Name: Pizza Rustica
Ingredients: 2 c All purpose flour; 1/2 c Sugar; 1 ts Salt; 1 1/4 ts Ground black pepper; 6 Egg yolks; 1/4 c Cold water; 1/4 lb Sweet butter; 1 lb Fresh sheep milk ricotta cheese; 1/4 lb Prosciutto; sliced, coarsely chopped; 1/2 lb Genoa salami; sliced, chopped; 1/2 lb Fresh mozzarella; diced, 1/4-inch pieces; 1/4 c Grated pecorino romano cheese; Olive oil; 1 Ten-inch springform pan

Church discipline is one of the primary means God uses to correct and restore His children when they fall into sin. It is also one way in which He maintains the unity, purity, integrity, and reputation of the church. Through private or public instruction, warning, counsel, or rebuke, and in some cases even social avoidance or expulsion from membership, God corrects his disobedient children or removes those who are not truly His. Christ Himself declared the church to be heaven’s instrument in carrying out this difficult but necessary function (Matthew 18:15-20).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			8	Servings

INGREDIENTS

2	c	All purpose flour
1/2	c	Sugar
1	ts	Salt
1 1/4	ts	Ground black pepper
6		Egg yolks
1/4	c	Cold water
1/4	lb	Sweet butter
1	lb	Fresh sheep milk ricotta cheese
1/4	lb	Prosciutto; sliced, coarsely chopped
1/2	lb	Genoa salami; sliced, chopped
1/2	lb	Fresh mozzarella; diced, 1/4-inch pieces
1/4	c	Grated pecorino romano cheese
		Olive oil
1		Ten-inch springform pan

INSTRUCTIONS

Preheat oven to 375 degrees. In a food processor combine the flour, sugar,
salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and
process until a ball of dough has been formed. Remove the dough and, on a
floured work surface, knead the dough for 5 minutes. Wrap the ball of dough
with plastic and refrigerate.
In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black
pepper, prosciutto, salami, mozzarella and romano cheese into a batter.
Refrigerate while you prepare the pastry shell.
Remove the dough from the refrigerator and cut one third of the dough off
to be used as the top crust. With the remaining larger piece, flour a work
surface, place this larger piece of dough on the work board and begin to
roll the dough to approximately a 12-inch wide circle. Brush the inside of
the springform pan with olive oil and transfer the rolled out circle of
dough to the pan. Using your finger tips, press the dough evenly into the
bottom of the pan, making sure that the dough has a flat bottom and the
edge is tucked into the seam of the pan. Pull the dough up the side of the
pan to the top edge and the dough should just rise to the top of the pan.
Pour the cheese and meat filling into the prepared dough and shake the pan
to distribute the filling evenly. Roll the remaining smaller piece of dough
to a 10-inch circle and place this on top of the pan. Pinch the edges of
the two pieces of dough together to seal the edge completely. Cut a cross
into the top crust so that steam may escape during baking and place into
the preheated oven, on a cookie sheet, in the center of the oven, and bake
for 45 to 55 minutes. The top should be well browned when thoroughly baked.
Remove from the oven, allow to cool for 10 minutes, run a sharp knife
around the edge to loosen the crust from the pan, and open the springform
pan. continue to cool completely before serving at room temperature.
Yield: 8 to 10 servings.
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B13
Recipe by: Michaerl Lomonaco
Posted to MC-Recipe Digest V1 #808 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997

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