Pizza RusticaNeapolitan Savory pie
From dora 17 years ago
- 60 minutes to make
- Serves 12
This dish is from the Campania area. It used to be made at Easter but nowadays it's common to serve it all year long
Ingredients
- Ingredients (for a 26 cm/5 1/4" pan) shopping list
- For the crust: (pasta sfoglia or pasta brise') shopping list
- 300 grams flour shopping list
- 1 teaspoon yeast (or one bag) shopping list
- two tablespoons Crisco or lard shopping list
- one handful or pecorino or parmigiano shopping list
- ground pepper as needed shopping list
- warm water as needed shopping list
- Filling: shopping list
- 500 grams ricotta shopping list
- 150 grams provolone cheese shopping list
- 150 grams smoked scamorza cheese shopping list
- 150 grams neapolitan salame shopping list
- 4 whole eggs shopping list
- Grated parmigiano Reggiano or pecorino cheese shopping list
- salt & pepper shopping list
How to make it
- Preparation of the dough:
- Pour the flour on a board in a mount than turn it in a volcano.
- Put the Crisco, pecorino, pepper in the middle.
- Dissolve the yeast in warm water and add until it reaches the right consistency (pizza dough), knead the dough till smooth.
- Let it raise till the volume doubles.
- preparation of the filling:
- Separate the yolks from the whites, beat the whites to a dense foam, adding a pinch of salt, and reserve them.
- Add the yolks to the ricotta and stir well, add the diced cheeses and salame and a handful of grated Parmigiano Reggiano or pecorino cheese and a pinch of pepper. Add a little salt if required.
- Delicately** stir in the whites.
- Divide the dough in two parts, one bigger than the other, than roll it out in two disks. Smear the baking pan with butter and sprinkle uniformously with flour, removing the excess, than cover the bottom and the sides with the largest disk of crust. Pur the filling and level it out.
- Cover with the other crust disk and seal the borders with the fingers.
- Brush the top with an egg yolk.
- Bake at 175 C (350 F)°for an hour or until the top is golden.
- Serve either warm or at room temperature.
The Rating
Reviewed by 3 people-
very nice
choclytcandy
in Dallas loved it
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This sounds and looks YUMMY! and I'll be making it soon thank's Dora.........................................................
turtle66
in Sacramento loved it
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