Every year on Easter, my grandmother serves the most delicious Italian Easter pie.
The tradition goes that after fasting throughout lent, we indulge like a piggy on Easter.
This Easter pie, better known as Pizza Rustica, is filled with meats, cheese, and eggs.
And, oh my goodness, is it yummy!!! My man was drooling for a month before it was served!
Recently, I have gotten several e-mail requests on how to make this yummy dish.
Instead of responding individually, I decided to share this famous recipe with everyone.
Way to make me hungry, people! I kid, I kid. Buon appetit!
2 Pie Crusts
¼ lb Salami
¼ lb Ham
¼ lb Soppressata
¼ lb Pepperoni
½ Cup Parmesan Cheese
16 oz Mozzarella
16 oz Ricotta
Take each meat and make sure the skin has been removed. Dice eat meat into ¼” pieces and separate them. For the majority of the meats, I use my cooking scissor. Dice the chunk of mozzarella into ¼” pieces and put to the side. In a bowl, beat the (8) eggs and mix in the Parmesan and the mozzarella into it.
This pie is made with layers, so try not to mix the ingredients together.
Lay the bottom pie crust along the bottom on the pie tray. Coat with a thin layer of your egg mixture along the bottom. In separate layers, spread each meat all across the bottom of the pie. In between each layer of meat, spread an equal amount of ricotta, and the egg mixture. Continue this until the pie is full and all of your ingredients have been used. Top the pie with the second pie crust and seal it closed.
Nanny always brushes melted butter and pokes a few small holes in the top pie crust.
Preheat the oven to 325* and bake for an hour and half.
Yummy, yummy, yummy!
Have you ever or will you ever make pizza rustica?