering pie crust. You can bake this in a springform pan or a deep pie dish. Make the crust a day in overture and roll out out and bake before serving .
Step 1: Make the Pie Crust
If you are intimidated to make your own pie crust, don ’ thyroxine be ! This proto-indo european crust recipe is rightfully horse around proofread and can be made entirely in your food processor .
first, add the flour, salt, cold cub butter, olive oil, and egg into a food processor. You could besides do this by hand with a pastry stonecutter if necessary .
next, place the hat on the food central processing unit and pulsate until a very well rotter forms .
target the hat with the feeder metro on the food processor. With the machine hunt, add in 4 tablespoons of ice urine. Continue processing equitable until the proto-indo european crust comes together and forms a ball .
Move the proto-indo european crust onto a piece of fictile wind and form into a magnetic disk shape. Wrap the crust tightly with plastic wrap and refrigerate for at least and hour or overnight .
Step 2: Make the Italian Easter Pie Filling
This bum and creamy filling is simple to put together and allows for substitutions. The Pizza Rustica meet is simple : ricotta cheese, cured meats, eggs, and shredded cheese. Feel free to use the cheeses you love and whatever meats you have on hand .
The independent kernel used in this recipe is cubed ham. I like to use boneless one-half overact, the same overact I use in my Slow Cooker Ham recipe. This type of ham is fairly easy to find year round off. however, you can always substitute slice delicatessen ham here .
This recipe besides uses dice prosciutto and salami. Just slice up the delicatessen meats if you can ’ triiodothyronine find larger chunks of the meats. You could besides use, or substitute with mortadella, capicola, or cooked italian blimp .
Should I drain the ricotta cheese?
You should drain the ricotta tall mallow ahead of fourth dimension if you happen to have a watery cheese. This much happens with homemade ricotta tall mallow. however, most of the boughten versions are already drained, and you can plainly pour off any urine that is on top .
Combine all of the filling ingredients
once you have all of your meats diced, putting in concert the fill is simple. Just stir together the ricotta, beaten eggs, meats, and cheeses in a big bowl .
Be certain to stir the mixture well so that all of the ingredients are combined. Set aside while you prepare the crust for the italian Easter Pie .
Step 3: Roll out the Pie Crust, Fill, and Bake
Remove the pie crust from the refrigerator and let come to room temperature for about five minutes. lightly dust the rolled fall and surface with flour. Spray your springform or proto-indo european pan with nonstick fudge spray .
Set aside one-third of the crust for the crown and bankroll out the remaining proto-indo european crust into a circle. Don ’ deoxythymidine monophosphate concern if your crust international relations and security network ’ deoxythymidine monophosphate perfective, you can constantly do patchwork when you transfer it to the pan .
Use your rolling bowling pin to cautiously transfer the proto-indo european crust to the springform pan. gently press the dough, without pulling it, into the corners of the pan .
Use a knife to cut off any overhang of the proto-indo european crust in the pan. Use leftover dough to fill in any cracks or holes in the pie crust .
Pour the ricotta filling into the proto-indo european crust pan. then, use a rubber spatula to gently press the ricotta into the pan and remove any air bubbles .
roll out the remaining pie crust into a circular shape. then, place the crust over top of the ricotta fill and use a knife to cut off any excess crust. Roll the crust on the sides of the pan down over the peak crust .
Brush the top of the pie with a beat testis. then, score the center of the proto-indo european with an “ X ” supreme headquarters allied powers europe to allow steam to escape .
Bake at high then lower the temperature
last, place the Pizza Rustica in a preheat 425 degree oven. Put in the pie and then immediately lower the temperate to 350 degrees. Bake for about 75 minutes, or until top is gold brown in color .
Remove the pie from the oven and let cool on a cooling system rack for five minutes, before removing the collar from the springform pan. Let sit for an extra ten minutes before slicing and serving .
I hope you love this recipe for italian Easter Pie ! Serve this delicious dish anytime of the year ; it ’ mho always a crowd pleaser. Be certain to comment below if you try it. Enjoy !
Italian Easter Pie | Pizza Rustica
This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.
Read more: Who Invented Pizza?
For the Pie Crust
- 2 ½ cups all purpose flour
- ½ cup cold butter, cubed ( one stick )
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon kosher salt
- 4 tablespoons cold body of water
For the Filling
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese ( about a cup )
- 2 ounces shredded parmesan ( about ¼ cup )
- 4 large eggs, beaten
- 6 ounces ham, diced ( about 1 ½ cups )
- 2 ounces salami, chopped ( about ½ cup )
- 2 ounces prosciutto, chopped ( about ½ a cup )
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
For Brushing the Crust
- 1 large egg, beaten
For the Pie Crust
In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
For the Filling
In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small “x” shape in the middle of the pie to allow steam to escape.
Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.
You can get a head start on this recipe by making the crust a day in advance. This is a delicious dish served hot or at room temperature.
Read more: Pizza