Description
Rustic Italian pizza rustica delivers a festive feast packed with savory layers of meats, cheeses, and rich pastry. Hearty slices promise a delightful holiday centerpiece you’ll savor with family and friends, celebrating classic Italian culinary traditions.
Ingredients
Scale
Main Ingredients:
- 3 cups (24 ounces / 680 grams) whole milk ricotta
- 2 cups (8 ounces / 227 grams) fresh mozzarella, diced or torn
- 3 large eggs
- 1 cup (4 ounces / 113 grams) grated Pecorino or Parmigiano-Reggiano cheese
Meat Ingredients:
- 0.5 cup (4 ounces / 113 grams) salami, diced
- 0.5 cup (4 ounces / 113 grams) mortadella, diced
Additional Ingredients:
- 0.5 cup fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- 3 hard-boiled eggs, sliced (optional)
Instructions
- Craft the pizza rustica dough by combining flour, sugar, and salt in a food processor or mixing bowl, ensuring thorough integration of dry ingredients.
- Incorporate cold butter pieces into the flour mixture, pulsing or mixing until it resembles small pebbles, creating a crumbly texture.
- Whisk whole egg, egg white, and lemon zest in a separate container, then gently fold into the flour mixture.
- Gradually introduce cold wine, one tablespoon at a time, mixing until the dough coheres without becoming overly saturated.
- Transfer dough onto a floured surface, shape into a unified ball, then divide into two unequal portions – one slightly larger than the other.
- Flatten each portion into disks, wrap individually in plastic, and refrigerate for approximately one hour to allow gluten to relax.
- Drain ricotta cheese in a colander to remove excess moisture, ensuring a firm filling consistency.
- Blend ricotta with eggs, then fold in mozzarella, Pecorino, salami, mortadella, parsley, and freshly ground pepper until thoroughly combined.
- Preheat oven to 375 degrees Fahrenheit, positioning rack in the center.
- Roll out the larger dough disk into a 14-inch circle, carefully draping it into a 9-inch springform pan, pressing dough along the sides and trimming excess.
- Distribute the prepared ricotta mixture evenly into the dough-lined pan, optionally garnishing with sliced hard-boiled eggs.
- Roll the smaller dough disk into a 12-inch circle and place atop the filling, sealing edges by pressing and moistening with water if necessary.
- Brush the top crust with an egg yolk wash and create a small steam vent in the center.
- Bake on a baking sheet for 50-60 minutes until the crust achieves a golden-brown hue and the filling sets firmly.
- Allow the torta to rest for one hour before serving, enabling flavors to meld and structure to stabilize.
Notes
- Drain ricotta thoroughly to prevent a watery filling, ensuring a firm and rich texture in your final dish.
- Use cold butter and wine for the most tender, flaky crust that will melt in your mouth.
- Consider swapping meats with vegetarian alternatives like roasted vegetables or plant-based protein for a lighter version.
- Cut clean slices by allowing the torta to cool completely, which helps the filling set and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 150 mg