Tuesday, December 2, 2008

Pizza Rustica

This is one of my husband's single most favorite dishes of all time. Not kidding, people. It's from Giada de Laurentiis, on Food Network. It is a little time consuming, but great for get-togethers or large family dinners. I say that, because it's a large pie, and only keeps for a few days.

Pizza Rustica
2 Tbsp. olive oil
8 oz. Italian sausage
1 tsp. minced garlic
1 10-oz. package frozen spinach, thawed and drained
1 15-oz. container ricotta cheese
12 oz. mozzarella cheese, shredded
1/3 cup plus 2 Tbsp. grated Parmesan
4 ounces thinly sliced prosciutto, chopped
4 large egg yolks, beaten to blend
Pastry Dough
1 large egg, beaten to blend

Pastry Dough
3 1/2 cups flour
1 1/2 sticks cold unsalted butter, cut into pieces
1/4 c sold solid shortening, cut into pieces
1 tsp. salt
3 large eggs, beaten to blend
2 to 4 Tbsp. ice cold water

Blend the flour, butter, shortening, and salt in a food processor.
The mixture will resemble coarse meal.
Blend in the eggs.
With the machine running, add cold water one Tablespoon at a time, until the dough forms.Gather the dough into a ball, and divide the dough into 2 pieces, one twice as large as the other. Refrigerate for at least 30 minutes.

For Rustica:
- brown sausage with 1 Tbsp. oil, add garlic and saute for 1 minute. Set aside
- saute spinach in same pan as sausage with 1 Tbsp. oil for about 10 minutes. Cool, then squeeze to drain as much liquid as possible.

In large bowl, add egg yolks and beat lightly. Stir in ricotta, mozzarella, and 1/3 c Parmesan. Add the sausage, the spinach and prosciutto to the mixture. Stir to combine.
Roll out large piece of dough to a 17-inch round.
Place the dough in a 9-inch springform pan. Trim the overhang dough to 1-inch.
Fill with ricotta mixture. Roll the smaller dough to a 12-inch round.
Top with smaller dough.
Fold and pinch edges together to seal.
Brush with beaten egg and sprinkle 2 Tbsp. parmesan over the top.
Bake on bottom shelf about 1 hour. Let cool for 10-15 minutes before you cut into slices.This is really good, and I enjoy making it only about 1-2 times a year. It's always a favorite with my family, hope you enjoy!!

2 comments:

Maria, Troy, and Timothy said...

I tried this recipe last night and it was delicious! It took some effort to make the crust, but overall was not hard to make. Everyone loved it! What temp do you bake it at? I think I did about 375. I am finally getting to trying some of the great recipes you post. :)

icook said...

Yes, I bake it at 375 as well. I'm glad y'all enjoyed it!!! It is time-consuming, but not an overall hard recipe.
Thanks for letting me know how it turned out! I'm so glad you are enjoying the recipes.