Pizza rustica, also known as pizza chena, is a delicious Italian pastry with a rich history and unique taste. Originating from the Puglia region of Southern Italy, this savory pie is a symphony of flavors, textures, and aromas. It showcases a crispy golden crust encasing a medley of delectable fillings, ranging from creamy mozzarella and tangy ricotta to savory ham and aromatic herbs. Each bite offers a satisfying crunch followed by a burst of cheesy goodness, accented by the salty, smoky notes of cured meats and the freshness of aromatic herbs. With variations spanning different regions of Italy, pizza rustica embodies the culinary diversity and creativity of Italian cuisine.
The versatile pizza rustica can be enjoyed as an appetizer, main course, or even a picnic treat. Its portability and convenience make it a popular choice for gatherings and celebrations. This article presents a collection of mouthwatering pizza rustica recipes, each offering a distinct twist on the classic dish. From the traditional Pugliese recipe to innovative takes featuring sun-dried tomatoes, spinach, and sausage, these recipes cater to diverse tastes and preferences. Whether you're a seasoned cook or a novice in the kitchen, you'll find detailed instructions and helpful tips to guide you in creating this delectable Italian delicacy.
PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
PIZZA CHENA: "PIZZA RUSTICA"
When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name since when you eat it you "gain-a" lot of weight. Pizza chena is a Neapolitan dialect term meaning "full pie," a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs.Though traditionally associated with Easter, pizza chena can be enjoyed any time of the year. Given its versatility of ingredients and large size, it makes a great party dish that can be made ahead of time then served at room temperature. This recipe requires beginning at least a few hours in advance. You can make your own dough or cheat and use store bought prepared pie crusts.
Provided by quotFoodThe Way To
Categories Savory Pies
Time 2h
Yield 10-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve in 2 cups of warm water, yeast, sugar and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer dough to a floured surface.
- Knead well, adding flour if it's too sticky, until the dough becomes springy and smooth. It should take a good 5 to10 minutes of vigorous kneading. It will be soft and silky when done.
- Place the dough ball in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours).
- Meanwhile, fill a large heavy-bottom saucepan halfway with water. Bring to a light, rolling boil, and place 4 room-temperature eggs in the water. Maintaining a light, rolling boil, cook them for 18 to 20 minutes. Using a slotted spoon, remove the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to crack the shells. Remove the shells, and rinse the boiled eggs under cool water. Slice thinly and set aside.
- Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the pan. Cook for 5 to 6 minutes, or until browned and crispy. Transfer to a small bowl and set aside.
- Place oven rack in center of oven and preheat to 350 degrees. Brush the inside surface of a 10-inch-by-3-inch spring form pan with olive oil.
- Once the dough is risen, punch it down to release air bubbles. Transfer dough to a lightly floured surface, divide in half, and roll one half into a 12-inch round. Transfer the dough to the spring form pan. Using your hands, fit the dough snugly in the pan, gently stretching it to hang 1 inch over the edge.
- In a medium bowl, whisk together the 8 eggs, parsley and black pepper.
- Fill the inside of the dough with alternating layers of sliced meats, cheeses and sliced hard-boiled eggs. After 5 to6 layers, pour half of the egg mixture over the filling, allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the egg mixture evenly over the top. You should have enough for 10 to12 layers.
- On a lightly floured surface, roll out the second half of the dough to a 12-inch round. Place the dough over the filling, and using a sharp knife, trim excess dough until it just meets the rim of the pan. Using your fingertips, pinch the edges of the dough together, and gently roll the bottom layer over the top layer, creating a seal. Then pinch the dough between your thumb and index finger creating a slightly fluted edge all around. Brush the top of pie with the egg wash.
- Bake pie for 60 to 75 minutes, or until the crust is golden brown. Remove from the oven and let cool 20 to 25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges and enjoy at room temperature.
- Leftover pizza chena can be stored in an air-tight container in the refrigerator for 5 to 7 days. Individual slices also can be wrapped tightly in aluminum foil and placed in a heavy-duty freezer bag or plastic container and frozen for up to 2 months.
- *** Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be found at Italian markets and cheese shops. If you can't find it, then substitute one (15-ounce) container of ricotta cheese (drained) and whisk it with 2 large eggs.
