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| Name | Food Cook Share: Pizza Rustica |
| Video Uploader | Video From Food Cook Share |
| Upload Date | This Video Uploaded At 12-04-2020 23:09:22 |
| Video Discription | It was on an Easter episode of Cake Boss that I first learn about Pizza Rustica, or “cold cut pie” as it is also known. They made it look so good I wanted to make it, so I began, what I thought would be a Herculean task to search for his recipe. As luck would have it, the first place looked was this article posted on The New York Time Cooking website titled - Pizza Rustica (Easter Pie), guess who was being interviewed, none other than the cake boss himself: Buddy Valastro, complete with his recipe (adapted, of course, link below) and you can still find it there today. Let’s do it. Thanks for watching. Recipe: Pizza Rustica Total Time: 180 minutes Prep Time: 60 minutes Bake time: 90 minutes (Cooling Time: 4 hours minimum) Yield: One 12”x12”x3” pie Ingredients Dough: 6 cups all-purpose flour, plus more as needed 1/4 teaspoon salt 1 pound cold salted butter, grated 5 large eggs, beaten 1 ¼ cups ice water Filling: 100g prosciutto, 1 cm dice 200g cooked ham, 1 cm dice 200g pepperoni, 1 cm dice 200g mozzarella, 1 cm dice 200g feta, in 1 cm dice 1 kg ricotta 100 g grated Parmigiano Reggiano 5 large eggs, hard-boiled, peeled 10 large eggs, beaten 1 teaspoon pepper 1 large egg, beaten, for egg wash. Special Equipment: 12"x3" Square Cake Pan Instructions Dough: 1. In a large bowl, add flour, salt and butter. With a sturdy fork, cut in the butter so it is fully coated with flour and distributed. Add eggs and mix until a shaggy dough forms. 2. Add about half of the ice water, to hydrate the flour by mixing it in. Once the dough has absorbed the water add the rest and start kneading the dough. When it forms a ball, turn the dough out on to your work surface and continue kneading. You may need bench flour as the dough gets smooth and tightens up; about 5 minutes. 3. Cover and set aside for 30 minutes. Filling: 1. In the bowl of a stand mixer (or mixing bowl) blend together ricotta, beaten eggs, Parmigiano Reggiano and pepper until fully combined and smooth. 2. Add meats and cheeses, then mix until well distributed. Set aside. Assembly 1. Pre-heat oven to 350F. 2. Divide the dough into ⅓ and ⅔ pieces. 3. Roll out the ⅔ sized piece and fit to your baking pan. 4. Pour in half the filling, making sure there are no air gaps. Arrange eggs in a pattern nestled in the filling. Add the remaining filling over the eggs and 5. Roll out the remaining ⅓ dough to cover with some overhang. 6. Wet the edges of the dough with a little water to seal the top and bottom crusts. 7. Cut off the excess dough and crimp the seam to make a decorative edge. Slash a cross in the center as a vent. 8. Brush with the egg wash and bake for 90 minutes. The pie should be a golden brown and 145F if tested in the center. Let pie cool at least 4 hours before serving. The New York Times Cooking: Pizza Rustica (Easter Pie) https://cooking.nytimes.com/recipes/1014150-pizza-rustica-easter-pie Music: - Theme song – “The Aisle” (Instrumental Version) by Wellmess https://www.epidemicsound.com/artists/wellmess - Background - “A New Beginning" by Tall Oak Town https://www.epidemicsound.com/artists/tall-oak-town - Black segue screens - "Courtesy of Mr Hammond" https://www.epidemicsound.com/artists/the-fly-guy-five Facebook: https://www.facebook.com/foodcookshare/ Instagram: https://www.instagram.com/food.cook.share/ Twitter: https://twitter.com/FoodCookShare [yVNc3jtrK6U] |
| Category | Entertainment |
| Tags | Food | Cook | Share | Food.Cook.Share | Pizza Rustica | Cold Cut Pie | Cake Boss | Buddy Valastro | Binging | How to | chef | home made | scratch cooking | gourmet | classy | pizza rustica recipe | recipe | food cook share | crust | egg | cheeses | salami | ham | pepperoni | easter | easter recipes | Piena | Pizza Piena | Ham pie | Pizzagaina | Italian Easter Pie |
