Ham, salame, and cheese-filled rustic pie (Pizza rustica) from Italy In Small Bites by Carol Field

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Notes about this recipe

  • chawkins on April 18, 2022

    Very rich, I did not have salami, so used all ham and forgot to add the freshly grated Parmesan in at the end, but it turned out okay because with all that cheese and ham, it was salty enough. The dough was flaky and easy to work with. When assembling, you were supposed to drape the 13-inch rolled out dough over the 9-inch spring form pan with the edges extending over the edge, however, my pan was 3.5 inches high, so instead of draping over the rim, mine slumped to the base of the pan, but the dough was so robust that I could just pick up the excess dough and stick it to the side of the pan without any tear or rip. I think that if I make this again, I would add spinach, as in Nick Malgieri’s recipe, just to make it healthier.

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