Is it a pizza? No, not really.
Ciao amici! With Easter coming early this year I wanted to post this in time for you to consider making it for your Easter brunch or dinner. It is well worth the effort involved.
This is not really a pizza in the traditional sense. It is often referred to as a torta, which I think is more accurate. In Naples and southern Italy it is traditionally served on Ash Wednesday and again on Easter so it is also known as Easter Pie.
This dish is very unique in that it combines a sweet, tender, egg pastry dough (what the Italians call pasta frolla) with savory fillings such as prosciutto, salami, eggs, and a blend of cheeses. The sweet-savory combination comes alive in your mouth. It is one of my personal favorites.
If you are having a party or an Easter brunch, and don’t mind going to a little trouble—this delightful, unusual dish will impress your guests like few others. It looks gorgeous. It’s delicious. And it tastes unlike anything they’ve ever had before. We made it for one of our Frankie’s wine dinners and it was one of the most popular dishes we’ve ever served. It may be served hot or at room temperature.
Pizza Rustica Recipe PDF
This recipe is is my cook book, but for those who do not have a copy I wanted to post it here. This would be a great recipe for Christmas Eve or New Year’s or any time you want to impress your friends or family. And it really is fairly easy to prepare. No special skills needed!
I tried many different recipes before developing this one. I took the best from each and developed my own recipe which I think tops them all.
Marsala is a fortified wine from the Island of Sicily. It comes in a “sweet” or “dry” version. The recipe calls for Sweet Marsala but I’ve used Dry and liked it just as well. It is just slightly less sweet.
Hope you enjoy! Buon appetito e buon Natale!
Chicken Marsala Recipe
The first time I made this I almost cried because it was so good. I had made it for some guests who raved about it. As you know, that makes it all the more rewarding.
I have cooked this on my Big Green Egg with a light addition of smoke from apple or cherry wood. It is amazing. But I also made it on
someone’s gas grill recently. I brought along my little smoker box with wood chips and set it on top of the burners. The resul
ts were nearly as good. Even if you were to oven roast it, or grill it with no wood smoke it would be delightful.
To make this you cut into the roast and lay it out, fill it with wonderful things, then roll it back up and tie it.
I am basically a klutz and no pro at cutting meat or rolling and tying it up, so if I can figure it out I am confident you can as well. One of the keys to this is not to overcook it.
Recommended cooking temperatures for pork are lower than they used to be. I cooked mine to 145 F and it was perfect… moist, tender, and full of flavor.
You can serve this a variety of ways. I have typically served it on a bed of white beans but you can serve it with potatoes, polenta, greens, roasted squash… the options go on-and-on.
Grilled Tuscan Pork Recipe
Braciole is a beef roll up which hails from southern Italy. I saw a recipe which claimed to be a hundred year old family recipe, so it’s been around a long time. For some crazy reason though, which I cannot for the life of me understand, I waited years before trying it. Then I wondered what the heck took me so long! It is not only delicious, but it’s really not that complicated or time consuming. If you’d like you could serve it with pasta or over some polenta.
I’m not sure I’d classify this as a fancy dinner or rustic peasant food? Either way I think it will impress your family or friends.
The steps are easy. You (or your butcher) cut the steak thin, pound it out thinner, and then layer it with cheese, breadcrumbs, herbs and prosciutto… roll it up, tie it and cook it in some good tomato sauce and you’re ready to eat with a grateful heart.
Buon Appetito! Frankie