This year the Easter preparations are on the way Italian style!
Traditionally, Pizza Rustica has been prepared all over Italy and is part of a celebratory Easter meal breaking the 40 days of Lent fasting.
In Umbria, it is known as Torta Pasqualina, in Campania as Pizza Chiena, in Central Italy as Pizza di Pasqua. No matter the name and the different dough and filling ingredients, this robust pastry is a showstopper with a flaky double crust and a savory filling.
If you are still deciding on your Easter menu and you are contemplating Pizza Rustica as an antipasti, please visit Emily and Raelynn who are hosting this week’s recipe of our Tuesdays with Dorrie baking group. You might be speaking Italian in no time!
Buona Pasqua a tutti!
This is the slice of my pizza rustica tricolore. Go veggies!
I omitted the meat and added feta cheese to the cheese filling. I divided the mixture into three and made the following additions to each part:
Verde: Spinach, parsley, lots of chives
Bianco: Nothing extra was added.
Rosso: Pureed sun-dried tomatoes and roasted red peppers
Also, skipped the sugar in the crust. Could not get used to the idea of sugary tasting spinach…
Note: For a flaky crust and easier rolling, the dough needs to be chilled for a couple of hours. I chilled it overnight to allow for that full relaxation of the gluten strands.
If you are like me and you are not doing the lattice crust and you have decided on a double crust pie, make sure that you cut several slits in the top crust to allow the steam to escape.
For a rich and golden color of your pie, brush the top crust with an egg wash made from one egg yolk and 1 tbs water. I brushed with water only, hands the pale crust…
If you are adding any veggies to the filling, cook them prior and squeeze as much water as you can out of them. I use cheesecloth to get the water out and it works like magic. Ditto for the ricotta!