Prep 30 mins
Cook 1 hr 15 mins
This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.
- 2 pie crusts
- 1⁄4 lb ham (or proscuitto)
- 1⁄4 lb dried sausage
- 1⁄4 lb salami
- 1⁄2 lb mozzarella cheese
- 1 lb ricotta cheese
- 3 ounces grated cheese
- 1 teaspoon black pepper
- 1⁄4 teaspoon onion powder
- 7 eggs
- 1⁄2 cup parsley (chopped)
- Dice meats and the mozzarella cheese. Beat the eggs. Combine all ingredients and pour into pie shell. Place second pie shell on top and seal around the edges.
- Bake at 325 degrees for 1 hour and 15 minutes.
- Occasionally pierce the top with a fork.
- For a Low-carb version omit the pie shells.
Perfect! I made it for Easter and sent some to work with my husband. The men went crazy for it and I am making another one now for them. Big Hit!! Thanks for sharing!
So very good, even if it's, "Heart Attack on a Plate"!' I have my aunt's recipe which calls for "a handful of this or that". Your recipe uses the same ingredients, but wonder of wonders, you listed exact amounts...thank you! The pie was really very good, and I followed your directions, with one exception...I substituted garlic powder for the onion pwd. Thanks, Phil!
This was really good! I used a pizza dough (bought at a local pizza shop) This is great to have the ladies over for lunch, served with a salad or broth based soup (minestrone). Thanks for posting!