Eleanora's Kitchen - Pizza Rustica

This classic recipe is traditionally made and enjoyed by Italians at Easter. The superb ingredients with assorted fine cheeses, enriched with eggs and joined in with tasty prosciutto and dry sweet sausage/soppressata stands alone as a real "specialty" . Cut a wedge of this delicious food pie with a glass of red wine to entertain your guest during your festive Easter Holiday.

For variation, dry sweet sausage or soppressata can be substituted with chunks of ham, Genoa salami or capicolo. An alternate for dry aged mozzarella is Polly-O. For an interesting version add 1 cup of diced pancetta. "Fresh" cheese and "basket" cheese are to be purchased at a dairy shop. Continue to refrigerate after serving.

Serves 10-12 Baking Time 1 hour 45 minutes

Ingredients:
2 Dry (sweet ) sausage or soppressata = 1 lb. (diced)-small pieces
1/2 (hot) sausage or hot soppressata - 1/2 lb. prosciutto (on

e slice -diced cubes)
2 lb. fresh ricotta cheese
1 lb. dry mozzarella (shredded or diced)
1 1/2 lb. Fresh cheese- Use blender to (crumbled)
13 eggs
1 tsp. black pepper
1/2 lb. cheese basket (cubed)
1/2 cup pecorino Romano cheese (grated)

Preparing the Mix

Cut dry sausages, (hot and sweet),prosciutto, fresh cheese and dry mozzarella, cheese basket into dices. In a large bowl beat eggs, add black pepper, pecorino Romano cheese, ricotta gradually, then add your diced ingredients (prosciutto, basket cheese, mozzarella) and mix thoroughly.

Crust:

Ingredients:

2-1/2 cups Bread Flour
3 eggs
1 tbl. olive oil
1/2 cup water

Preparing the Dough (Crust)

Make a large well with flour - add 3 eggs and beat gradually adding flour. Add oil and 1/2 glass of water and continue to gradually add the flour to form dough.

When dough reaches a soft but firm texture, (without being sticky) knead the dough thoroughly for 10-15 minutes (work well) - for ensure tenderness.

Slice in half and and work with one dough piece at a time.

Wrap each the two dough pieces in wax paper and let them stand for 20 minutes before rolling out the dough.

Roll out two sheets of dough with rolling pin in a round form. (thin)

Inlay should be 18 inches Round and Top Layer should be 14 inches round

Baking the Pizza Rustica

Grease pan with oil - add parchment paper to the bottom of cake pan 10 X 3 inch round.
Lay out crust in pan, overlapping the edge of pan.
Add the mix and spread out evenly. Add top dough layer, trim and fold around edge (using a pizza cutter or knife.)
Press edge with hands folding over the crust - use fork to create indenture for sealing.
Puncture hole on top/allowing for filtration.
Dampen with oil lightly on top (using a paper towel or brush) and bake at preheated oven 375 for 1 hour and 45 minutes.
The pie should be nicely browned and the edge or crust of the dough should look golden.

To make sure pie is done, insert a clean butter knife into the center of the pie; your knife should show no signs of moisture.

Remove from oven an let it settle or stand for 2 hours.

Refrigerate for additional 2 hours - Let it stand for 1 hour at room temperature before serving in wedges.