It is Easter, so in the absence of grand children, chocolate eggs, dyed eggs and the like Mrs BYF made a Pizza Rustica. It cannot be called traditional I suppose, lacking mortadella and prosciutto. I did have some ricotta left as well as some soft cheese that happened and has no name, plus some mozzarella that would not stretch, so the cheese was sorted. I sliced some home made salami and guanciale and that sorted the meat. The pie turned out great – my Nona would have approved.
PIE CRUST
Whisk 10 g dry yeast and 10 g sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming
500 g flour
150 g butter softened
2 eggs lightly whisked
10 g salt
Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly and line a spring form cake tin
Set oven on 190C
FILLING
3 eggs, lightly whisked
500 g of cheese and ricotta combined
100 g guanciale very thinly sliced
100 g salami very thinly sliced
Pepper to taste
Combine all the ingredients well
Line spring form pan with 3/4 of the pastry dough
Pour the filling into the pan. Roll out enough pastry to make a lid for the pie. Prick within a fork
Bake for 35 minutes
ENJOY and do not forget to wash it all down with a glass of good homemade red wine
Looks wonderful xx
Tom – The only part missing was shearing it with good friends like yourself and Anne!
Tom – The only part that was missing was sharing it with good friends like yourself and Anne
Once again, thank you. It looks great and is a great idea too for using extra eggs and leftovers. I’ll try it tomorrow.
You need to combine it with your own home made wine