Try this Pizza Rustica Alla Grottese recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1/2 ts Salt
1/2 c Grated pecorino romano
1 Egg
3 Eggs
1/2 ts Black Pepper ; freshly ground
PASTA FROLLA
1/2 lb Mozzarella; sliced thinly
2 Eggs
1 pn Salt
1 lb Ricotta
1/2 lb Dried sausage; such as
1/3 c Sugar
EGG WASH
1 Stick cold unsalted butter
FILLING
1/4 ts Salt
2 c Flour
1/2 ts Baking Powder

Servings

INSTRUCTIONS

Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in butter finely, by hand. Beat eggs and stir in until dough holds together. Wrap dough in plastic and chill until firm. Make the egg wash: Beat together in a bowl until very liquid. Make the ricotta filling: Beat the ricotta, eggs and seasonings together. Beat in the grated cheese. Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line a 9-inch straight sided cake pan or 9-inch pie pan. Spread 1/3 of the filling on the dough in the bottom of the pan. Strew with half each the mozzarella and sausage. Cover with another 1/3 of the filling. Strew with the remaining mozzarella and sausage. Spread with the remaining filling. Top with a lattice crust made with the remaining dough. Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room temperature. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9070 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

Alert editor

Pizza Rustica Alla Grottese

1/2 ts Salt 
1/2 c Grated pecorino romano 
1  Egg 
3  Eggs 
1/2 ts Black Pepper freshly ground
  PASTA FROLLA 
1/2 lb Mozzarella; sliced thinly 
2  Eggs 
1 pn Salt 
1 lb Ricotta 
1/2 lb Dried sausage; such as 
1/3 c Sugar 
  EGG WASH 
1  Stick cold unsalted butter 
  FILLING 
1/4 ts Salt 
2 c Flour 
1/2 ts Baking Powder

Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in  butter finely, by hand. Beat eggs and stir in until dough holds together.  Wrap dough in plastic and chill until firm.    Make the egg wash: Beat together in a bowl until very liquid.    Make the ricotta filling: Beat the ricotta, eggs and seasonings together.  Beat in the grated cheese.    Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line  a 9-inch straight sided cake pan or 9-inch pie pan. Spread 1/3 of the  filling on the dough in the bottom of the pan. Strew with half each the  mozzarella and sausage. Cover with another 1/3 of the filling. Strew with  the remaining mozzarella and sausage. Spread with the remaining filling.  Top with a lattice crust made with the remaining dough.    Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room  temperature.    Notes: Recipe courtesy of Nick Malgieri    Recipe by: Cooking Live Show #CL9070    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2820g)
Recipe Makes: 1 Servings

Calories: 4353
Calories from Fat: 1510 (35%)

Amt Per Serving		% DV

	Total Fat 167.8g	224 %
	Saturated Fat 62.9g	314 %
	Monounsaturated Fat 60.2g
	Polyunsanturated Fat 20.2g
Cholesterol 5637.9mg		1735 %
Sodium 2570.3mg		89 %
Potassium 2707mg		71 %
Total Carbohydrate 464.6g		137 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 454.8g
Protein 246.3g		352 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4353

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe