PIZZAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Bring a pot of water to a boil, add pasta and salt the water.
- While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
- Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
- Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
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
NONNA'S PIZZA RUSTICA
Pizza Rustica, a real treat at Easter and all other times that Nonna makes it! Watch the VIDEO of this recipe! This recipe is featured in the Cooking with Nonna Cookbook!
Provided by cooking with nonna
Yield 8 Person(s)
Number Of Ingredients 15
Steps:
- Get the Ingredients used in this recipe HERE! Prepare the Dough: In a stand mixer, add the flour, salt and the shortening or lard cut in cubes. Let the flour absorb all the shortening or lard. Add the eggs and let them mix well. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let it rest. Prepare the Filling: Cut all the meats and cheeses in small cubes and put in a large bowl. Add the grated Pecorino and mix. Add the eggs and mix. Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside. Assemble the Pizza Rustica: Preheat the oven at 350F Butter and flour a 9" springform pan. Cut a little less than 1/3 of the dough and set aside. With a rolling pin, roll the large piece of dough in a thin circle. Place the dough over the springform pan so that it overflows the borders of the pan. Add the filing and spread it evenly. With a sharp knife, cut the excess dough from around the border of the pan. With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling. Wet the strips with egg wash and bake for about 1 hr and 15 mins.
PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
PIZZA CHENA: "PIZZA RUSTICA"
When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name since when you eat it you "gain-a" lot of weight. Pizza chena is a Neapolitan dialect term meaning "full pie," a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs.Though traditionally associated with Easter, pizza chena can be enjoyed any time of the year. Given its versatility of ingredients and large size, it makes a great party dish that can be made ahead of time then served at room temperature. This recipe requires beginning at least a few hours in advance. You can make your own dough or cheat and use store bought prepared pie crusts.
Provided by quotFoodThe Way To
Categories Savory Pies
Time 2h
Yield 10-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve in 2 cups of warm water, yeast, sugar and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer dough to a floured surface.
- Knead well, adding flour if it's too sticky, until the dough becomes springy and smooth. It should take a good 5 to10 minutes of vigorous kneading. It will be soft and silky when done.
- Place the dough ball in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours).
- Meanwhile, fill a large heavy-bottom saucepan halfway with water. Bring to a light, rolling boil, and place 4 room-temperature eggs in the water. Maintaining a light, rolling boil, cook them for 18 to 20 minutes. Using a slotted spoon, remove the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to crack the shells. Remove the shells, and rinse the boiled eggs under cool water. Slice thinly and set aside.
- Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the pan. Cook for 5 to 6 minutes, or until browned and crispy. Transfer to a small bowl and set aside.
- Place oven rack in center of oven and preheat to 350 degrees. Brush the inside surface of a 10-inch-by-3-inch spring form pan with olive oil.
- Once the dough is risen, punch it down to release air bubbles. Transfer dough to a lightly floured surface, divide in half, and roll one half into a 12-inch round. Transfer the dough to the spring form pan. Using your hands, fit the dough snugly in the pan, gently stretching it to hang 1 inch over the edge.
- In a medium bowl, whisk together the 8 eggs, parsley and black pepper.
- Fill the inside of the dough with alternating layers of sliced meats, cheeses and sliced hard-boiled eggs. After 5 to6 layers, pour half of the egg mixture over the filling, allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the egg mixture evenly over the top. You should have enough for 10 to12 layers.
- On a lightly floured surface, roll out the second half of the dough to a 12-inch round. Place the dough over the filling, and using a sharp knife, trim excess dough until it just meets the rim of the pan. Using your fingertips, pinch the edges of the dough together, and gently roll the bottom layer over the top layer, creating a seal. Then pinch the dough between your thumb and index finger creating a slightly fluted edge all around. Brush the top of pie with the egg wash.
- Bake pie for 60 to 75 minutes, or until the crust is golden brown. Remove from the oven and let cool 20 to 25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges and enjoy at room temperature.
