Equipment
* optional
Ingredients
Pastry Dough
- 400 g all-purpose flour
- 5 g salt
- 200 g unsalted butter, cold and cubed
- 2 eggs, beaten
- 30 ml water, ice cold
Meat and Cheese Filling
- 750 g whole milk ricotta, drained of excess liquid
- 150 g cooked ham, diced into 5mm cubes
- 100 g genoa salami, diced into 5mm cubes
- 100 g prosciutto, roughly chopped
- 200 g low-moisture mozzarella, diced into small cubes
- 150 g provolone cheese, diced into small cubes
- 75 g pecorino romano, finely grated
Custard Base
- 6 eggs
- 3 g black pepper, freshly ground
- 1 g ground nutmeg
Egg Wash
- 1 egg
- 15 ml whole milk
Nutrition (per serving)
Method
In a food processor, pulse the all-purpose flour and salt until combined.
Add the cold, cubed unsalted butter to the flour mixture. Pulse until the mixture resembles coarse meal with pea-sized bits of butter remaining.
With the processor running, pour in the beaten eggs and ice cold water. Process just until the dough begins to clump together. Do not overmix.
Turn the dough out onto a work surface, divide it into two portions making one slightly larger for the base, and shape them into flat discs. Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 190C/375F. Lightly grease a 23cm springform pan.
In a large mixing bowl, whisk together the well-drained ricotta, 6 eggs, black pepper, and ground nutmeg until completely smooth and homogeneous.
Fold the diced ham, salami, chopped prosciutto, mozzarella, provolone, and pecorino romano into the ricotta custard until the meats and cheeses are evenly distributed.
On a lightly floured surface, roll out the larger dough disc to a 3mm thickness. Carefully transfer the dough into the prepared springform pan, pressing it gently into the bottom and up the sides. Allow excess dough to hang over the edges.
Pour the heavy meat and cheese filling into the dough-lined pan, using a spatula to spread it into an even layer.
Roll out the second, smaller disc of dough and drape it over the filling. Trim the excess overhang, fold the edges inward, and crimp them tightly to seal the pie. Cut three small slits in the center of the top crust to allow steam to escape.
Whisk the remaining egg with the milk. Using a pastry brush, apply a light, even layer of the egg wash over the entire top crust and crimped edges.
Bake in the preheated oven at 190C/375F for 1 hour and 15 minutes. The pie is done when the crust is deep golden brown and a thermometer inserted into the center reads at least 74C/165F. Ensure raw eggs and cured meats reach safe consumption temperatures.
Remove from the oven and place the pan on a wire rack. Allow the pie to cool undisturbed for at least 2 hours. This resting period is critical for the custard to set before you release the springform ring and slice.
Chef's Notes
- For the best texture and stretch, avoid pre-shredded cheese. Buy block mozzarella and provolone, dicing them by hand to prevent the starchy anti-caking agents from thickening your custard poorly.
- A true Pizza Rustica is exceptionally heavy. Ensure your dough is rolled to an even thickness of about 3-4mm, particularly at the corners, so it can securely hold the dense filling without breaking.
- Do not skip the extended cooling period. The residual heat will continue to gently cook and set the egg and ricotta mixture. Slicing too early will result in a weeping, collapsed pie.
Storage
Refrigerator: 5 days — Wrap the cooled pie tightly in aluminum foil or plastic wrap to prevent the crust from softening.
Freezer: 2 months — Slice before freezing. Wrap individual slices in parchment paper, then in aluminum foil, and place in an airtight container.
Reheating: Reheat individual slices in an oven at 150C/300F for 15-20 minutes until the center is warm.
