By Phil Franco on May 12, 2005
Photo by lets.eat
Photo by lets.eat
"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."
Serving Size: 1 (234 g)
Servings Per Recipe: 8
"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!"
"Made according to recipe EXCELLENT , next day warmed in oven, EXCELLENT."
"My kids liked this, though they initially eyed it with suspicion. It was quite rich -- blander than I had imagined it would be -- but I liked it very much. I used only a top crust (and I think it would be yummy even with no crust) and used lower fat summer sausage instead of dried sausage (which my store doesn't carry). We ate it for dinner, though I think it would be good for a brunch also."
"Hearty, delicious and simple to put together! Used only 1 pie crust but otherwise followed the recipe. Thanks for sharing! "
"Phil, this was absolutely fantastic! For the grated cheese I used parmesan, used 'dry' salami found by the imported cheeses and the dried sausage I used summer sausage. I did let this set 20 minutes before slicing. Leftovers heated up beatifully. Thank You so much!"