When it comes to Italian holiday celebrations, food is always at the center of the table, and Easter is no exception. Among the many traditional dishes enjoyed across Italy at this time of year, Pizza Rustica is one of the most beloved. Also known as Easter Pie, Pizza Ripiena, Torta Pasqualina, or Pizzachino depending on the region, this savory pie features a rich, quiche-like filling completely enclosed within a buttery pastry crust.
Pizza Rustica celebrates both Easter and the end of Lent. Throughout the Lenten season many Italians traditionally practice some form of fasting or abstinence, often limiting foods such as meat, eggs, and dairy. When Easter finally arrives, these once-forbidden ingredients return to the table in abundance, and this hearty pie is a perfect example of that celebration. The filling typically includes a generous mixture of cheeses, cured meats, eggs, and sometimes sausage, creating a dish that is rich, satisfying, and worthy of the holiday.
Like many traditional Italian recipes, there are countless regional variations of Pizza Rustica found throughout Italy. Some versions incorporate cooked greens such as spinach or Swiss chard, while others include cooked sausage, diced hard-boiled eggs, or different combinations of cheeses and salumi. Every family seems to have their own favorite version, often based on long-standing traditions and the ingredients they grew up with.
For my version, I prefer a filling made from a combination of flavorful cheeses and salumi, all bound together with creamy ricotta and eggs. Over the years I have experimented with a number of variations of this pie, but I was never completely satisfied with the pastry I had used in the past. This year I decided to try the pastry recipe that Domenica Marchetti from Domenica Cooks uses in her version of Pizza Rustica, and I was very pleased with the results. The crust is sturdy enough to support the generous filling while still remaining buttery and flaky.
For the filling I combined diced cooked ham, spicy soppressata salami, diced fontina cheese, grated Pecorino Romano, creamy ricotta, and eggs. The result is a rich, savory pie packed with flavor in every bite.
Although Pizza Rustica can certainly be enjoyed warm from the oven, I actually prefer it the following day after it has had time to rest. Once chilled overnight, the pie slices beautifully and the flavors of the cheeses and salumi meld together perfectly. Served at room temperature, it makes a wonderful centerpiece for Easter brunch or a light lunch.
In many Italian households, pies like this are also prepared ahead of time to bring along for Pasquetta, the traditional Easter Monday picnic when families gather outdoors to celebrate spring. Because Pizza Rustica travels so well and tastes just as delicious at room temperature, it has long been a favorite dish for these festive gatherings.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 2 1/2 Cup Unbleached All-purpose Flour
- 1 Stick, 1/2 Cup Unsalted Butter Cut Into Pieces
- Pinch of Salt
- 2 Large Eggs
- 4 to 5 Tablespoons Freshly Squeezed Lemon Juice
- 1 Pound Ricotta Cheese
- 8 Ounces Diced Mozzarella
- 1 Cup Diced Fontina Cheese
- 1/2 Cup Grated Pecorino Romano Cheese
- 2 Cups Diced Cooked Ham
- 1 1/2 Cups Diced Soppressata Sausage (Spicy or Mild)
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Oregano
- 3 Large Eggs
Instructions
- Place the flour, salt and butter in a food processor, and pulse a few times to break down the butter.
- Add the eggs and lemon juice, and pulse just until the mixture comes together.
- Dump he mixture onto the counter and shape into a disc.
- Wrap with plastic wrap and refrigerate for 1 hour.
- While the dough is resting in the refrigerator, preheat oven to 350 degrees F.
- In a bowl, mix together the filling ingredients with a wooden spoon until they are blended.
- Cut the dough into two pieces, one large than the other.
- Oil a 9 inch springform pan.
- Between two pieces of plastic wrap or parchment paper, roll out the larger portion of the dough until it is about 1/4 inch thick.
- Carefully roll the dough over the rolling pin to transfer the dough to the pan.
- The dough should be large enough to cover the bottom and sides of the springform pan.
- Spoon the filling into the pan.
- Roll out the second piece of dough into a circle, and place over the filling.
- Trim the extra dough allowing an additional 1 inch, then pinch together the top and bottom pastry circles, enclosing them completely.
- Beat the egg with the water, then brush the top of the pie with the egg mixture.
- Use a knife to cut slits into the pie, then bake for about 1 hour, or until golden brown in color.
- Transfer pie to a wire rack, and cool to room temperature before slicing.
Nutrition Information:
Yield: 10
Serving Size: 1 slice
Amount Per Serving:
Calories: 600Total Fat: 37gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 237mgSodium: 1291mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 36g