Traditonal Italiano! - Pizza Rustica!

Hey from EL The Cook!

Pizza Rustica is does not fit the general image of a pizza you think of, but in Italy the word pizza, literally means pie. Unlike the thinner, flatter versions you and me are used to, 

Pizza Rustica is a homely dish, typically made around Easter and involves the whole family.

Pizza Rustica encompasses the essence of pizza with its wholesome pie crust and usually stuffed with a variety of meats like salami or prosciutto  and cheese. For our version we use a stuffing of spinach, cottage cheese and eggs.

Here's what you need for this brilliant traditonal Italian country-side dish.

  

INGREDIENTS: (Serves 4)

(Prep Time : 30 minutes, Cook Time: 30 minutes) 

A) For the Pastry

• 2 cups plain flour
• 75ml extra virgin olive oil
• 3 tablespoons white wine 
• A pinch of salt
• 3 tablespoons cold water
• 1 egg
• 2 tablespoons milk

B) For the Filling 

• 1 bunch fresh spinach
• 400 gms paneer/cottage cheese
• 4 eggs
• 1/2 cup diced salami
• 1/2 teaspoon freshly ground nutmeg

KITCHEN EQUIPMENT:

• Large bowl
• 2 small bowls
• Chefs knife
• Cutting board
• A medium pie tin
• Serving Plates
• Kitchen towels

METHOD:

• Place flour, olive oil, wine, salt and 3 tablespoons of water in a food processor and pulse 10-12 times or until the mixture resembles wet sand.

•  Add the remaining water if the dough is too dry. Tip the dough onto a floured surface and press it together with your hands.

• Shape the dough into a disk, cover it in plastic film and rest in the fridge for 30 minutes. In the meantime, make your filling.

• Preheat your oven to 200°C (180°C fan-forced). Grease and flour a 20 cm tart tin.
• To make the filling, blanch the spinach leaves in salted boiling water for 2–3 minutes. Drain, then plunge them into ice-cold water to preserve their intense emerald hue. Drain again and set aside. Place the cottage cheese in a large bowl and beat until creamy. 
• Add the eggs and salami or soppressata (if using) and season with salt, pepper and nutmeg. Stir in the cooked spinach. 
• Take the dough out of the fridge and roll it to 3-4 mm thick. Gently place it in a greased and floured tart tim and trim the edged, reserving the scraps for later. 
• Put the filling into the tart shell, decorate the top with a lattice pattern using the reserved pastry scraps, then brush with egg wash. Bake for 30-35 minutes. Remove from the oven and cool in the tin before serving.

Enjoy this super sumptuous recipe with family and friends!

Cheers from EL The Cook!