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Ingredients For the pastry dough
Directions Stir flour and sugar together; cut in shortening until mixture resembles coarse crumbs.
Notes Even though Italians call this recipe "pizza rustica" it is obviously not a pizza in the North American sense of the word. In fact this cheese pie is very similar to Molise's "fiadoni con formaggio" [See Pastry Pockets] except in Molise the cheese pie is presented as a pastry pocket. Prior to World War II those living in the countryside didn't have a lot of pots or pans to cook with, so they avoided their use (Besides there was no indoor plumbing, so washing cooking utensils was a "real" chore!). In any case, back then such cheese-based recipes would only be served at Easter (or other festive occasions, depending on local custom). Nowadays, they're served any old time. There are dozens of recipes for "pizza rustica", but generally speaking all the recipes include ricotta and three other types of cheeses. The recipes also ask for an Italian cold cut (generally air-dried). In Lanciano, Abruzzo (where my uncle was born) I believe they used "pancetta" (Here too the recipe was presented as a pastry pocket). In any case, the end result is a sharp-tasting cheese pie. Some will love it, and some will hate it. It's an acquired taste. If one is curious about this style of cookery and one does not have access to Italian foods or one is on a limited budget (prosciutto is ridiculously expensive) one can substitute ham for prosciutto, and cheddar for provolone. As for the pie crust recipe, any sweet pastry dough recipe can be substituted (All the recipes, despite the use of sharp cheese, add sugar to the dough). The one attached to this recipe is incredibly easy to do and tastes just fine. Strangely enough, or not so strangely, in Molise cheese-filled pastry pockets ("fidone con formaggio") were served at the end of the meal, rather than at the beginning. Like the French, Italians used to end a festive meal with cheese and after that, with fruit and/or dessert. Nowadays "pizza rustica" is often served at the beginning of a meal, as an entree. In some cookbooks "pizza rustica" is called "Neapolitan country pie." However, "pizza rustica" was, and still is, common throughout Southern Italy. Obviously each little town in each little province in the South had (and still has) its own take on it. Hopefully, one day this web site will contain all the variations (That's my dream!). |