PIZZA-RUSTICA(M) USENET Cookbook PIZZA-RUSTICA(M)
PIZZA-RUSTICA - San Felese Easter pie
This dish is traditional in my family at Easter time. I
don't know how to spell the Italian name of this pie, but it
sounds something like "Pizza Gain"-my father translates it
as "full pie'' This recipe originated in the town of San
Fele, east of Naples.
INGREDIENTS (serves 12)
2 lb ricotta cheese
3 large eggs
1/4 lb mozzarella cheese, shredded or chopped
6 Tbsp romano cheese, grated
6 Tbsp fresh parsley, chopped
1 1/2 Tbsp
dried mint leaves (do not use peppermint)
1/2 tsp black pepper
salt to taste-depends on salt content of cheeses.
1 lb Italian sausage ("mild" or ``sweet'')
2 oz Italian dry salami, thinly sliced
2 oz prosciutto, thinly sliced (or any other ham)
1 1/2 lb pizza dough (if you make your own dough, use about
3 cups of flour)
1 egg, separated
(1) Put ricotta and eggs into a large bowl and stir
until well mixed. Blend in all other ingredients.
(2) Slice the sausage into rounds about 3/8 inch
thick. Brown in a little oil until cooked
through. Drain, and discard grease. Cut the
salami and ham slices into strips about 1x 1/4
(3) Make or thaw or unwrap the pizza dough.
(4) Mix the meats into the cheese filling. Roll the
dough into two disks, one large enough to line a
10-inch round cake pan, the other large enough to
cover it. Put the larger piece into the lightly-
floured cake pan, molding it so that it completely
lines the pan, with at least 1/2 inch hanging over
the edge. Fill with the cheese-meat mixture. To
allow for expansion, fill to about 1/2 inch below
the top of the pan. Wet the exposed dough edge
with egg white, place the other piece of dough on
top, and pinch the two pieces together. Trim
neatly to make a seal. Brush egg yolk over the
top of the pie (this will brown during baking).
Puncture the top of pie in several places with a
knife (make sure the holes are large enough not to
close up during baking). Bake at 350 deg. F for
about an hour, until the top is browned but not
burned. Remove from pan and cool on a wire rack.
Serve at room temperature.
This recipe makes a very large pie. I couldn't find a big
enough cake pan, so I used a cast-iron frying pan. You
might try using half the quantity of ingredients in a 7-inch
pan (make a little extra dough).
If possible, grate your own romano cheese. Some of the
romano sold pre-grated in cardboard cylinders looks and
tastes more like sawdust than cheese. "Romano" and ``parme-
san'' are American names; the main difference is that romano
is sharper. The mint you want to use is spearmint. It is
sold as just plain "mint" in the spice section of supermark-
ets. Peppermint is entirely the wrong flavor.
Italian sausage is a 'fresh' sausage, i.e. uncured and
uncooked. It must be cooked before eating. Depending upon
where you live, the less-spicy version of it is called
either "sweet" or ``mild''. When I'm really ambitious I
make my own (that doesn't happen often!). The only
ingredients are pork (about 20% fat), fennel seeds, salt,
and a small amount of red pepper flakes, all coarsely ground
and stuffed into natural hog casings. If you can't find
Italian sausage, you might try a mixture of ground pork with
the above seasonings, rolled into little patties. To adjust
seasonings, just pan-fry a little bit of the mixture and
The cheese filling given above (without the meats) is my
standard filling for lasagna, manicotti, ravioli, etc.
This same recipe can be used to make calzone. Roll out a
small disk of pizza dough, put a blob of cheese/meat mixture
in the middle, fold it over, seal, and bake. This is a good
way to use up any filling that doesn't fit into the pie.
Difficulty: moderate. Time: 30 minutes preparation, 1 hour
cooking. Precision: approximate measurement OK.
Chronon Computer Co., Mountain View CA
From: email@example.com (Jan Wolitzky)
Subject: RECIPE: Playdough
Date: 27 Mar 87 04:28:14 GMT
Organization: AT&T Bell Laboratories, Murray Hill, New Jersey, USA
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