Italian Easter Pie

From Cook's Country | April/May 2014

Why this recipe works:

Made to feed a crowd, torta rustica, or Italian Easter pie, is a hefty construction of meats and cheeses wrapped in a pastry crust. So that it can stand up to the considerable fillings, we reinforce our crust with eggs and knead the dough to develop gluten. Instead of the deli’s worth of meats… read more

Made to feed a crowd, torta rustica, or Italian Easter pie, is a hefty construction of meats and cheeses wrapped in a pastry crust. So that it can stand up to the considerable fillings, we reinforce our crust with eggs and knead the dough to develop gluten. Instead of the deli’s worth of meats called for in some recipes, we use just two: hot capicola and Italian sausage. For cheese, we found that aged provolone and salty Pecorino make a good pair, while creamy ricotta mixed with eggs holds it all together. Sautéed broccoli rabe adds freshness and a touch of bitterness, and it wouldn’t be Italian without garlic.

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Serves 12

Use a cake pan that’s at least 2 inches deep. If your pan is light-colored, increase the baking time to 45 to 50 minutes. Substitute low-fat ricotta if you like. Note that the dough needs to rest in the refrigerator for at least an hour before you roll it out, and the baked pie must cool for about 4 hours.

Ingredients

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