How To Make Italian Easter Pie/Pizzagaina/Pizza Rustica
Today we're making Italian Easter pie. You might know it as pizza gain, pizzagaina, or pizza rustica. It's a flaky pie crust filled with delicious meats and cheeses and is typically served Easter morning when it's time to break your lenten fast. I hope you enjoy it!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****** EASTER PIE (PIZZAGAINA) PRINT RECIPE ******
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Italian Easter Pie | Price Chopper Cooking How-To
Italian Easter Pie
Prep: 35 minutes plus chilling and cooling Bake: 1 hour 30 minutes Serves: 10
Pastry Crust
3 cups all-purpose flour plus additional for dusting
1 tablespoon chopped fresh oregano
2 teaspoons fresh ground black pepper
½ cup unsalted butter, cut into pieces
2 large eggs
Pie Filling
Nonstick cooking spray
2 teaspoons olive oil
1 medium yellow onion, chopped
1 package (16 ounces) sweet Italian sausage, crumbled
6 large eggs
1 container (16 ounces) whole milk ricotta cheese
8 ounces fontina cheese, shredded
1 cup drained roasted red peppers, patted dry
1 cup chopped kale
½ pound thinly sliced Italian cured meats such as hot capicola, prosciutto, salami and/or
soppressata
1. Prepare Pastry Crust: In food processor with knife blade attached, pulse flour, oregano and pepper until combined. Scatter butter over flour mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs and pulse to combine; add ½ cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together. Transfer dough to work surface; knead 5 minutes and shape into 2 equal-sized disks. Wrap disks with plastic wrap; refrigerate at least 1 hour or up to 1 day ahead.
2. Prepare Pie Filling: Adjust oven rack to middle position. Preheat oven to 375°. Spray 9-inch springform pan with cooking spray. Heat oil in large skillet over medium-high heat; add onion and cook 3 minutes, stirring frequently. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage and onion to plate; cool completely.
3. In large bowl, whisk eggs; reserve 1 tablespoon egg. Stir in ricotta cheese, fontina cheese, red peppers, kale and onion mixture.
4. Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 16-inch circle. Leaving 1-inch overhang, gently press dough onto bottom and sides of pan. Layer half the sliced meats in bottom of pan over dough; add egg-mixture, then layer remaining sliced meats over top.
5. Roll out remaining dough disk into 12-inch circle; carefully place over filling. With scissors, leaving a ¾-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to seal. Brush top of pie with reserved 1 tablespoon egg; with paring knife, cut 4 (1-inch) vents in top crust.
6. Bake pie 1 hour or until crust is golden brown. Reduce oven temperature to 300°; tent pie with aluminum foil and bake 30 minutes or until internal temperature reaches 160°. Cool pie completely on wire rack; remove springform pan and refrigerate at least 3 hours before serving.
Approximate nutritional values per serving: 597 Calories, 34g Fat (17g Saturated), 244mg Cholesterol, 1071mg Sodium, 38g Carbohydrates, 2g Fiber, 2g Sugars, 30g Protein
Italian Savory Easter Pie / Pasqualina
Italian Savory Easter Pie / Pasqualina
This Italian Easter Pie, made with Puff Pastry, is filled with spinach, ricotta cheese and eggs. It is so easy to make and is Perfect for Easter.
PLEASE CLICK HERE FOR INGREDIENTS:
WATCH NEXT: Italian Easter Bread :
Please subscribe to my channel for more videos:
Instagram:
#easterpie #Pasqualina #ricottacheese
Easy and delicious Pizzagaina (Easter pie)
It’s that time of year when several meats and cheeses come together into a orchestra of flavors baked into a golden brown crust! Pizzagaina is traditionally served during the Easter holiday in an Italian household! It is good served hot or cold and it is especially good for those 3 AM trips to the fridge for a bit of something to nibble on! There are as many variations to this as with any family recipe and none of them are wrong! This is just mine that I want to share with you! Please enjoy!
Pizzagaina
INGREDIENTS
Crust
4 cups of flour
2 tablespoons of sugar
1/2 teaspoon of black pepper
1 stick of butter
3 eggs
½ cup heavy cream
Filling
1 lb of ricotta cheese
1/2 cup of grated pecorino Romano cheese
10 large eggs
½ cup shredded mozzarella cheese
Note: all below need to be cut up in ½ pieces.
1/4 lbs fontina cheese
1/4 lbs provolone cheese
1/4 lbs prosciutto
1/2 lbs boiled or baked ham
1/4 lbs pepperoni
1/4 lbs capicola
1/4 lbs sopressada
DIRECTIONS
Preparing the Crust
The crust on pizza gaina is a savory one. Start off by putting the stick of butter in a large bowl, mixing in the sugar. Use a mixer to make sure it’s mixed well. Add the pepper, and then slowly mix in the eggs and heavy cream. Finally, gradually mix in the flour bringing the crust to a nice consistency. Finish off by kneading the dough with your hands into a nice large ball. Break the ball into 2 pieces: one for the bottom crust and one for the top crust. About ⅓ for top crust.
Take the first ball and roll it out with a rolling pin on a counter or chopping block.
Roll it out to about a quarter inch thick. You will be using a 9 inch springform pan, so make sure you have enough to cover the bottom and up the sides of the pan. Transfer the crust over to the pan. Next, pinch the crust up the side of the pan, making sure it covers all the edges of the pan. Use extra crust from the ball if you need to fill in any gaps. Once completed, set aside.
