Free Recipe Pizza Rustica
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Pizza Rustica Recipe
2 lb Swiss chard; washed well,
-stems removed and sliced
-thin, and leaves chopped
-separately
2 tb Olive oil
4 lg Eggs; beaten lightly
15 Container whole milk ricotta
-cheese, (up to 16-ounce)
4 lg Red bell peppers; roasted,
-peeled and chopped
2 Garlic cloves; minced and
-mashed to a paste with 1
-teaspoon coarse salt
1 Recipe pizza rustica pastry
-dough
1/4 lb Parmesan cheese; grated
1/2 lb Thinly sliced proscuitto;
-chopped
6 oz Provolone cheese; cut into
-1/4 inch dice
Egg wash made by beating 1
-large egg with, 2
-tablespoons milk
Pizza Rustica Preparation
In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp tender, about 3 minutes. Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes. Drain chard well in a colander and squeeze out as much moisture as possible. In a large bowl combine eggs and ricotta. In a bowl combine roasted peppers and garlic paste. Preheat oven to 375 degrees. On a lightly floured surface roll out two thirds pastry dough 1/8-inch thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer evenly half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all proscuitto, all provolone, remaining ricotta mixture, remaining chard, and remaining Parmesan. On a lightly floured surface roll out remaining dough 1/8-inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch long vents in top crust and brush top crust with some remaining egg wash. Bake in the middle of the oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack. Pizza Rustica may be made 2 days ahead and chilled in pan, covered. Serve warm or at room temperature, cut into wedges. Yield: 6 servings Recipe by: Cooking Live Show #CL1A07/1A08 Posted to MC-Recipe Digest V1 #720 by Angele and Jon Freeman <jfreeman@netusa1.net> on Aug 4, 1997
Cooking Temperature:
Recipe Serves: 1
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