Name: Pizza Rustica
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Cooking liv, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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