Pizza Rustica | Pizza Chiena | Pizza Gaina
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- Опубліковано 21 вер 2024
- #pizzarustica #easterdish #pizzarustica #pizzachiena #pizzagaina
To print the recipe: alessandrasfoo...
Ingredients:-
(Large 9 x 13 deep pan )
For the filling:
2 1/2 to 3 lbs coldcuts (1100 g to 1350 g) prosciutto/soppressata/ham/mortadella/salame any of your choice
2 lbs ricotta drained overnight or impastata (900 g)
1 lb basket cheese (if you can’t find it just add an extra 1 lb ricotta)(450 g)
1 lb mozzarella cubes (450 g)
1 lb provolone cubed (450 g)
6 eggs plus 1 for egg washing
1 cup Pecorino Romano and/or Parmigiano Reggiano grated
Lots of fresh cracked black pepper
For Crust:
4 1/4 cups flour (625 g)
1/2 cup sugar (100 g)
1 tsp baking powder
2 sticks of salted butter (8 ounces) (225 grams)
5 large eggs at room temperature plus 1 egg for egg wash
Directions:-
For the Crust:
Step#1- In a stand-up mixer using a hook attachment add flour, sugar, and baking powder, now add the cold butter. Mix until it resembles sand.
Step#2- Add eggs one at a time until a soft dough forms. If it seems a little dry add a little ice water one tablespoon at a time.
Step#3- Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
For the Filling:-
Step#1- Drain the ricotta overnight in the refrigerator.
Step#2- Cut up all the cheeses and cold cuts.
(I had my deli slice about 1/2 inch thick slices of cold cuts).
Step#3- Beat eggs and add lots of fresh cracked pepper and grated cheeses. Combine the ricotta in it and mix well.
Step#4- Now you can add all the ingredients together.
Putting it all together:-
Step#1- Roll the dough to 1/8 of an inch thickness and cover the pan. Trim the sides and you’ll use that dough to make the top cover.
Step#2- Prick the bottom with a fork. Add mixture and flatten evenly with a spoon.
Step#3- Roll out dough and use your cover top. Trim the sides and roll the borders using your thumb and index fingers. Prick the top so that steam can escape. Beat an egg and with pastry, brush the egg wash the top.
Step#4- Bake at 350 degrees Fahrenheit (180 degrees Celsius) until golden.
(Mine baked 1 1/2 hours).
Step#5- Let it cool completely before cutting.
Pizza Rustica is typically made on holy Saturday to be enjoyed on Easter Sunday. This recipe can be cut in half and made in a 10-inch springform pan.
My family recipe uses Crisco for dough. I might have to try this recipe with the butter! 🧈👍🏼🤩 Bellissimo! Buona Pasqua ✝️🐰🐥💜
Dear Ariane,
Using crisco makes sense because in Italy strutto is commonly used. Strutto is lard but not purchased in stores but made at home. Boiling the fat once the lard was made pieces were left behind called cicoli.
Around Easter cicoli bread was made. Nothing was wasted.
Crisco very much resembles the lard in consistency. I like the butter because it also has a little sugar in the recipe. Hope you’ll make it. Buona Pasqua and thank you for watching 💖🙏🏻🐣💚🤍♥️
My recipe also has sugar sprinkled on top❤🤗
Best recipe !!! Thank you the dough is amazing ❤Thank you !!!
Looks delicious.
Thank you so much!! 💕
Another recipe I've been looking for 50yrs for. Best friend's mom made similar, though seemed cold cuts were slices.
Hope you enjoy! The can be sliced too but mom always cubed them. Thank you for watching.
Looks delicious 😊
Thank you so much for watching 💕
Meravigliosa! Absolutely beautiful and delicious!!!Thank you for sharing this wonderful recipe! Buona Pasqua a tutti!
Thank you Cara. Hope to make it again real soon. 💖
Wow that’s a beautiful kitchen!
That's what I was thinking.
Sorry just to have missed your message! Thank you for your support!
omg this video is so wholesome! i love when you do family oriented videos! and i bet your family loves when you come over for sunday dinner 😆
It was a magical day!! Thank you so much for watching! You’re my biggest fan and I love you for it!! 💖💖💖
Looks amazing. I’m hoping to make this and your cassata cake one of these days.
Thank you so much Lynn. The cassata is not difficult at all. If you have any questions I’m a message away. My biggest joy that my recipes are made and traditions carried on. 💕💚🤍♥️
Luv your video! I can not wait to give your recipe a trial run tomorrow. Your recipe seems to be closest to my Nana’s! Thank you!
@@kkparmesan that’s a big beautiful compliment. God bless. I’m sure it will be delicious 💕💚🤍♥️
Jersey?! I thought so! 👍🏻🥳 love your channel. Be well.
Thank You Alessandra this is a wonderful recipe. I just make this for Easter. Wishing you and family a very Happy Easter.🙏🏼🐇🥚
Grazie! Happy Easter to you too 💖🐣
This looks exactly like how my Nonno used to make it, in loaf form. Not pie form. Love it! ❤️ 🇮🇹
Thank you so very much! Hope you’ll make it. 💕
New subscriber! Love your channel. Reminds me of my family and home. Grazia!
Missing those times spent with my family in the kitchen...thank you for this beautiful video...Have a blessed Easter!! Xoxo
Thank you so much my darling Catherine. Your messages are always so special. Buona Pasqua 🐣🙏🏻💖💖
Me too 😢I really miss those wonderful times.
I’ve been waiting for this video!! Looks amazing 😍😍👏🏼
Thank you. 💖💖💖
I still use my Great Nonnas recipe when they come Italy to Brooklyn York. Always looking for new ideas love your recipe. Grazie! Buona Pasqua to you and yours.
