Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mike’s Deli’s World-Famous Pizza Rustica




Source of Recipe


The Arthur Avenue Cookbook


Recipe Introduction


with Sweet Egg Pastry Crust
Mike’s Deli and Arthur Avenue Caterers David and his father, Michele “Pops” Greco


List of Ingredients




*

Pasta Frolla (Sweet Egg Pastry Crust):
*

4 cups fl our, plus extra for rolling and kneading
*

4 eggs
*

1 1/2 sticks butter, cold, cut into small cubes
*

1 tablespoon grated lemon rind
*

FILLING INGREDIENTS:
*

1/2 large sopressata, about 4 ounces
*

1/2 large dry sausage, about 2 ounces
*

1/2 pound prosciutto
*

3/4 pound table cheese (such as pecorino)
*

3/4 pound basket cheese (or dry mozzarella)
*

1 1/2 pounds ricotta
*

6 eggs, plus 1 egg white
*

2/3 cup grated Romano cheese
*

1 tablespoon sugar
*

1 tablespoon chopped parsley


Recipe



1.

Preheat the oven to 350 degrees F.
2.

Scoop the flour onto the counter. Make a well in the middle and add the 4 eggs, butter, and lemon rind into the center. Gradually mix the ingredients into the flour with your hands. Knead until the dough is smooth. (Note: The dough can also be made in a food processor; to do so, gradually add the butter to the flour, processing until the butter is well distributed. Add the eggs and then the rind, processing until the dough comes together.) Refrigerate 1 hour before rolling out.
3.

Cut the sopressata, dry sausage, prosciutto, table cheese, and basket cheese into small chunks (do not dice). In a bowl, mix the meat and table and basket cheeses with the ricotta. In a separate bowl, mix the 6 whole eggs, Romano, sugar, and parsley. When the mixture is smooth, stir in the meat and cheese mixture.
4.

Roll the dough out and line a 10-inch springform pan with the dough, reserving one-third of the dough for the top crust. Set aside.
5.

Pour the filling into the pan. Add the top crust, closing the edges well, pinching the dough. Make a few slits on top (you can punch air holes with a fork) and brush with the egg white. Bake for approximately 1 1/2 hours, checking after 30 minutes - punch more airholes if it looks like it may “blow up.” Test with a toothpick—it should come out clean—or bake until the excess moisture evaporates from the top of the pie. Let cool and refrigerate overnight. You can slice the pie while still cool and heat the slices, but don’t try to heat it before cutting it, or the slices will fall apart. Buona Pasqua a tutti!

Tips:
A traditional Easter recipe that is served as a side dish during the Easter feast. Mike’s sells loads of these to returning customers before the holiday. If you can’t find basket cheese, call David and order it or substitute dry mozzarella.