Pizza Rustica

Name: Pizza Rustica
Ingredients: 1 pastry for double-crust pie; 1 lb whole milk ricotta cheese (strain to remove excess moisture); 8 ounces farmer cheese; 8 ounces mozzarella cheese, diced (not shredded); 4 ounces parmesan cheese, grated; 5 large eggs, lightly beaten; 14 lb genoa salami, sliced thick and diced; 14 lb prosciutto, cut into small pieces; 1 pinch salt and pepper; 1 egg, beaten; 2 tablespoons milk

11 ingredients

9 steps

Ingredients

1 pastry for double-crust pie
1 lb whole milk ricotta cheese (strain to remove excess moisture)
8 ounces farmer cheese
8 ounces mozzarella cheese, diced (not shredded)
4 ounces parmesan cheese, grated
5 large eggs, lightly beaten
14 lb genoa salami, sliced thick and diced
14 lb prosciutto, cut into small pieces
1 pinch salt and pepper
1 egg, beaten
2 tablespoons milk

Directions

1

Pastry dough - line a deep baking dish or 10 inch spring-form pan with half of the pie crust.
2

Mix ricotta, farmers cheese, mozzarella and Parmesan cheese in a large bowl.
3

Fold in eggs, salami, ham, salt and pepper.
4

Pour into pastry lined dish/pan.
5

Top with remaining crust and seal the edges.
6

Prick the top with a fork.
7

Brush top of pastry dough with egg wash.
8

Bake in a preheated 375 degree oven for 45 minutes on bottom rack, then move to a top rack for 5-10 minuntes more or until top is golden brown.
9

Cool a bit before serving, can be served warm or at room temperature.