Italian
Pizza Rustica
by Casa Pappagallo · 705K subscribers on YouTube
A savory pie from the Italian tradition, made with a rich, buttery pastry dough and a filling of ricotta, cured meats, and cheese. Perfect for using up leftovers, this rustic pizza is crispy on the outside and creamy on the inside.
- Cook
- 1h
- Difficulty
- easy
Ingredients
15 items- ButterFor the dough
- SugarFor the dough
- LardLard, for the dough
- WaterFor the dough, add gradually
- FlourFor the dough
- RicottaFor the filling
- 1 pcsEggFor the filling; additional egg may be used for brushing (not specified)
- SaltTo taste, use sparingly because the cured meats are salty
- PepperTo taste
- Pecorino RomanoCut into small cubes, added to the filling
- Cooked HamCooked ham, part of the cured meat mix
- PancettaPart of the cured meat mix
- SalamiPart of the cured meat mix
- Salamino piccanteSpicy salami, part of the cured meat mix
- EmmentalCheese, part of the filling
Method
- Prepare the dough: mix butter and sugar until creamy, then add lard and blend. Gradually add water, then incorporate flour. Work quickly and do not overwork the dough. Wrap in plastic and refrigerate for at least 30 minutes.
- Prepare the filling: combine ricotta with one egg, salt, pepper, cubes of Pecorino Romano, and all the cured meats (cooked ham, pancetta, salame, spicy salami, Emmental). Mix well.
- Roll out two-thirds of the dough on a floured surface and line a tart pan with high edges. Prick the bottom with a fork.
- Pour the ricotta filling into the pan and spread evenly. Brush the edges of the dough with beaten egg.
- Roll out the remaining dough and place it on top. Press the edges to seal, trim excess dough. Brush the top with beaten egg, score with a fork, and prick a few holes for steam.
- Bake in a preheated oven at 180°C (350°F) for about 1 hour. If the top browns too quickly, cover with aluminium foil. Let cool completely before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
