Gabriella Marchetti's Pizza Rustica

2 weeks ago 7

Democracy Dies successful Darkness

You whitethorn privation to pass guests unaccustomed to pizza rustica to commencement with conscionable a tiny wedge: It is affluent beyond belief.

Traditionally pizza rustica is served arsenic a archetypal people astatine noon connected Easter Saturday, to interruption the Lenten fast, oregon connected Easter Sunday. In immoderate parts of Italy, it's besides typically served for a picnic connected Easter Monday. Nowadays, however, successful Italy you tin find it astatine immoderate clip of the twelvemonth successful snack bars and successful rosticceria, takeout nutrient shops.

In dicing the ham, beryllium definite to chopped it into cubes not overmuch larger than a kernel of maize -- you don't privation the filling to beryllium ridden with large, clumsy chunks. If you usage caller mozzarella, chopped that into tiny dice arsenic well. If, connected the different hand, you opt for the drier, American-style packaged mozzarella, you tin shred it connected the ample holes of a food grater, likewise the provolone. The Parmesan and pecorino, however, should beryllium finely grated, alternatively than shredded.

You apt won't request to adhd brackish (since the meats are plentifulness salty) oregon capsicum (there are peppercorns successful the mortadella). You volition decidedly not request to adhd brackish if you usage feta alternatively than the unsalted handbasket cheese.

From Alexandria cookbook writer Domenica Marchetti.

Ingredients

measuring cup

Servings: 12

1 look Pasta Frolla con Limone, chilled (see related recipe)
1 lb fresh, unsalted cheese, specified arsenic "basket cheese" (1/2 basket) oregon 1 lb Greek feta food (see NOTE)
1 ample shot caller mozzarella food oregon 8-ounce bundle American-style mozzarella, diced oregon shredded
1 lb caller ricotta cheese
1 cupful (4 ounces) shredded crisp (or aged) provolone, specified arsenic Auricchio
1 1/2 cups (6 ounces) freshly grated imported Parmigiano-Reggiano cheese
1/2 cupful (2 ounces) freshly grated pecorino Romano cheese
4 ounces mortadella successful 1 heavy slice, chopped into tiny dice (about 2/3 cup)
4 ounces prosciutto, chopped into tiny dice (about 2/3 cup)
4 ounces soppressata, chopped into tiny dice (about 2/3 cup)
Salt
Freshly crushed achromatic pepper
3 ample eggs, lightly beaten
1/4 cupful half-and-half oregon full milk
Butter, for the pan
Flour, for the enactment surface
1 ample yolk, lightly beaten, for glazing the dough

Nutritional Facts

Per serving

Calories
610
Fat
42 g
Saturated Fat
24 g
Carbohydrates
25 g
Sodium
1310 mg
Cholesterol
240 mg
Protein
35 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Alexandria cookbook writer Domenica Marchetti.

Tested by Domenica Marchetti.

Published March 12, 2026