Making the Filling
Get a large bowl and add the ricotta cheese and 10 eggs Mix the two together with a mixer, and then add in the percorino romano cheese. Once mixed thoroughly, add the fontina, provolone, mozzarella, prosciutto, ham, and pepperroni (or other meats). Use a wooden spoon to mix the meats in. Once mixed, pour the filling into the pie shell. Smooth out the filling on top with the spoon.
Adding the Crust Top
Take the other ball of dough, and roll it out in the same way as the crust bottom. Transfer the rolled out dough to the top of the pie, fully covering the filling. Use your hands to mold the pie top to meet the pie bottom, ensuring it sealed (if it’s not sealed, you will have the cheeses ooze out of the sides, which is not something you want). Use a fork to press the seams down. Once completed, cut a couple of small “breathing” slices on top through the crust.
Place in the oven for 60 minutes at 375 degrees then lower the temperature to 325 until the internal temperature is about high 140s to 150 the fully set the custard.
Place on a cooling rack and allow to cool and fully set before removing the springform. For best results cool overnight in the refrigerator.
Slice and enjoy cold or warmed.
Mangia!!
A big thank you and a shoutout to the developers of Filmmaker Pro. All of our videos to date have been done with their app and they keep improving it!
pizza rustica, easter recipes, how to make pizza rustica, how to make, italian food, how to make pizza gaina, traditional easter pie, italian easter pie, savory pie
Easy Italian Easter Rice Pie! - ASMR Cooking
Easy Italian Easter Rice Pie! An easy dessert to make and enjoy! Easter rice pie is a traditional dessert served during Easter in Italy. Ricotta is one of the main ingredients in this sweet, delicious pie filling. Our family would serve ricotta pie in both forms, plain and with rice. There are quite a few variations of rice pie. My recipe is simple and easy to make in comparison to some other recipes. It eliminates a couple extra steps in preparation when you’re in a time crunch, but just as delicious! You can make your own favorite fresh pie crust for this recipe, but preparation will take longer. I used a frozen ready-to-bake 9-inch deep dish pie crust for quick results. The pie can be served once completely cooled straight from the oven, or better yet, after refrigerated for a few hours or overnight. Please keep refrigerated once made. You can double the recipe for two pies. Enjoy the fragrance of citrus and cinnamon while preparing and baking this delicious pie! Peace Love And Tasty Eats!
Recipe for one pie:
Easy Italian Easter Rice Pie
Preheat oven 350° F
4 eggs
3/4 cup powdered sugar
Juice of 1/2 lemon
Grated rind of 1/2 lemon
Grated rind of 1/2 orange
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups ricotta (preferably whole milk)
3/4 cup cooked white rice cooled to room temperature
1 (9-inch) deep dish prepared pie crust or you can find a pie crust recipe on my The Best Italian Ricotta Pie video’s description box on this link:
Bake in conventional oven for 40 to 50 minutes or until knife inserted in center of filling comes out clean.
If using a convection oven, pie will be ready in about 30 minutes or when knife test is clean.
Enjoy!
-- If you'd like to stock your kitchen with items (or similar) used in this video, they can be found by clicking on the links below. Thanks for checking them out! :)
KITCHENWARE -
*Glass Mixing Bowls Set - 3pc:
*Vinyl Placemats - Linen Gray - Set of 4:
*Electric Hand Mixer:
*Mesh Strainers - Stainless Steel - Set of 3:
*Grater - White Stainless Steel:
*Measuring Spoons - 7pc Stainless Steel:
*6-oz White Serving/Measuring Bowls - Set of 6:
*Spatula Set - 4pc:
*Confectioners Sugar and Cinnamon & Sugar Shakers - 2pc set:
*Professional Pie Server:
*Embossed Dessert Plates - 4pc:
FOOD -
*Ground Cinnamon:
*Vanilla Extract - 8oz (good price!):
*As an Amazon Associate I earn from qualifying purchases
EPIC Italian Easter Pie | The Original Pizzagaina Recipe
Thanks to Harry’s for sponsoring! Redeem a Harry’s Trial Set for just $5 when you go to URL
Every Easter for the past few years, we've been bombarded by requests for a pizzagaina or pizzagain recipe. The only problem? We had no idea what it was! Turns out this Italian-American savory Easter pie is based on an absolutely EPIC Italian dish: Pizza Chiena.
Today, Eva is sharing how (and why) the people of Campania traditionally made this incredible pie.
If you enjoy the video, please give it a thumbs-up and subscribe to the channel!
--------
PIZZA CHIENA RECIPE -
PASTIERA RECIPE -
--------
FOLLOW US
Website/Recipe Blog -
Instagram -
Facebook -
Snapchat -
Twitter -
VISIT ITALY WITH US
Italian Food Tours -
SUPPORT US
Merch Store -
Shop Amazon -
--------
00:00 - Why Didn't We Make Pizzagaina Sooner?
01:44 - The Italian Origins of Pizzagaina
03:09 - Making the Pizza Chiena Dough
08:41 - Letting the Dough Rise
10:34 - What to Put Inside a Pizza Rustica
13:51 - Making the Pizza Chiena Stuffing
16:10 - Assembling the Pizzagaina Pie
19:16 - Baking the Pizza Chiena
20:08 - Opening the Pie
20:44 - Tasting the Original Pizzagaina Recipe
22:50 - Pasta Grammarian(s) in Action!
#easter #pizzagaina #recipe