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NFT: Easter Pie (i.e. Piizza Rustica)- Who's With Me?

CRinCA : 4/17/2019 8:04 pm
Just prepping my ingredients now. Although I've gotten lazy and use pre-made pie shells as opposed to making my own dough.

My once a year fat bomb/heart attack special.
Aka Pizzagaina  
Chocco : 4/17/2019 8:27 pm : link
So damn good, can't wait
I'll need to beg my mother to make it!  
Jints in Carolina : 4/17/2019 8:33 pm : link
.
Pizza...  
CRinCA : 4/17/2019 8:37 pm : link
Damn fat fingers/smart phone.
Kinda reminds me of the Timballo  
Jim in Fairfax : 4/17/2019 8:43 pm : link
from “Big Night”.
Can you share  
pjcas18 : 4/17/2019 8:50 pm : link
a recipe CR?
i just looked this up, I need to make it  
Ben in Tampa : 4/17/2019 8:53 pm : link
Someone post their secret family recipe!
When I worked in NY there was a lady of Sicilian descent who made  
Ira : 4/17/2019 8:56 pm : link
a pie like that and brought it into the office to share. It was delicious. This happened about 45 years ago, but I still remember it.
i need this in my life by Sunday  
Jints in Carolina : 4/17/2019 9:06 pm : link
.
The Hickory Tree Deli near me makes it every year  
ChathamMark : 4/17/2019 9:11 pm : link
sell slices of it. Each one weighs a pound it seems. Good treat.
OK For pj it is...  
CRinCA : 4/17/2019 9:11 pm : link
Take one deep dish pie shell.

Cook and dice 2 hard boiled eggs
Dice 1/2 pound or pepperoni
Brown 3/4 lb. of your favorite Italian sausage
Chop 2 oz of deli ham
Dice/chop 3/4 lb of prosciutto
1/2 pound diced or shredded mozzarella
One teaspoonish grated Italian cheese of your choice
1 lb ricotta
2 large eggs
Salt & Pepper to taste

Whisk raw eggs into grated cheese until combined. Add all the rest of the ingredients until well mixed. Spoon into prepared pie shell. Bake at 400 for 15 minutes, then drop back to 325 for 45 minutes. Check frequently so it does not burn and cover with foil if/as needed. Can be eaten hot or at room temperature.

I'm exhausted...
Sorry  
CRinCA : 4/17/2019 9:16 pm : link
1/3 pound of prosciutto. All of this is to taste regardless. Sometimes I throw in some Genoa or Calabrian salami.
thanks buddy  
pjcas18 : 4/17/2019 9:27 pm : link
I think you gave me this once and I made it, and like your other recipes it was incredible.

I'll probably make it this year.

We go to brunch for Easter now, but I'll still make this I think.
Trying to decide between  
Pork Chop : 4/17/2019 9:55 pm : link
this and timpano for Easter.
CR  
lono801 : 4/17/2019 10:06 pm : link
Didn’t you make it last year?

Sounds delicious

How you been? Great to see you post
RE: CR  
Pork Chop : 4/17/2019 10:10 pm : link
In comment 14391211 lono801 said:
Quote:
Didn’t you make it last year?

Sounds delicious

How you been? Great to see you post


+1
Timpano I made over Christmas  
Pork Chop : 4/17/2019 10:16 pm : link
it took a long time, but the entire family helped, it was fun and everyone loved it.

That Timpano looks awesome.  
smshmth8690 : 4/17/2019 10:29 pm : link
My family is Italian American, but for some reason, there are a lot of Italian traditions that we don't do. Pizzagaina/Rustica is one of the things we never do. I have never even tasted it, let alone made one. I'd do it this year, but my kitchen is getting remodeled so it will have to wait another year. Happy Easter everyone.
Pork Chop  
lono801 : 4/17/2019 10:31 pm : link
That looks like some amazing food...

Sign me up!
Lono and Pork Chop  
CRinCA : 4/17/2019 10:32 pm : link
I may have - who knows. Nice to see you both are still around. Hope all is well for both.
RE: Timpano I made over Christmas  
pjcas18 : 4/17/2019 10:34 pm : link
In comment 14391221 Pork Chop said:
Quote:
it took a long time, but the entire family helped, it was fun and everyone loved it.



that looks awesome, looks like it's totally worth the effort, and if like you said the whole family helps it can become a tradition your kids can carry on.

I might start that too. My kids are getting old enough to help/develop their own ideas about traditions
I HIGHLY recommend  
Pork Chop : 4/17/2019 10:42 pm : link
making a timpano with the family. We made the pasta on the counter, we made the meatballs, stuffed the shells, it was a lot of prep and fun. It took all day for prep, then a few hours in the oven, then a few hours to cool. We will all remember it and we are looking forward to it for Easter.

I had been wanting to try it for 20+ years since I saw The Big Night, but never got around to it. There are dozens of recipes online.

Secundo would be proud of yoy, Pork Chop!  
Greg from LI : 4/17/2019 11:10 pm : link


Big Night is such a great movie.
He'd be proud of you, too  
Greg from LI : 4/17/2019 11:11 pm : link
.
Buona Dan Pasqua.  
Ryan : 4/17/2019 11:24 pm : link
.
Already made  
Chef : 4/18/2019 8:44 am : link
and ate two of them already..
One of my weird jobs was CHESE DELIVERY GUY...  
x meadowlander : 4/18/2019 9:03 am : link
...back in 94-95, a stop-gap job, I delivered cheese for Biazzo out of Ridgefield, NJ. Mostly ricotta and mozzarella, but also fresh mozz, bulk ricotta and ricattone - little old Italian men in that plant making the stuff fresh, I'd deliver it hours after it was ready to deli's all over North Jersey.

Though raised Italian, I'd never heard of Pizza Rustica - HOLY SHIT. Every family-run Italian deli had their own variant - I was in heaven that Easter season.

The job really sucked. Low pay, I'd start at 4:30am, wouldn't wrap til' a good 12 hours later most days.

But those deli's and pastry shops, from Newark north up through Garfield and Lodi, amazing stuff.

One time, I opened the side door at D'Ana's pastry shop in Lodi, and the old man is sitting there, stuffing gigantic cream puffs - 'what the hell is THAT?!' I asked - it's a Sfinge!, he said - 'you never had a Svinge de Santo Guizeppe? They're best when they're fresh - here!' - one of the most amazing things that ever crossed my lips.

I generally don't miss Jersey, but MAN do I miss those Deli's and pastry shops!
I love Pizza Rustica.  
Klaatu : 4/18/2019 12:10 pm : link
My Dad used to make it every once in a while, and a nearby Pork Store sold it all year round.

But to me, Easter Pie is Pastiera De Grano (or Pizza De Grano). My Aunt Iola made it every year.

Cooking Italian Comfort Food. - ( New Window )
I nefver liked it as a kid....  
rnargi : 4/18/2019 12:28 pm : link
...because my Dad used sharp provelone in it and I hate sharp provelone. I did, however, make a couple Ricotta pies this week.
hey, CR  
Bill in UT : 4/18/2019 1:51 pm : link
Looks like you could use that filling in a calzone. I made a timpano last year after watching the movie, I wouldn't both making it again. I'd rather just make a baked ziti with meat filling.
I love I port Jeff on long island  
pmmanning : 4/18/2019 10:35 pm : link
And can walk to this Italian supermarket Uncle Guiseps have all versions for a steep price but fucking awesome
Live in port Jeff  
pmmanning : 4/18/2019 10:37 pm : link
Fucking autocorrect and 12 beers
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