Nutrition Facts : Calories 795.7, Fat 44.5, SaturatedFat 18.9, Cholesterol 299.5, Sodium 2432.1, Carbohydrate 54.8, Fiber 1.9, Sugar 1.9, Protein 41.7
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
PIZZA RUSTICA (EASTER PIE)
A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.
Provided by Alex Witchel
Categories dinner, casseroles, pies and tarts, pizza and calzones, main course
Time 2h30m
Yield One 10-by-15-inch pie
Number Of Ingredients 15
Steps:
- For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
ITALIAN EASTER PIE (PIZZA CHENA)
An Italian recipe that's made with love and takes a little longer to prepare, but the end result is worth every minute. The outcome is a beautiful and delicious Pizza Chena. This looks intimidating but it's not hard to make. We opted to make the traditional dough when testing. It's similar in texture and taste to pizza dough and...
Provided by Joanne Bellezza-Loughlin
Categories Other Side Dishes
Time 3h15m
Number Of Ingredients 20
Steps:
- 1. For the dough... In a large bowl, dissolve in two cups of water, yeast, sugar, and salt and gently blend.
- 2. After the yeast has dissolved, add 5 cups of flour and 2 Tbsp olive oil. Blend with a spoon until the dough starts to form.
- 3. Transfer dough to a floured surface and knead for about 5 to 10 minutes. (Add additional flour if the dough is too sticky.)
- 4. Place dough in a large bowl and coat with a little olive oil. Cover and let rise for 2 hours.
- 5. While the dough is rising, start to prep your ingredients by cutting meats and grating cheese. Brown the sausage breaking it up into small pieces with a wooden spoon.
- 6. In a large bowl, add the three beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Mix well and set aside.
- 7. After the dough has risen, punch it down and divide it into two pieces.
- 8. Roll out one piece of the dough.
- 9. Place the rolled out dough in a 10-inch springform pan sprayed with Pam. The dough should hang about an inch over the sides.
- 10. Pour the filling into the pastry crust - mine filled to about an inch from the top.
- 11. Roll the second piece of the dough and place the round crust on top of the filling. Cutaway any excess dough.
- 12. Crimp around the edges - I used a fork. Cut two strips of leftover dough to make a cross. Place the dough cross on top of the Pizza Chena. Cut slits in dough to vent.
- 13. Beat the egg yolk and brush on top of the Pizza Chena.
- 14. Bake at 350 degrees for 60 - 75 minutes.
- 15. Bake until golden brown and let cool. NOTE: Pizza Chena is best when made a day or two ahead of time. Let it cool and then store in the fridge. Bring to room temp before serving!
PIZZA RUSTICA (PIZZA CHENA)
This is a very old family recipe from my Great Aunt Mary. It is very easy and delicious! You can substitute salami for the pepperoni or add it if you like.
Provided by Lisa Cancilla @lbrbt3
Categories Other Appetizers
Number Of Ingredients 15
Steps:
- Mix all the filling ingredients together.
- Make the dough & roll out. Put it into a 13x10 baking dish or pan. Leave enough dough to cover top.
- Bake at 350 for 30-45 minutes or until brown & done. The cooking time will vary depending on the size pan you use.
PIZZA RUSTICA
This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.
Provided by Phil Franco
Categories Lunch/Snacks
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Dice meats and the mozzarella cheese. Beat the eggs. Combine all ingredients and pour into pie shell. Place second pie shell on top and seal around the edges.
- Bake at 325 degrees for 1 hour and 15 minutes.
- Occasionally pierce the top with a fork.
- For a Low-carb version omit the pie shells.
Tips:
- Use high-quality ingredients, especially for the cheese and sauce. Fresh mozzarella and a flavorful tomato sauce will make a big difference in the taste of your pizza rustica.
- Make sure the dough is well-kneaded and smooth before rolling it out. This will help prevent the dough from tearing.
- Don't overfill the pizza rustica with fillings. Too much filling will make it difficult to fold and seal the dough.
- Brush the top of the pizza rustica with olive oil before baking. This will help it brown and give it a crispy crust.
- Serve the pizza rustica warm or at room temperature. It can be enjoyed as an appetizer, main course, or snack.
Conclusion:
Pizza rustica is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for parties, potlucks, and picnics. With a little planning and effort, you can easily make a pizza rustica that will impress your friends and family.
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