Grazie e buona Pasqua anche a te. What region was nonna from? I’m so proud of you for keeping traditions otherwise one day they’ll be gone. 💚🤍♥️
@Alessandras Food is Love Nonna is from Napoli. At 44 I have to keep the traditions going. Some say I'm living in an era that doesn't exist anymore. You know what? It was the best era. I still make the Sunday Sauce everyone at the table talking no phones that and social media ruined it. Love seeing a channel like yours. I'm trying to keep it going as much as possible.
I'm definitely going to try something my Grandfather always told me about that sounds amazing but was very very old school Italian Era. Sanguinaccio. A lot of people don't know about it. But I have his recipe I heard way back it was banned because of the pigs blood it was made from.
@@techny1549 forza Napoli ! I was born in Napoli too. To be precise in Vico Equense, a coastal town between Pompeii and Sorrento. I’m so proud of you. Not only we are living in an era that doesn’t exist anymore but if we don’t keep the traditions going one day they’ll be gone.
I’m so so proud of you. 💚🤍♥️ buona Pasqua
@Alessandras Food is Love Signorina Grazie ❤️ your on Jersey? Same but born and raised in world famous Italian Bensonhurst Brooklyn NYC. Sad what happend to a city we all once loved and proud to grow up in.
I've never used the dough hook for my crust but will definitely do it that was this year!! Love your videos and recipes!
Thank you so much Rossana, you can also use a food processor for the flour butter part. Makes it so much faster. Thank you for the beautiful compliment 💖 buona Pasqua 🐣
Oh I am gonna make this for Easter! Yummy!❤️
Thank you so much for watching. Buona Pasqua 🐣
That was such a fun video, I have to watch it a few more times! I love that it was a family affair!!! Looks so delicious too. Fabulous video, Alessandra, thank you!!!!
You always make my day with your beautiful comments. Grazie di cuore! Between filming and editing I’ve watched it a few times and still can watch more. Hope to get my mamma on a family video. Buona Pasqua 🐣💖💚🤍♥️
@@alessandrasfoodislove Prego! Since I called you Alessandra, it's only fair that you call me by my name as well. I'm Roma. It would be SO fun to have your mother in your kitchen!! You quote what she said to you sometimes and I love it. No offense to Lydia Bastianich, I love her, I sincerely enjoy you more. Buona Pasqua!!
@@Jilli-yb2tn nice to meet you Roma! Love your name 💖 those are big shoes to fill with Lidia, I love watching her too. Thank you for the beautiful compliment.
Very nice recipe.... Looks awesome
Thank you
Your nephew has my grandfather’s and my brothers name. Love it
Oh wow! Are you from the freehold area? And someone in the family sell cars? 💖
Looks delizioso, loved watching you making it with your nephew!! I can't wait to give it a try with my family, Bunoa Pasqua to you too
Grazie cara Luisa!! Makes me so happy! Buona Pasqua to you and loved ones. Let’s keep cooking together 🐣💖
Thank you
You’re very welcome! 💖💖💖
Alessandra, I love watching your channel! Not only did I live with my parent but also my grandma and grandpa. They came from Monteleone. My grandma was an awesome cook. She made so many Easter pies!! But I did not her pizza rustica because she put a little sugar in with the ricotta and I am not crazy for that. A few years ago I started making my own. Oh my gosh!! Nothing like it…Thank you for stirring up so many wonderful family memories, for speaking Italian as my family did and for the wonderful dishes you teach us all about. Bouna Pasqua! God bless you…
Dear Alice, now you have me crying. Sounds exactly like my grueling up. We loved with our paternal grandparents and so many memories. My mamma and nonna cooked for 12 and sometimes more everyday. My dad was a very social person so he always brought more people home and lots of time mom and nonna ended up eating cheese and bread if they didn’t cook enough pasta. A different reality of what we have today. Thank you so much for watching. Buona Pasqua a te e famiglia 🐣💖💚🤍♥️
Outstanding
Thank you so much! Buona Pasqua
Da quando fai questi video la mia dieta e migliorata tantissimo continua cosiun abbraccio a tutti voi
Caro Dino, che bello trovare i tuoi messaggi. Un abbraccio grande a tutti voi. 🐣
❤❤❤❤❤❤❤❤❤❤❤❤❤
Buona Alessandra complimenti tuo nipote si vedeva affrutusu 😀ma vi e venuta buonissima 🤤 🤗💜
Grazie carissima Maria!! 💖💖💖
Alessandra I looked at the recipe…. It says a half of cup of sugar for the dough? Was that a typo? That’s a lot of sugar
Hi Maria,
Thank you so much for watching. It’s a pasta frolla type with sugar. You can add a 1/4 cup or leave it out. Hope this helps. Buona Pasqua 🐣
Thank you for the response and Buona Pasqua
@@mariamanganiello5952 thank you. The sugar is not very strong and it offsets the saltiness of the filling. Hope you like it. 🥰
I cannot find the recipe. Can you guide me to it please
Adoro sentire il mio dialetto napoletano.
Grazie di cuore! 💖💖
Anche io l’adoro. 💚🤍♥️
My mom never add eggs to her dough ?
The dough was flour ,white wine, olive oil.
That sounds delicious. I will certainly try it. Thank you 💕
You stole this recipe from my great grandmother.
Dear Ryan,
That’s one beautiful compliment! Thank you so very much. 💖 hope you’ll make it and remember her. God bless happy Easter 🐣
I can’t believe someone would steal such an important family recipe. I hope your family can find peace again one day.
@@dancergurl303 hi Emily, you know he is kidding right? Now I’m feeling guilty about my recipe. :(.
I don’t kid