PIZZA RUSTICA or ITALIAN EASTER PIE

Pizza Rustica or Italian Easter Pie

 

This is an Easter classic from Naples. It is usually encased in a double crust and baked in a springform pan. with or without the crust. Once it cools to room temperature you would cut it into wedges from a pie plate or round cake pan, or squares from a square baking pan.

1 pound part skim ricotta – Calabro or Polly-O are the best
4 eggs
1/2 cup freshly grated Parmesan cheese
¼ teaspoon freshly grated black pepper
8 ounces Polly-O mozzarella, cut into 1/2 inch cubes
4 ounces genoa salami - ask for it to be cut on number 5 on the slicer
4 ounces sopressatta cured Italian deli meat
4 ounces pepperoni

Blend the ricotta with the eggs and parmesan cheese. Cut the salami, sopressata, and pepperoni into 1/4 inch cubes; fold into the cheese mixture. Lightly brush a deep dish pie plate or cake pan with olive oil.

Transfer the cheese and meat mixture into the prepared pie plate.

Preheat oven to 325°

Bake 35 to 45 minutes, until golden brown, edges are slightly puffed and a knife inserted near center comes out clean. Cool to room temperature and cut into thin wedges.

Serves 10.
Calories per serving 184;
fat 12 g:
Carbs 4 g:
Protein 16 g.