That is one among Italy’s most beloved and standard Easter traditions – Pizza Chiena Rustica, often known as Italian Easter Pie. This wealthy, savory recipe originates from Naples and is a real celebration of abundance, excellent for gathering across the desk with household and pals.
Pizza Rustica is a deep-dish shortcrust pastry shell full of a scrumptious combination of cured meats, ricotta cheese, parmesan cheese, and eggs, all wrapped in a young flaky crust.
Recipe Components
- Flour
- Butter
- Parmigiano
- Eggs
- Salt
- Ricotta Cheese
- Salami – I used Milano salami
- Pancetta
- Cooked ham
- Provolone cheese – I used a candy provolone (dolce) you possibly can additionally use a smoked cheese
- Pecorino Romano
- Pepper – black pepper
Substitutions and Variations for the savory pie
For the Italian meats, as a substitute of cooked ham you possibly can use Prosciutto, or perhaps a totally different sort of salami reminiscent of Genoa salami or Napoli, and even cubed pepperoni or sausage. For the cheese you possibly can substitute with mozzarella, fontina or gruyere. For those who want you’ll be able to miss the Pecorino and use extra Parmigiano.
What’s genuine Parmigiano?
Parmigiano Reggiano cheese is genuine or DOP (Denominazione di Origine Protetta which implies Protected Designation of Origin), and Parmesan cheese is simply an imitation of Parmigiano Reggiano. Reggiano is all the time made in Italy, whereas Parmesan will be made wherever, there are not any restrictions on utilizing the title Parmesan. And don’t neglect a inexpensive but in addition a DOP selection is Parmigiano Grana Padano.
Find out how to make the Italian Easter Pie
The dough will be made one among 3 ways, by hand, in a meals processor or stand mixer. Within the bowl of a meals processor (or bigger mixing bowl or stand mixer) add the flour and butter, begin to combine add the salt, the parmesan and the eggs combine to mix.
Transfer the combination to a flat floor and knead gently to type a compact dough. Wrap the dough in plastic wrap and refrigerate.
Whereas the dough is chilling make the filling, in a big bowl, beat the eggs, add the ricotta and whisk to mix till creamy.
Add the parmigiano, pecorino and pepper stir to mix. Stir within the cubed cheese and meat. Cowl and let sit.
Take away the dough from the fridge and divide in two, one a bit greater than the opposite. Roll on a evenly floured floor or between two items of parchment paper, first roll the larger piece right into a circle.
Match it into the ready cake pan. Prick the dough with a fork, unfold the ricotta combination evenly on prime.
Roll out the second piece and place on prime of the filling, gently pushing all the way down to cowl the filling and leaving a small edge round. Minimize any extra dough overlapping.
Fold the perimeters down excessive and seal with moist fingers. Prick the highest of the dough, brush the highest of the pie with milk.
Bake in a preheated oven till golden brown. Transfer a wire rack to chill fully.
The Neapolitan pizza chiena has many variations. From totally different fillings to even the dough. In truth, for some, the Easter pie is with a shortcrust pastry base, reminiscent of this one and for others there’s a leavened dough just like that of the tortano and the Casatiello.
The Italian pie is historically served on Holy Saturday or Easter Sunday, this hearty pie is often made a day forward of being served. It’s really even higher after resting for a day or two because the flavors meld collectively. Slice it up for brunch, pack it for a picnic, or serve it alongside a contemporary spring salad for the final word Easter feast.
Find out how to retailer the Rustic Italian Easter Pie
Any leftover pie will be saved within the fridge lined properly or in an hermetic container for roughly 3-4 days. I prefer to reheat ours within the oven however most Italians eat it chilly or room temperature.
if this rustic Italian pie has intrigued you, you then can not miss looking at these basic easter recipes –
Whether or not you’re carrying on a household custom or discovering a brand new one, baking a Pizza Rustica is a gorgeous option to welcome the season—and share slightly Italian heat with everybody at your desk. Buona Pasqua!
FOR THE DOUGH
- 2⅓ cups all objective flour 300 g
- ½ cup butter (softened)
- 1-2 pinches salt (if utilizing unsalted butter then add ¼ teaspoon)
- 1½ tablespoons parmigiano (freshly grated)
- 2 giant eggs (room temperature)
FOR THE RICOTTA FILLING
- 1 cup ricotta cheese (drain for 30-60 minutes)
- 3 giant eggs (room temperature)
- 5 tablespoons freshly grated parmigiano
- 2 tablespoons pecorino Romano
- 2 dashes black pepper
- ¾ cup salami (cubed or lower into squares)
- ⅓-½ cup pancetta (cubed)
- ¾ cup cooked ham (cubed)
- 1 cup provolone cheese (cubed)
FOR THE DOUGH
-
The dough will be made 3 ways, by hand, in a meals processor or stand mixer (I used a meals processor).
-
Within the bowl of a meals processor (or bigger mixing bowl or stand mixer) add the flour and butter, begin to combine add the salt, the parmesan and the eggs combine to mix, transfer the combination to a flat floor and knead gently to type a compact dough. Wrap the dough in plastic wrap and refrigerate.
-
Whereas the dough is chilling make the filling, in a big bowl, beat the eggs, add the ricotta and whisk to mix till creamy. Add the parmigiano, pecorino and pepper stir to mix. Stir within the cubed cheese and meat. Cowl and let sit till the dough chilling time has handed.
-
Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch 20/23cm springform cake pan. For those who use an everyday cake pan then line it with parchment paper.
-
Take away the dough from the fridge and divide in two, one a bit greater than the opposite. Roll on a evenly floured floor or between two items of parchment paper, first roll the larger piece right into a circle and match into the ready cake pan.
-
Prick the dough with a fork, unfold the ricotta combination evenly on prime. Roll out the second piece and place on prime of the filling, gently pushing all the way down to cowl the filling and leaving a small edge round. Minimize any extra dough overlapping, fold the perimeters down and seal with moist fingers.
-
Prick the highest of the dough, brush the highest of the pie with milk and bake in a preheated oven for roughly 35-40 minutes or till golden brown. Transfer a wire rack to chill fully. Take away from the pan, slice and serve, both heat or room temperature. Get pleasure from!
Any leftover pie will be saved within the fridge lined properly or in an hermetic container for roughly 3-4 days. I prefer to reheat ours within the oven however most Italians eat it chilly or room temperature.
Energy: 505kcal | Carbohydrates: 30g | Protein: 22g | Fats: 33g | Saturated Fats: 17g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 10g | Trans Fats: 0.5g | Ldl cholesterol: 198mg | Sodium: 787mg | Potassium: 228mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 843IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 3mg | Phosphorus: 328mg
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