- Leftover pizza chena can be stored in an air-tight container in the refrigerator for 5 to 7 days. Individual slices also can be wrapped tightly in aluminum foil and placed in a heavy-duty freezer bag or plastic container and frozen for up to 2 months.
- *** Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be found at Italian markets and cheese shops. If you can't find it, then substitute one (15-ounce) container of ricotta cheese (drained) and whisk it with 2 large eggs.
Nutrition Facts : Calories 795.7, Fat 44.5, SaturatedFat 18.9, Cholesterol 299.5, Sodium 2432.1, Carbohydrate 54.8, Fiber 1.9, Sugar 1.9, Protein 41.7
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 @MakeItYours
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.
More about "pizza gain food"
PIZZA RUSTICA - TODAY.COM
From today.com
3.9/5 (242)Category EntréesAuthor Grace ParisiTotal Time 1 hr 15 mins
- 1. In a food processor, combine the flour, baking powder and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and water and pulse until evenly moistened and just coming together. Turn the dough out onto a board and knead several times. Divide the dough into 2 pieces (one is 1/3 and the other is 2/3). Wrap and let sit at room temperature for 15 minutes.
- 2. Preheat the oven to 375° and butter and flour a 9-inch spring form pan. Roll the larger piece of dough on a floured surface, to a 15-inch round. Ease it into the pan without tearing and tuck it into the corners. Refrigerate while you make the filling.
ITALIAN EASTER PIE (PIZZA GAIN, A.K.A. PIZZA RUSTICA)
From saveur.com
19 SECRETS FOR EATING PIZZA WITHOUT GAINING WEIGHT — EAT ...
From eatthis.com
Estimated Reading Time 8 mins
- Order Thin Crust. Most of the evils of pizza lie in the crust. Aside from being stacked with calories, they're basically void of any nutrients. And that's because most pies are made from refined white flour which will spike your insulin levels causing you to crave more and more.
- Request a "Double Cut" Pie. While most pies are sliced into eight pieces, a double-cut pie will come with 16. Start with one slice and only grab another if you're genuinely still hungry.
- Say "No" To Individual Pies. Serving sizes for "individual" pizzas have reached a new level of caloric callousness. Though not all pies are quite this bad, you've almost always better off going with a single slice—even if it's fully loaded with toppings.
- Blot! When you see a pool of oil floating on top of your cheese, take a napkin and mop up the excess. You'll save about 50 calories—and maybe keep the grease off your shirt.
- Avoid Salty Meats & Add Lean Proteins. Adding protein to your pie will help fill you up which means you'll be less tempted to go back for another slice.
- Have Mediterranean Night—Not Pizza Night. You can still refer to it as pizza night when you're talking to the kids, but you should think of it as Mediterranean night.
- Don't Eat Out of the Box. Ordering in? Whatever you do, eat off a plate—not out of the box! Research shows that people consume more when their food is served on a larger plate.
- Make Your Own Sauce. Canned sauces can be a major sugar mine. While some are better than others, the safest bet is to make your own. Here's a really simple way to throw one together: Empty one 14-ounce can of whole, peeled San Marzano tomatoes into a bowl, add two generous pinches of sea salt, then crush by hand into a chunky pulp, suggests Chef Cozzolino.
- Add Veggies. You can lower a pizza's glycemic index—a measure of how quickly blood glucose levels rise in response to a certain food—by adding fiber- and protein-rich toppings.
- Beware of Eggplant. We know we just told you to add veggies to your pizza, but not all veggies are fair game. Eggplant, for example, is often breaded and fried before finding it's way to your pie, which means it will do more harm than good.
11 FOODS THAT MAY CONTRIBUTE TO WEIGHT GAIN
From healthline.com
Estimated Reading Time 6 mins
- Soda. Soda is high in calories and added sugar, yet it lacks important nutrients like vitamins, minerals, fiber, and antioxidants (1). What’s more, drinking soda too often could contribute to weight gain.
- Sugar-sweetened coffee. Rich in caffeine and a variety of health-promoting antioxidants, coffee can be a nutritious beverage (11). However, if sweetened with added syrup or sugar, coffee and coffee-based drinks like frappés, caffe lattes, or frozen mochas can contain just as much sugar as soda.
