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Pizza Rustica Alla Grottese

January 28, 2023

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

INGREDIENTS

2	c	Flour
1/3	c	Sugar
1/4	t	Salt
1/2	t	Baking powder
1		Stick cold unsalted butter
2		Eggs
1		Egg
1	pn	Salt
1	lb	Ricotta
3		Eggs
1/2	t	Salt
1/2	t	Freshly ground pepper
1/2	c	Grated pecorino romano
		cheese
1/2	lb	Mozzarella, sliced thinly
1/2	lb	Dried sausage, such as
		cacciatorino peeled and
		sliced

INSTRUCTIONS

Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in
butter finely, by hand. Beat eggs and stir in until dough holds
together. Wrap dough in plastic and chill until firm.  Make the egg
wash: Beat together in a bowl until very liquid.  Make the ricotta
filling: Beat the ricotta, eggs and seasonings  together. Beat in the
grated cheese.  Divide the Pasta Frolla into 2 pieces. Roll 1 of the
pieces thinly to  line a 9-inch straight sided cake pan or 9-inch pie
pan. Spread 1/3  of the filling on the dough in the bottom of the pan.
Strew with half  each the mozzarella and sausage. Cover with another
1/3 of the  filling. Strew with the remaining mozzarella and sausage.
Spread with  the remaining filling. Top with a lattice crust made with
the  remaining dough.  Bake the Pizza at 350 degrees about 45 minutes.
Cool and serve at room  temperature.  Notes: Recipe courtesy of Nick
Malgieri  Recipe by: Cooking Live Show #CL9070  Posted to MC-Recipe
Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4,
1998

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4080 Calories From Fat: 1730 Total Fat: 196g Cholesterol: 1732.7mg Sodium: 8812.3mg Potassium: 1667.8mg Carbohydrates: 301.4g Fiber: 7g Sugar: 73.8g Protein: 269.9g