Recipe - Pizza Rustica Alla Napoletana

PASTA FROLLA
3 cup Flour
One half cup Sugar
One half teaspoon Salt
1 teaspoon Baking powder
12 tablespoon Butter
3 Eggs

EGG WASH
1 Egg
1 pn Salt

FILLING
2 pound Ricotta
6 Eggs
One fourth teaspoon Salt
1 teaspoon Freshly ground pepper
1/3 cup Grated Pecorino Romano
1 pound Mozzarella, coarsely grated
One half pound Sweet dried sausage, peeled
and minced
One half pound Prosciutto, shredded
One half cup Chopped parsley

For the dough, combine dry ingredients in bowl of food processor and pulse
several times to mix. Cut butter into 8 pieces and distribute evenly over
dry ingredients in work bowl. Pulse until very finely powdered. Add eggs
and continue to pulse until dough forms a ball that revolves on blade.
Remove dough, press into a disk, wrap and chill.

For the filling, place ricotta in work bowl of food processor and pulse to
puree smoothly. Transfer ricotta to a mixing bowl and stir in eggs one at a
time; stir in remaining filling ingredients in order.

Preheat oven to 350 degrees and set a rack in the lower third divide the
Pasta Frolla into 2 pieces. roll 1 of the pieces thinly to line a 12inch
straight sided cake pan. Pour in filling and smooth top. Roll the remaining
dough to a 12inch square and cut into 1inch strips. Whisk egg and salt
together and paint dough strips with egg wash. Arrange six strips on
filling. Arrange remaining strips at a 45degree angle to the first ones.
Press strips at rim of pan to adhere and trim away excess dough even with
top of pan.

Bake the Pizza about 45 minutes, until the filing is set and the dough is
baked through. Cool in the pan on a rack. To unmold, place a platter on
pizza and invert, removing pan. Replace pan with another platter and invert
again, removing top platter. Serve the Pizza at room temperature.
Refrigerate leftovers.

NOTES : Cooking Live

Recipe by: COOKING LIVE Show #CL8818

Posted to MCRecipe Digest V1 #482 by Angele Freeman jfreeman@netusa1.net
on Feb 12, 1997.