And while around here we celebrate Mardi gras stuffing ourselves with a large and soft piece of king cake, in Italy, precisely in Naples,` we’d like to engourge ourselves in a savory, tasty and fattening pie, called pizza rustica. It calls for everything is not allowed to eat during lenght, such as salami, sausage,egg and cheese, everything enclosed in a semi-sweet pastru dough. Her ethe recipe, I hope you enjoy as much as we do!
Pizza di carnevale (CAmpania)
Adapted from the restaurant “ Le tre arcate” in Piano di Sorrento
2 lbs all purpose flour
10.5 oz shortening
7 oz milk
sugar, salt and pepper to taste
Mix together all the ingredients until you get a nice dough. Let it rest for at least 30 minutes.
28 oz ricotta cheese
8 oz salami, diced
1 lb mozzarella cheese, diced
2 oz toasted pinenuts
3 oz golden raisin, soaked in warm water
4 oz parmesan cheese, grated
4 oz shrerdded provolone cheese
salt, pepper, nutmeg to taste
Mix all the ingredients and set aside.
Cut the dough in half. Roll one half and line a 9 inches baking pan. Pour the filling in it and cover with th eremaining rolled dough. Seal well the border, Brush the surface with milk and bake thep ie in a preheated oven at 350 F for 30 minutes or until golden brown.
Let cool it before cutting it. Enjoy!
This last picture is courtesy of Mrs Lisa Laurito from Facebook.