Friday, March 26, 2010


Pizza Rustica

This is a savory torte which is served either cold or at room temperature and is dense, rich, salty and wonderful.  Traditionally my family served this for lunch on Easter Saturday to break the fast of Lent.  I like to serve it as an appetizer on my Easter Sunday menu.

This is the perfect companion "Easter Pie" to the Ricotta Pie recipe because it uses the 10 egg yolks left over from the 10 egg whites used in the other pie.  This pie is fairly easy to make but it is slightly time consuming and relatively expensive but it is completely worth the effort and cost.

Over the years I have slightly altered the recipe to my taste and because of availability of some items.  I have substituted boiled ham for prosciutto because I prefer the milder flavor and the much reduced price tag.  I have substituted mozzarella for fresh "basket cheese" because it is easier to find.  When buying the salami and ham ask for it to be cut in 1/4" slices.  This makes the dicing easier and more uniform.


2 cups Genoa salami diced 
1.5 cups boiled ham diced
1.5 cups mozzarella diced
2 tablespoons grated Romano cheese
3/4 pound ricotta
10 egg yolks 
1 whole egg [for glaze]
3/4 teaspoon ground black pepper
top and bottom pie crusts for 2 pies*


Preheat oven to 400*

 In a small bowls separate the egg yolks and whites. Reserve the whites for another use. Dice the salami, ham and mozzarella into (approximately) 1/4 to 1/2 inch cubes and place in a large mixing bowl. Add ricotta, Romano egg yolks and ground pepper and fold all the ingredients to combine.  Divide equally into two prepared 9" pie crusts and cover with top crusts.  With a fork, prick the top crusts all around.  Beat the whole egg with 1 teaspoon water and brush it onto the top crusts.

Bake in preheated 400* oven for 1 hour or until a knife inserted into the center comes out clean.  About half-way through the baking  time check to see if the edges of the crust are getting too brown.  If so cover the edges with aluminum foil.

Remove from oven and allow to cool to room temperature and then refrigerate.  

*I prefer to use the boxed pie crusts you find in the refrigerated section of the grocery.  Each has 2 roll-out crusts.

Served cold, this is perfectly matched with a nice glass of beer!
Happy Easter


  1. cheryl delavallierreMarch 26, 2010 at 1:11 PM

    The easter pie looks yummy but i really like the old fashioned easter decorations!!! Are they yours??

  2. Yes Cheryl. The bunny cart is my favorite. I inherited it from a friend.

  3. This is it~~~~~My husband's grandmma, Nonnie used to make this every year, yummy they called it Pizza Gainor. I will make it this year~~~~~ thank you for sharing. My husband loves it

  4. I don't know why my post came up anonymous but I definitely will use your recipe for the Easter pie, good thing my husband's has no problem with is cholestorol (spelling???) lol

    Joan Fiore