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Easter Pie (pizza piena)

 
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In central Italy, from Umbria to Marches, the Easter Pie is more of a bread than a pie and is known as "torta di pasqua" or "pizza di pasqua.

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
for the crust
3 ounces salami
shredded(for filling)
3 ounces ham
shredded(for filling)
2 ounces mozzarella cheese
shredded
8 ounces farmer's cheese
fresh soft cheese or ricotta cheese (for filling)
*
hot chili peppers
to taste(for filling)
*
salt
to taste(for filling)
*
6 large eggs
for the filling
2 large eggs
for the crust
2 sticks butter
for the crust
¾ teaspoon salt
for the crust
3 ounces prociutto
shredded(for filling)
*

Directions

To make the crust: Mix the flour and salt and place it in the bowl of a food processor.

Cut the butter into cubes and add them one at a time to the dough. After each cube pulse the food processor just enough to work in the butter but no more or you will overwork, i. e., toughen the dough.

The dough should resemble a coarse meal. After you've mixed in the butter add the eggs and pulse the dough until it comes together in a ball.

Cut the dough in half so that one half is a little bigger than the other.

The smaller half will be the top crust.

Wrap each in plastic wrap and rest the dough for an hour in the fridge.

If you don't have a food processor, work in the butter with a dough cutter or a fork and use your hands to integrate the eggs.

As for the butter, every chef in the world will tell you to use unsalted butter. But I'm a maverick. I prefer the salted. Your choice.

When the dough is almost done resting start making the filling. First beat the eggs with the salt and pepper.

Then blend the cheese into the eggs. If you're using the farmer cheese, which is somewhat firmer, you'll need to break it apart. Shred or slice the meat, or put it in the food processor for a finer textured pie and add this to the egg/cheese mixture. If you want to be really decadent add in some melted butter.

Roll out the larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add the filling.

Then roll out the smaller piece of dough until it will cover the top. Crimp it around the edge to seal it. If you'd like, you can brush the top with an egg wash, (beaten eggs).

This will give it a sheen when it bakes.

Finally, poke some holes or slits in the top crust to allow the steam to vent.

Bake at 350℉ (180℃) for 45 minutes.

 

* not incl. in nutrient facts

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Comments


Barrie, Canada
 about 5 years ago

Very different and looks good. Must try it.

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 88764% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 578mg 193%
Sodium 1449mg 60%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 60g
Vitamin A 40% Vitamin C 0%
Calcium 19% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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