Pizza Rustica (Traditional Italian Easter Pie) holds a special place in Italian households during Easter. Its origins trace back to the southern regions of Italy, where families would gather fresh ingredients to create this hearty dish, filled with an assortment of cured meats, cheeses, and herbs.
I remember eating every year as a little girl, so I thought I would try my very own version of our family recipe which I have grown to love over the years. From the flaky, golden crust to the decadent layers of ricotta, mozzarella, provolone, and salty salami, every element of this Pizza Rustica (Traditional Italian Easter Pie) tells a story of tradition and love.
Pizza Rustica (Traditional Italian Easter Pie)
Serves 12-15
Ingredients for Pizza Rustica
For the pastry dough
500g plain white flour
3 eggs + 1 beating for brushing
250g butter
¼ cup iced water
1 tsp salt
1 tsp baking powder
For the filling
10 large eggs
300g ricotta cheese
2 cups mild salami, cubed into small pieces
1 cup provolone cheese, cubed into small pieces
1 cup mozzarella cheese, grated
1 cup parmigiano cheese, grated
Pepper to season
Method for Pizza Rustica
Pour the flour and butter into a food processor and blitz until it resembles fine crumbs.
Pour the butter and flour mixture back into a large bowl. Make a well in the middle and add 3 large beaten eggs. Mix everything until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over-knead. Wrap the dough in plastic wrap and refrigerate for 30 minutes to an hour to allow the dough to rest.
Cut the salami and provolone into cubes and set aside. In a separate bowl, add 10 large eggs along with the ricotta and whisk until smooth and most of the lumps have gone. Add the cubed salami, provolone, grated mozzarella, parmigiano, and black pepper and mix with a wooden spoon to combine.
Preheat the oven to 180C/350f and grease a 9–10-inch pie dish or cake tin with butter.
Remove the dough from the fridge and cut into two pieces. Roll out the first half into a large rough circle about 4mm thick.
Place the dough over your pie dish and tuck in the edges. Pierce the base of the dough with a fork, then pour the salami and cheese filling into the pie. Roll out the second half of the dough and place it over the top of the pie, pressing very lightly down over the filling. Remove any excess dough with a knife. Secure by tucking in the edges into the dough or using a fork to seal it tightly.
Brush the top of the pie with beaten egg and use a fork to make dock the pastry dough to allow the steam to come out. Bake in the oven for 1 – 1 ½ hours until golden brown and cooked through. Insert a skewer in the center of the pie and if it comes out clean it has cooked through. The pie is best eaten cold or slightly warm so let it cool before serving.
Buon Appetito!