This Pizza Rustica recipe has a creamy ricotta filling studded with Italian deli meat and cheese all baked inside of a crumbly Italian pastry. Typically served on Easter, but not exclusively, this Savory Ricotta Pie is sure to be the star of the show at any meal.
Savory Pasta Frolla:
Ricotta Filling:
This pie requires a 9" springform pan. Alternatively a 9.5 or 10" pie plate will also work, though you might not be able to fit all the filling.
Use whatever deli meats you like for this pie. You can also use cooked Italian sausage as well.
Sometimes it can be difficult to tell if your ricotta needs to be strained if you’ve never baked with it before. A good rule of thumb is that unless you are buying a local or higher-end brand you likely should strain it. I like Calabro brand, and find that it does not need to be strained. If you aren't sure, you can go ahead and strain it anyways. To strain ricotta, place a fine-mesh strainer over a bowl. Line the fine mesh strainer with two layers of cheesecloth. An alternative to this is to use a nut milk bag if you have one of those. Place the ricotta in the cheesecloth and smooth the ricotta over to get a flat surface. Transfer the ricotta to the refrigerator to strain for about 8 hours or overnight. Discard any liquid left at the bottom of the bowl. Then the ricotta is ready to use.
Keywords: Pizza Rustica, Italian Easter Pie
Find it online: https://everydaypie.com/italian-pizza-rustica/