Iavarone Bros., the iconic Italian marketplace with stores in New Hyde Park, Woodbury, Wantagh and Maspeth, is happy to share the recipe for one of its most popular Easter dishes that can also be purchased fresh in-store. The renowned family owned and operated marketplace is celebrating its 90th anniversary this year.
Pizza Rustica: a savory thick pie filled with cheese and cured meats.
Pastry dough:
For a 10-inch deep-dish double-crust pie
Filling:
-5 eggs
-1 (15 oz.) tub of ricotta cheese (about 2 cups)
-1 lb. mozzarella, diced
-¼ cup Parmesan or Pecorino Romano cheese
-2 lbs. dry Italian sausage (salami, soprassata), diced
-¼ lb. prosciutto, sliced thick and diced
1. Preheat oven to 400 degrees. Line the bottom of a deep, 10-inch pie pan with about 2/3 of the pastry. Set aside the rest, keeping it covered.
2. In a large bowl, beat eggs. Add ricotta, mozzarella, Parmesan, dry sausage and prosciutto and stir to combine. Pour mixture into pie pan and top with remaining pastry. Crimp edges to seal, then make a few slits in the top so steam can escape.
3. Bake for 15 minutes, then lower heat to 325 degrees and bake 40-50 minutes longer, until crust is golden brown. Let stand for at least 20 minutes before serving. It can also be served at room temperature or refrigerated and served cold. Makes 12-16 servings.
For additional information on other gourmet food specialties and catering options, visit www.IBFoods.com.
