Name: Pizza Rustica alla Napoletana (Neapolitan Ricotta, Mortadella, and Salami Pie)
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tablespoons freshly grated Parmigiano-Reggiano cheese; 3 tablespoons grated aged pecorino romano cheese; 1 cup (5 ounces) cubed salami, preferably soppressala; 1 egg yolk beaten with ¾ teaspoon corn or olive oil; 2 cups (10 ounces) unbleached all-purpose flour; 2½ cups (20 ounces) ricotta cheese, drained, if necessary; ½ cup cold water; ½ cup olive or peanut oil; Freshly ground pepper; 1 cup (5 ounces) cubed mortadella; ½ tablespoon sea salt; A few gratings of nutmeg; 3 eggs; Salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Liliana d’Ambrosio’s pizza rustica is amazingly versatile. Cut it in small squares and serve it as an appetizer or part of a buffet. Make it the centerpiece of a brunch, a light lunch, or Sunday night supper. Liliana always bakes it the day before she plans to serve it and leaves it at room temperature. I’ve even seen her make calzoncini with this pastry, shaping tiny little envelopes of dough that enclose the same filling, frying them until they are golden, and then servin