Pizza Rustica, or “Easter Pie,” is an amazing amalgam of meats and cheeses, traditionally served at Easter. This recipe comes from chef and restaurateur Ryan DePersio, and once you try this pie, you won’t want to wait a full year to have it again. Click here to watch the video.
Salami, Sausage & Cheese Easter Pie
Yeast Dough Crust
3¼ cups flour
2 tbsp. butter
Salt and pepper to taste
¼ oz. yeast
1 cup lukewarm water
Mix yeast into lukewarm water and bloom.
Place flour in a bowl and season with salt and pepper. Add butter by breaking into small pieces. Add water and work until dough forms and work until smooth and elastic. Cover bowl and allow to bloom for 20 minutes.
Filling
2 lbs. sweet sausage (picked out of casing)
¼ pound salami (diced)
2 lbs. ricotta
5 eggs
¼ cup parmigiano
¼ cup pecorino romano
¼ cup shredded mozzarella
2 tbsp. chopped parsley
2 tbsp. chopped chives
Cut sausage into small pieces. Place a large saute pan on the stove and set to medium. As sausage heats, add 2 tbsp. olive oil and lightly caramelize for 10 minutes. Stir around to keep cooking even. When done, place on a paper towel-lined plate to drain oil and fat. Let cool.
In a large bowl, combine cheeses, eggs, herbs and meats. Stir well.
Assemble: Cut dough in half and roll out thin flat sheets. Spray pie pan with Pam and place one sheet on bottom and trim around. Put filling in and do the same with top layer of dough. Trim around again. Poke holes on top with a fork to allow steam. Brush top with egg yolk wash.
Bake in oven for 15 minutes at 375 degrees. Then drop to 325 degrees and cook for another 20 minutes. Take out and allow to cool, then refrigerate to let it set for another hour. Cut portion and reheat in oven.
Enjoy!