- Ice cream. Most commercially made ice cream is high in sugar and fat (13). Additionally, because ice cream is often eaten as a dessert, it can add many extra calories to your meal — even if you’re already feeling full after the main course.
- Pizza. Share on Pinterest. StockFood/Getty Images. Commercially prepared pizzas are a popular convenience food, including among children and adolescents (14).
- Cookies and doughnuts. Cookies and doughnuts often contain high amounts of sugar, refined flour, and fat. They’re also typically high in calories. For example, 1 large chocolate chip cookie can contain more than 220 calories, while a single glazed doughnut packs over 300 calories (20, 21).
- French fries and potato chips. French fries are a popular choice of snack or side, particularly when eating out. An average serving of 4 ounces (117 grams) typically contains around 378 calories, making fries a high calorie food (22).
- Sugary breakfast cereals. Many types of breakfast cereal are loaded with calories and added sugar, with some varieties packing a whopping 13 grams of sugar per cup (36 grams).
- Chocolate. Dark chocolate has been linked to numerous health benefits, including improved heart health and brain function (33, 34, 35, 36). Still, it can be high in calories and fat.
- Fruit juice. Although fruit juice is often seen as a healthy drink, most commercial brands contain just as much sugar as soda. Juice also lacks the fiber and other nutrients you’d get by eating whole fruits (39).
- Other commercially processed foods. Increased consumption of convenience food may be partially to blame for increased rates of obesity in many areas around the globe (45, 46, 47).
7 JUNK FOOD ITEMS FOR GAINING MUSCLE MASS & PERFORMANCE
From bigandripped.com
Estimated Reading Time 5 mins
- Chocolate milk. It is one of the favorite drinks of every individual which is cost effective and best post workout drinks. It has great carb ratio with hefty amounts of Vitamin B, calcium, phosphorus and Vitamin D. This is a perfect recovery drink for you to get jacked fitting into your budget.
- Bagels. Bagels are extremely underestimated food item which can be a great source for building muscle mass. Bagels probably will be the first food that I would personally like to throw in my trolley if I am looking to pack some muscles on.
- Pizza. Needless to say, its name is enough to define its lovers all around the world. There are countless ways to customize pizza to fit into your muscle mass goals.
- Subway. Subway is really a fantastic alternative if you are eating out and watching your food intake with calories. Some of its subs can be of great help with your muscle building goals.
- Burgers. Another most efficient and time saving ways to consume more calorie is eating burgers. In order to consume more calories, consume more fat. Fat is the most calorie dense macro-nutrient.
- Ice cream. It is personal favorite food item of almost all people. If you want to get hijacked and become big then get some ice-cream. You consume huge amount of calories per serving.
- Pop-tarts. This food item has its fair amount of stigma attached to it. People say that they got lean after eating pop-tarts. But this is just not the case.
ITALIAN EASTER BREAD, PIZZA CHIENA, PIZZA GAIN | GOOD ...
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4.4/5 (10)Total Time 3 hrs 45 minsCategory Meat MainsCalories 952 per serving
- Using your hands or the stand mixer paddle attachment, add the vegetable shortening or lard piece by piece until the flour is moist and pebbly.
- Turn the dough onto a floured surface and knead by hand, or switch to the dough hook attachment and knead until the dough is smooth and silky, about 8 minutes by hand or 4 minutes in the mixer.
PIZZA GAIN (ITALIAN EASTER PIZZA) - CURIOUS CUISINIERE
From curiouscuisiniere.com
4.8/5 (15)Category Appetizer, Brunch, LunchCuisine ItalianTotal Time 2 hrs 30 mins
- In a medium bowl, add the ricotta, crumbled feta, grated Romano, eggs, and pepper. Mix until smooth and even.
PIZZA IS ACTUALLY GOOD FOR YOU - INSIDER
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Is Accessible For Free FalsePublished 2018-12-14Estimated Reading Time 6 mins
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