The Holy Grail

Easter means many things to many families.

When are the Reeses' Easter eggs coming out?

Do they sell Peeps in CVS?

Can I chew 11 pieces of Dubble Bubble this year?

What part of my chocolate bunny should I eat first?

When does the Indiana Jones marathon start?

I'll be honest- I don't have the answers to these questions (except the chocolate bunny- always start with the ears-always). And sure, Easter also means lamb and mint jelly, but for my family the Easter feast meeeeeeeans...

PIZZA RUSTICA

(Thanks for the drumroll, Dad)

Pizza Rustica is an Italian Easter cake. It's ricotta-egg filling is stuffed with soppressata, salami, and prosciutto, encased in a butter-y flaky crust. Luckily, the Scavellis have made Pizza Rustica more than a once a year treat. So, open up your 2nd (or 3rd or 4th) stomach, this recipe is the ultimate crowd pleaser!

*Cut up into pieces, it also makes for a great appetizer

Pizza Rustica

For the filling:

5 large eggs

½ cup finely chopped prosciutto

½ cup finely chopped salami

½ cup finely chopped soppressata

16 oz. whole milk ricotta

1/3 cup freshly grated Parmesan

1 cup whole milk mozzarella

1 tsp. pepper

1 tsp. salt

For the dough:

3 ½ cups all purpose flour

¾ cup unsalted, cold butter

½ tsp. salt

3 eggs

2-3 tbsp. ice cold water

Preheat the oven to 375 degrees F.

1. Create the dough by pulsing the flour, butter (cut into small pieces), and salt in a food processor until you create coarse flour. Transfer to another bowl and mix in 3 eggs. Add 2-3 tbsp. of cold water to create optimal dough consistency. Refrigerate for a half hour so it is firm enough to roll out.

2. To make the mouth-watering filling, beat 4 of the eggs in a large bowl. Add in the prosciutto, salami, and soppressata and whisk so that they are evenly distributed! (You don’t want to jip anyone with a prosciutto-less piece!) Incorporate the ricotta into the mix- one ½ cup at a time. Add the mozzarella, Parmesan, pepper, and salt.

3. Once the dough is ready, roll out half of it and fit it onto a 9x13 inch rectangular baking pan, using the dough hanging over the edge to create a thick crust. Pour the filling into the crust. Roll out the second half of the dough and cut into long strips. Arrange the strips into a lattice pattern over the filling for the classic Pizza Rustica appeal. Beat the remaining egg and brush onto the crust and lattice pieces. Bake until the crust is golden brown (about 1 hour).

Serve and godere con la famiglia e gli amici! (Enjoy with family and friends!)

Here my mom shows an impressive lattice top on last year's Pizza Rustica!