EASTER PIZZA PIENA PIE
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-9 1/2-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
- Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
- Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
- With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
- Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.
EASTER PIE (PIZZA PIENA)
Steps:
- To make the crust: Mix the flour and salt and place it in the bowl of a food processor. Cut the butter into cubes and add them one at a time to the dough. After each cube pulse the food processor just enough to work in the butter but no more or you will overwork, i. e., toughen the dough. The dough should resemble a coarse meal. After you've mixed in the butter add the eggs and pulse the dough until it comes together in a ball. Cut the dough in half so that one half is a little bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest the dough for an hour in the fridge. If you don't have a food processor, work in the butter with a dough cutter or a fork and use your hands to integrate the eggs. As for the butter, every chef in the world will tell you to use unsalted butter. But I'm a maverick. I prefer the salted. Your choice. When the dough is almost done resting start making the filling. First beat the eggs with the salt and pepper. Then blend the cheese into the eggs. If you're using the farmer cheese, which is somewhat firmer, you'll need to break it apart. Shred or slice the meat, or put it in the food processor for a finer textured pie and add this to the egg/cheese mixture. If you want to be really decadent add in some melted butter. Roll out the larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add the filling. Then roll out the smaller piece of dough until it will cover the top. Crimp it around the edge to seal it. If you'd like, you can brush the top with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke some holes or slits in the top crust to allow the steam to vent. Bake at 350℉ (180℃) for 45 minutes.
Nutrition Facts :
PIZZA RUSTICA (EASTER PIE)
A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.
Provided by Alex Witchel
Categories dinner, casseroles, pies and tarts, pizza and calzones, main course
Time 2h30m
Yield One 10-by-15-inch pie
Number Of Ingredients 15
Steps:
- For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".
Provided by Dee514
Categories Savory Pies
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
- Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
- Work together well until dough forms, continue working the dough until it is elastic and smooth.
- Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
- When dough has risen, cut into 2 pieces.
- Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
- Preheat oven to 375°F.
- Prepare filling as described below (steps #19 to #22).
- After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
- If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
- (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
- Prepare pastry and line a 10 inch pie pan.
- Prick dough with a fork, and sprinkle with a bit of flour.
- Prepare filling as described below (steps #19 to #22).
- Pour mixture into pastry lined pie tin and cover with top crust.
- Leave about a 1/2 to 3/4-inch overhang.
- Fold dough under and back, and flute edge.
- Cut slits in top crust to allow steam to escape.
- Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
- In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
- Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
- Blend well.
- Fill dough lined pan with mixture.
- Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
- For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
Nutrition Facts : Calories 1295.5, Fat 82.5, SaturatedFat 34.2, Cholesterol 304.3, Sodium 2181.5, Carbohydrate 70.2, Fiber 2.5, Sugar 2.1, Protein 64.8
SPECIAL ITALIAN EASTER PIZZA
My college roommate's family made this every Easter and sent a whole pie to us. I loved it and asked for a recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!
Provided by Brandi Rose
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 10
Number Of Ingredients 13
Steps:
- Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Oil the bottom and sides of a 10-inch springform pan with olive oil.
- Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
- Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
- Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
- Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
- Sprinkle half the Parmesan cheese over the ricotta.
- Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
- Pour remaining beaten eggs over the last layer of Parmesan cheese.
- Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
- Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
- Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
- Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 28.1 g, Cholesterol 283.5 mg, Fat 44.6 g, Fiber 2.1 g, Protein 45.4 g, SaturatedFat 18.6 g, Sodium 2090.3 mg, Sugar 2.9 g
PIZZA PIENA DOUGH
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for one 13 3/4-by-9 1/2-inch pie
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, cut in shortening and butter until combined.
- Make a well in the center of flour mixture and add eggs; stir until just combined. Slowly stir in water until a dough begins to form. Turn dough out onto work surface and knead slightly until dough is smooth. Form dough into 2 disks, one slightly larger than the other, and wrap each with plastic wrap. Let dough stand at least 20 minutes before rolling out.
PIZZA GAIN AKA PIZZAGAINA, PIZZA RUSTICA, ITALIAN EASTER HAM PIE
This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's.
Provided by BlondieItaliana
Categories Savory Pies
Time 3h30m
Yield 28-32 serving(s)
Number Of Ingredients 14
Steps:
- Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
- Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
- Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
- Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
- Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.
Nutrition Facts : Calories 313.6, Fat 21.1, SaturatedFat 10.9, Cholesterol 179.8, Sodium 1060.2, Carbohydrate 2.6, Sugar 0.6, Protein 27.1
EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY
Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg
Provided by Matthew Johnson
Categories Breakfast
Yield 16 servings
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
- Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
- Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
- Preheat the oven to 350°F (180°C).
- In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
- Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
- Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
- With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
- Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
- Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
- Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
- Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
- Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams
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