What's Cooking: Uncle Giuseppe's Marketplace's Pizza Rustica
Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make pizza rustica.
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Mar 31, 2021, 10:13 AM
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Updated 957 days ago
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Ingredients
¼ lb. sweet soppressata (cut in ¼ inch cubes)
¼ lb. hot soppressata (cut in ¼ inch cubes)
¼ lb. genoa salami (cut in ¼ inch cubes)
¼ lb. peperoni (cut in ¼ inch cubes)
¼ lb. ham (cut in ¼ inch cubes)
¼ lb. provolone (cut in ¼ inch cubes)
4 oz pecorino
1 lb. fresh ricotta
¼ lb. basket cheese (crumbled)
½ lb. fresh mozzarella (crumbled)
1 9 in pie shell
1 ea egg
Directions
1. In a bowl add the fresh ricotta, fresh mozzarella, basket cheese, pecorino, provolone and the one egg.
2. Mix until all ingredients are incorporated.
3. Add the hot soppressata, sweet soppressata, peperoni, ham, salami and mix well.
4. Fill pie shell with the ricotta and meat mix and bake at 350 deg for 35-40 min or until golden brown.
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