Pizza Rustica Napoletana

Ingredients

Equipment Needed

• •10-inch springform pan
• •Fine-mesh strainer and cheesecloth for draining ricotta
• •Rolling pin
• •Rimmed baking sheet

Instructions

1. 1

   Make the crust

   In a large bowl, whisk the flour and salt together. Add the cold butter and lard. Using your fingertips or a pastry blender, work the fat into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Add the egg yolks and mix briefly. Drizzle in the ice water, tossing with a fork until the dough just comes together. If it remains too dry and crumbly, add more water one tablespoon at a time. The dough should hold together when pressed but not feel sticky.

   Cold fat is essential. If your kitchen is warm, refrigerate the flour and bowl before beginning. Warm butter creates a tough, dense crust.
2. 2

   Rest the dough

   Divide the dough into two pieces, one slightly larger than the other (roughly 60/40). The larger piece will line the pan, the smaller will cover the top. Flatten each into a thick disk, wrap tightly in plastic, and refrigerate for at least one hour or overnight. The rest relaxes the gluten and makes rolling easier.

3. 3

   Drain the ricotta

   Line a fine-mesh strainer with cheesecloth and set it over a bowl. Spoon the ricotta into the strainer. Cover and refrigerate for at least four hours, preferably overnight. Wet ricotta makes a soggy pie. You will be surprised how much liquid drains out. Discard the liquid.

   This step cannot be skipped. Supermarket ricotta contains more moisture than the fresh ricotta Neapolitans use. Proper draining is the difference between a pie that slices cleanly and one that weeps.
4. 4

   Prepare the hard-boiled eggs

   Place eggs in a single layer in a saucepan, cover with cold water by one inch. Bring to a boil over high heat. The moment the water boils, remove from heat, cover, and let stand exactly 12 minutes. Transfer to ice water immediately. Let cool completely before peeling. Set aside.

5. 5

   Make the filling

   Transfer the drained ricotta to a large bowl. Beat in the 6 eggs one at a time, mixing well after each addition. Stir in both grated cheeses, the black pepper, and the nutmeg. Fold in the cubed mozzarella and all the cured meats. The mixture will be thick and heavy with meat. Taste for seasoning. The cured meats provide salt, so additional salt is rarely needed.

6. 6

   Line the pan

   Remove the larger disk of dough from the refrigerator. Let it soften for 10 minutes at room temperature. Roll it out on a lightly floured surface into a circle about 15 inches in diameter and 1/8 inch thick. Fit it into a 10-inch springform pan, pressing gently into the corners and up the sides. The dough should come about 1 inch above the rim of the pan. Trim any wild excess but leave some overhang. Refrigerate while you roll the top.

7. 7

   Roll the top crust

   Roll the smaller disk into a circle about 12 inches in diameter. Cut a small vent hole in the center, about 1 inch across. This allows steam to escape and prevents the crust from becoming soggy. Set aside at room temperature.

8. 8

   Fill the pie

   Spoon half the ricotta filling into the prepared crust, spreading it evenly. Arrange the whole hard-boiled eggs in a circle on top, spacing them evenly so each slice will contain a cross-section of egg. Spoon the remaining filling over and around the eggs, covering them completely. Smooth the top.

   The whole eggs are traditional and beautiful. When you slice the finished pie, golden yolks appear in each wedge like little suns. Do not skip this step.
9. 9

   Seal the pie

   Lay the top crust over the filling, centering the vent hole. Fold the overhanging bottom crust up and over the edge of the top crust, pressing and crimping to seal. The edge should be thick and decorative. Some Neapolitan cooks braid the excess into a rope around the edge. Do what pleases you, but seal it well.

10. 10

    Apply egg wash

    Brush the entire top surface and crimped edges with the egg wash. This creates the deep golden color that signals a proper Easter pie. The crust should gleam.

11. 11

    Bake the pie

    Position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the springform pan on a rimmed baking sheet to catch any drips. Bake until the crust is deep golden brown and a thin knife inserted through the vent hole comes out clean, about 1 hour and 15 minutes. If the top browns too quickly, tent loosely with foil. The internal temperature should reach 165°F (74°C).

12. 12

    Cool completely

    Let the pie cool in the pan on a wire rack for 30 minutes. Remove the springform ring and let cool completely, at least 2 hours. Traditionally, the pie rests overnight before serving. It should be served at room temperature, never hot. The filling needs time to set and the flavors to meld.

13. 13

    Serve properly

    Cut into wedges with a sharp knife. Each slice should reveal the mosaic of meats and cheeses, with a golden egg yolk at its center. This is Easter breakfast in Naples. This is what forty days of fasting anticipates.

Chef Tips

• •The selection of cured meats varies by family. Genoa salami and soppressata provide different textures and fat contents. Some families add hot soppressata for spice, others include mortadella for its subtle sweetness. Use what your salumeria offers, but maintain variety.
• •Prosciutto cotto (cooked ham) is traditional, not prosciutto crudo (dry-cured). The raw prosciutto would release too much moisture during baking. Ask your deli counter for thick slices you can cube yourself.
• •The pie improves overnight. The crust absorbs moisture from the filling, becoming tender rather than crisp. This is correct. A crisp-crusted pizza rustica has not rested long enough.
• •Store at room temperature for up to two days in a cool kitchen. Refrigerate only if your house is warm. Bring to room temperature before serving.

Advance Preparation

• •The dough can be made three days ahead and refrigerated, or frozen for one month. Thaw overnight in the refrigerator before rolling.
• •Ricotta should drain at least four hours, preferably overnight. Plan accordingly.
• •The assembled pie can be refrigerated, unbaked, for up to one day. Add 10 minutes to the baking time if baking cold.
• •The baked pie keeps at room temperature for two days, refrigerated for five days. Always serve at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)