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

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