The pizza rustica ricotta is a pie crust or puff pastry stuffed with different ingredients, usually vegetables or meats and cheeses. We propose here a rustic pizza puff pastry with a rich filling.
Infos:
Servings: 4 people
Time: 50 minutes
Additional notes: Plus time required for the preparation of puff pastry
Ingredients:
*2 discs of puff pastry Preparation of Base
*500 gr. Ricotta
*200 gr. of Provola
*100 gr. of ham
*50 gr. Mortadella
*50 gr. of Salami
*30 gr. grated Parmesan
*3 eggs
*Pepe
*Sale
Preparation:
Line a baking sheet with parchment paper or circular grease it well with butter. Disponeteci a disc of puff pastry and prick the bottom with a fork.
Beat the egg yolks with salt, pepper and parmesan cheese. Finely chop the provolone and salami and add to the mixture with the ricotta.
Pour these ingredients into the pan, distributing the filling evenly with the help of a spoon.
Whip the egg whites and pour into the cake gently. Always gently, cover the pizza with the other disc of puff pastry, while curving the edges and folding them inwards.
Bake in a preheated oven at 18 'degrees for about 30 minutes.
measures:
Do not open the oven for the first 20 minutes to avoid to deflate the pizza rustica.
Ideas and Variations:
You can stuff the pizza rustica with other ingredients of your choice, such as choosing a classic filling of ricotta, eggs and spinach.
Bon Appetit !!!
Infos:
Servings: 4 people
Time: 50 minutes
Additional notes: Plus time required for the preparation of puff pastry
Ingredients:
*2 discs of puff pastry Preparation of Base*500 gr. Ricotta
*200 gr. of Provola
*100 gr. of ham
*50 gr. Mortadella
*50 gr. of Salami
*30 gr. grated Parmesan
*3 eggs
*Pepe
*Sale
Preparation:
Line a baking sheet with parchment paper or circular grease it well with butter. Disponeteci a disc of puff pastry and prick the bottom with a fork.
Beat the egg yolks with salt, pepper and parmesan cheese. Finely chop the provolone and salami and add to the mixture with the ricotta.
Pour these ingredients into the pan, distributing the filling evenly with the help of a spoon.
Whip the egg whites and pour into the cake gently. Always gently, cover the pizza with the other disc of puff pastry, while curving the edges and folding them inwards.
Bake in a preheated oven at 18 'degrees for about 30 minutes.
measures:
Do not open the oven for the first 20 minutes to avoid to deflate the pizza rustica.
Ideas and Variations:
You can stuff the pizza rustica with other ingredients of your choice, such as choosing a classic filling of ricotta, eggs and spinach.
Bon Appetit !!!
My grandmother used to make these each year at spring, as part of our Easter. Hers were made in a baking dish, like a big, thick pie. When I started making them I used a loaf pan so that I could heat leftover slices in a toaster.
ReplyDeleteIt never occurred to me to make small pies like these.
As a kid, I never understood why it was called "la pizza rustica". In my little mind, a pizza was something flat, round, covered with cheese and sauce. Seeing this recipe, now I understand.