In this video, I am going to show you how to make a traditional Italian Easter Pie, also known as Pizza Rustica or Pizzagaina. It is a savory, hearty, quiche-like pie filled with different cheeses and cured meats. This is my mother-in-law’s recipe, and she makes this every year for Easter. You can enjoy it cold, at room temperature, or warmed up. Either way, it will taste amazing! So, let’s get started!
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Pie Dough Ingredients:
All-purpose flour 450g
Salt 6g (1 tsp)
Granulated sugar 4g (1 tsp)
Black pepper 2.5g (1 tsp)
Unsalted butter (cold, cubed) 226g (2 sticks)
Whole milk 68g (1/4 c + 1 tbsp)
White vinegar 15g (1 tbsp)
Whole eggs 100g (2 large pcs)
Filling Ingredients:
Whole eggs 350g (7 large eggs)
Whole milk ricotta (drained overnight) 907g (4 c)
Nutmeg 0.75g (1/4 tsp)
Black pepper 1.25g (1/2 tsp)
Provolone cheese (1/4″ cubed) 100g (3/4 c)
Mozzarella cheese (1/4″ cubed) 75g (3/4 c)
Pecorino Romano cheese (grated) 30g (1/4 c)
Salami (1/4″ cubed) 130g (3/4 c)
Mortadella (1/4″ cubed) 150g (1 c)
Prosciutto (1/4″ cubed) 112g (3/4 c)
Egg Wash Ingredients:
Whole egg 50g (1 large pc)
Milk or water 10g (2 tsp)
***NOTES***
~Be sure to drain the ricotta cheese overnight.
~You can make the pie dough a day ahead.
~Remove dough from the refrigerator 10-15 minutes before you are ready to roll.
~Grease the cake pan with butter.
~Feel free to add other cheeses or cured meats and make it your own.
~You can use a 9″ or 10″ spring form cake pan.
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TIMESTAMPS:
0:00 Intro
0:09 Pie Dough
1:13 Rolling dough
1:32 Filling
2:17 Fill and cover
2:53 Baking and cooling
3:20 Thanks for watching!
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1 Comment
Wooow perfect 😮😮