*  Exported from  MasterCook  *
                               PIZZA RUSTICA
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHEESE FILLING-----
    2       lb           Ricotta cheese
    3       lg           Eggs
      1/4   lb           Mozzarella cheese,
                         -shredded or chopped
    6       T            Romano cheese, grated
    6       T            Parsley (fresh),
    1 1/2   t            Mint leaves, dried
                         -(do not use peppermint)
      1/2   t            Black pepper
                         Salt to taste (depends
                         -on salt content of
                         -----MEAT FILLING-----
    1       lb           Italian sausage
                         -(“mild” or “sweet”)
    2       oz           Italian dry salami,
                         -thinly sliced
    2       oz           Prosciutto, thinly
                         -sliced (or any other ham)
    1 1/2   lb           Pizza dough (if you
                         -make your own dough,
                         -use about 3 C of flour)
    1                    Egg, separated
   Put ricotta and eggs into a large bowl and stir until well mixed.  Blend in
   all other ingredients.
   Slice the sausage into rounds about 3/8 inch thick.  Brown in a little oil
   until cooked through.  Drain and discard grease.  Cut the salami and ham
   slices into strips about 1 x 1/4 inches.
   Make or thaw or unwrap the pizza dough.
   Mix the meats into the cheese filling.  Roll the dough into two disks, one
   large enough to line a 10-inch round cake pan, the other large enough to
   cover it. Put the larger piece into the lightly-floured cake pan, molding
   it so that it completely lines the pan, with at least 1/2 inch hanging over
   the edge.
   Fill with the cheese-meat mixture.  To allow for expansion, fill to about
   1/2 inch below the top of the pan. Wet the exposed dough edge with egg
   white, place the other piece of dough on top, and pinch the two pieces
   together. Trim neatly to make a seal. Brush egg yolk over the top of the
   pie (this will brown during baking). Puncture the top of pie in several
   places with a knife (make sure the holes are large enough not to close up
   during baking). Bake at 350 degrees F. for about an hour, until the top is
   browned but not burned. Remove from pan and cool on a wire rack. Serve at
   room temperature.
   *  San Felese Easter pie -- This dish is traditional in my family at Easter
   time.  I don't know how to spell the Italian name of this pie, but it
   sounds something like “Pizza Gain” (my father translates it as “full pie”
   This recipe originated in the town of San Fele, east of Naples.
   *  This recipe makes a very large pie.  I couldn't find a big enough cake
   pan, so I used a cast-iron frying pan. You might try using half the
   quantity of ingredients in a 7-inch pan (make a little extra dough).
   *  If possible, grate your own romano cheese.  Some of the romano sold
   pre-grated in cardboard cylinders looks and tastes more like sawdust than
   cheese.  “Romano” and “parmesan” are American names; the main difference is
   that romano is sharper.  The mint you want to use is spearmint.  It is sold
   as just plain “mint” in the spice section of supermarkets. Peppermint is
   entirely the wrong flavor.
   *  Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked.  It
   must be cooked before eating. Depending upon where you live, the less-spicy
   version of it is called either “sweet” or “mild.”  When I'm really
   ambitious I make my own (that doesn't happen often!). The only ingredients
   are pork (about 20 percent fat), fennel seeds, salt and a small amount of
   red pepper flakes, all coarsely ground and stuffed into natural hog
   casings.  If you can't find Italian sausage, you might try a mixture of
   ground pork with the above seasonings, rolled into little patties. To
   adjust seasonings, just pan-fry a little bit of the mixture and taste.
   *  The cheese filling given above (without the meats) is my standard
   filling for lasagna, manicotti, ravioli, etc.
   *  This same recipe can be used to make calzone.  Roll out a small disk of
   pizza dough, put a blob of cheese/meat mixture in the middle, fold it over,
   seal and bake.  This is a good way to use up any filling that doesn't fit
   into the pie.
   : Difficulty:  moderate.
   : Time:  30 minutes preparation, 1 hour cooking.
   : Precision:  approximate measurement OK.
   : Joe Petolino
   : Chronon Computer Co., Mountain View CA
   : sun!chronon!petolino
   : Copyright (C) 1986 USENET Community Trust
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