Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) Best Dishes

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Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)

"My grandma Puglia could make this as an appetizer for Easter and Christmas. It may be a meal in itself with a tossed green salad. Enjoy!"

Ingredients :

• 2 pounds ricotta cheese
• 2 kilos bulk Italian sausage
• 5 big eggs, crushed
• 1 pound shredded mozzarella cheese
• 1/four cup grated Parmesan cheese
• 1 tablespoon finely chopped parsley
• 1/four pound prosciutto, chopped
• freshly cracked black pepper to flavor
• 2 kilos organized pizza dough
• 1 egg
• 2 tablespoons water

Instructions :

Prep : 30M	Cook : 16M	Ready in : 10H30M

• Place a chunk of cheesecloth right into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl below the strainer to capture drips, and refrigerate 8 hours, or overnight, to permit moisture to drip from ricotta.
• Preheat oven to four hundred tiers F (2 hundred tiers C).
• Place sausage into a big skillet over medium warmness, and prepare dinner and stir until browned and crumbly, about 10 mins. Drain excess grease, and allow sausage to chill.
• Place the tired ricotta cheese right into a huge bowl, and stir in five overwhelmed eggs and mozzarella cheese till nicely combined. Mix inside the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until very well blended.
• Divide the pizza dough into fourths, and roll out 2 of the portions into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough putting over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, area onto the pies, and fold the edges of the bottom crusts over the rims of the pinnacle crusts to seal. Crimp and flute the edges of the pie crusts.
• Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of each pies. Cut several slits into the top crusts to vent steam.
• Bake pies in the preheated oven for 15 minutes, then decrease oven temperature to 325 stages F (165 levels C). Continue to bake until the crust is browned and the filling is hot, forty five to 50 more mins. Serve at room temperature.

Notes :

• I actually have not delivered any salt to this recipe since the components are salty enough.
• Draining the ricotta is important to keep away from a soggy backside crust.
• Freezes thoroughly and can be reheated in 325 F degree oven.

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