Subject: Pizza Rustica
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 18 2000 - 06:53:25 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Nadine says, "Here's one I found in an old Reader's Digest.
Thought it might fit the bill."
One evening, impressed by a meat entree my wife had prepared, I asked
"What did you marinate this in?" She dropped her fork and went into a
long explanation about how much she loves me and how life wouldn't be
the same without me. I must have looked confused by her response,
because she inquired, "What did you ask me?" When I told here what I
had asked, she laughed and said, "I thought you asked me if I would
marry you again!"
Later, as she was cleaning up the kitchen, I called out, "Hey, hon,
WOULD you marry me again?" Without hesitation she replied,
"Vinegar and barbecue sauce."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This week we have a multinational array of Easter dishes, most of them
traditional ethnic favorites. We have veered from this theme with
Wednesday's recipe so the kids can help in the kitchen on Easter, and
with Saturday's recipe so the Easter Bunny can spend more time hiding
eggs and less time in the kitchen Easter morning.
Many cultures traditionally serve a pie, almost always containing
eggs, during lent and on Easter Sunday. Here is one Italian favorite.
Pizza Rustica - Italian Easter Pie
For the filling:
2 cups (500 ml) cooked, smoked ham, cubed
2 cups (500 ml) cooked Italian sausage, sliced
1 cup (250 ml) Mozzarella cheese, cubed or shredded
1/2 cup (125 ml) chopped parsley
4 hard boiled eggs, peeled and chopped
1 cup (250 ml) Ricotta cheese
3 eggs, uncooked
Salt and freshly ground pepper to taste
Mix all chopped ingredients in large bowl. Place uncooked eggs and
Ricotta cheese in blender container and mix on medium speed for about
1 minute. Add to the chopped ingredients and combine well.
For the crust:
4 cups (1 L) all-purpose flour
1 tsp (5 ml) salt
1 Tbs (1 packet, 15 ml) granulated yeast
1/4 cups (60 ml) olive oil
1 1/2 cups (375 ml) hot tap water
Place flour and salt in large bowl. Combine hot water, oil,
and yeast in measuring cup with a fork. Add to flour and mix
well. If dough is dry, add water as necessary. If dough is too
sticky, add flour, one tablespoon at a time. Knead until dough forms
ball. Leave in the bowl in warm place to rise until double in volume.
Punch down before rolling.
Divide dough in half and roll to fit a large pie pan or 15 inch (35
cm) pizza pan. Place one circle on bottom of pan. Top with the
filling, pressing out all air pockets. The pie will look too full.
Top with remaining dough. Trim around pan with knife leaving about 1
inch (2 cm) extra all around. Press edges to seal and tuck sealed
edge in all around pan. Prick top with fork several times to make air
holes. Bake in a preheated oven at 400F (200 C) for 20 minutes, then
reduce oven temperature to 350F (180C) and bake an additional 30
minutes. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Mon May 01 2000 - 00:00:04 EDT