LimeRock Inn – Pizza Rustica-Pork & Cheese Pie-Serves 6
The sweet egg pastry (pasta frolla):
2 cups flour
2 egg yolks
A Tiny pinch Salt
1 stick butter cut up into small pieces
1/3 cup ice water
2 tablespoons granulated sugar
Mix all ingredients, and knead them together briefly, preferable on a cold surface, such as marble. Just as soon as they are well amalgamated into a compact dough, wrap the dough in wax paper and put it in the refrigerator. Leave it in the refrigerator at least one hour before proceeding with the rest of the recipe. It can be refrigerated up to 4 or 5 hours.
If you have a food processor, all the mixing and kneading can be done in it. Put all ingredients into the beaker and spin the blade on and off until balls of dough form on them. When you take the dough out of the processor, shape it into a single ball before you wrap it and refrigerate it.
2 egg yolks
3/4 pound whole-milk ricotta
1/4 pound prosciutto or country ham, salami or boiled ham, chopped not too fine
1/4 pound mortadella, chopped not too fine
1/4 pound whole milk mozzarella, cut up in small pieces
2 tablespoons freshly grated pecorino romano cheese
Freshly ground black pepper
1-quart soufflé dish or similar ovenproof crockery dish
Butter for greasing
The cold egg pastry form above recipe
1. Put the egg yolks into a bowl, and beat them briefly with a whisk
2. Add the ricotta, and beat until it becomes rather creamy
3. Add the chopped meats, the mozzarella, the grated cheese, a liberal amount of salt, and several grindings of pepper. Mix all ingredients roughly.
4. Preheat oven to 375˚
5. Thickly grease the inside of the baking dish with butter
6. Cut off about 1/3 of the pastry dough. Over a sheet of kitchen parchment, roll it out into a round shape large enough to line the bottom of the baking dish, and come a little bit up the sides. Turn th dough over into the dish, peeling the sheet away from the dough. Fit the dough into the bottom of the dish, spreading it evenly.
7. Cut another third of the dough, and always over parchment, roll into rectangular strips as wide as the baking dish is deep. Line the sides of the dish with these strips. You can overlap where necessary: where there are gaps, they can be filled by pressing them into little bits of dough where the sides meet the bottom into a tightly sealed seam.
8. Pour all the filling from the bowl into the dish. Press it lightly to force out any air bubbles trapped in it.
9. Roll out the rest of the dough into a disk large enough to cover well the top of the pizza. Place it over the filling, and press its edges tightly against the dough lining the sides of the dish, making sure of a tight seal. Trim away the dough along the sides wherever it comes up higher than 1/2 inch above the top of the pizza; fold the rest of it down. Smooth out all rough connections with a moistened fingertip.
10. Place in the upper level of the oven. Bake for 45 minutes, until the top has turned a light golden brown. Do not open the oven door during this time. If after 45 minutes the crust seems to you to require a little more browning, turn up the thermostat to 400˚, and bake for another 6 to 8 minutes.
11. When cool enough to handle, the pizza may be unmolded by being inverted on a plate. It is also very nice served directly from the baking dish.
Pizza Rustica may be served while still warm, or at room temperature, but not piping hot. It will keep for one day without refrigeration, at normal room temperature.