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With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball. Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
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Then, of course, every grandma made one as well, so going to your friend's house was an even bigger treat. Easter pies are a must at all the great Italian Deli and markets throughout New Jersey.
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Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil. Mix the flour, salt and butter until mixture is sandy in appearance. Add the eggs, one at a time, on low speed. Add a little bit of milk to help bring the dough together.
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Make the Filling. In a large bowl, beat eggs until smooth, then add ricotta, mozzarella, provolone, Parmesan cheese. Stir in all meat and cooled sausage mixture then season with salt and pepper. Preheat the oven to 375 degrees and grease an 8" springform pan well with cooking spray.
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Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside. Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie.
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Preheat oven to 375 degrees F. Press 1 pie crust each into the bottom of two 9-inch pie pans. Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
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In a very large bowl combine 2 pounds of overnight or well-drained ricotta, 7 eggs, 1/4 teaspoon of nutmeg, and a 1/2 teaspoon of fresh black pepper. Whisk well until fully incorporated. Add all the meats and cheeses to the bowl. Mix well and set the Easter pie filling aside.
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Beat one egg with a pinch of salt and using a pastry brush, brush the egg onto all the lattice strips. Bake in the center rack (with a foiled wrapped pan on the lower rack to catch any leaks) at 350F for 50 minutes uncovered. Remove from oven and place on a cooling rack for 15-20 minutes before serving.
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Pizza Gain (also known as Pizzagaina, Pizza Rustica, or Pizza Chiena) is an Italian Easter Pizza that is unlike any pizza you have ever tasted. (Recipe is scaled for an 8x8 baking dish, but can be doubled to fill a 9x13 or 10" springform with 2.5-3" sides) Prep Time 1 hour 30 minutes. Cook Time 1 hour. Total Time 2 hours 30 minutes.
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Prepare the filling: Cut all the meats and the cheese into cubes. In a bowl beat the eggs with a bit of salt and pepper. Remember cold cuts already contain salt. Add salami and cheese to the egg mix. Grease and flour a round baking pan with high edges. Divide the dough in 2 pieces (one slightly larger than the other).
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Join me and Nonna Romana to learn how to make a traditional Pizza Rustica, an Italian recipe to make for Easter.Pizza Rustica often is also called Pizzagaina.
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Instructions. Preheat oven to 475º F (250º C) THIS IS THE PIZZA DOUGH RECIPE. Shape and flatten by hand ⅔ of the dough for the bottom, and place in an oiled pie dish (let some overhang). The dough is easier to work with if you form two balls and let them rest for 10 minutes. Beat the eggs, water, salt, pepper.
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Italian Easter Meat Pie- Pizza Gain (also known as Pizza Rustica, Pizza China, Pizzagaina, Pizza Chena, Pizza Chiena, Meat Pie, Easter Pizza)is found in Italian households to signify the end of Lent and that Easter has arrived. A decadent dish that is filled with meats, cheese and eggs and could be made ahead of time. Prep Time 20 mins.
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Today we're making Italian Easter pie. You might know it as pizza gain, pizzagaina, or pizza rustica. It's a flaky pie crust filled with delicious meats an.
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In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. Add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. Add filling to the pie and smooth out the top. Top with other half of pie dough.
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Make four hardboiled eggs by placing 4 uncooked eggs in a small saucepan and covering with tap water . Place over high heat and bring to a boil. Let boil for 1 minute, then turn off heat, cover pot, and let sit for 10-15 minutes. Drain out the hot water and replace with cold water, letting the eggs cool for 5 minutes.
