This classic Italian Easter recipe has been passed down through our Di Bruno Bros. family for generations.
Johnny Zancolli, manager of our Franklin location (previously the manager of the Italian Market location) has graciously shared his mother’s holiday recipe for what is also known as “Pizza Rustica.” Mama Zancolli, as we like to call her, hails from Abruzzo, Italy just like Danny and Joe Di Bruno.
For the last 15 years, we have been making this rustic, comfort dish every year.
EASTER PIE/HAM PIE/PIZZA RUSTICA
Call it what you want to call it, this pie is the perfect mix of meat and cheese and is perfect to eat all Easter day and night. Savory, creamy, and delicious, the Easter Ham Pie incorporates traditional hams and cheeses, freshly baked with a flaky crust.What you need:
| Ingredients |
How much? |
| Basket Cheese |
1 lb. |
| Hard Boiled Eggs, Peeled |
4 |
| Fresh Ricotta |
2 lb. |
| Italian Parsley, chopped |
2 tsp. |
| Parmigiano Reggiano, grated |
¼ lb. |
| Large Eggs, reserve 1 |
4 |
| Prosciutto Classico |
1 lb. |
| Sweet Soppressata Old Fashioned |
½ |
| Ground Black Pepper |
½ tsp. |
| Flour |
1 tsp. |
| Prosciutto di Parma Black Label Riserva |
¼ lb. 4 |
| 8” Pie Shells, Unbaked |
How it’s made:
- Preheat oven to 350˚ F . Dice the meats and the hard boiled eggs, and grate the Parmigiano. With a wooden spoon, mix in the raw eggs (except for one), Ricotta, Basket Cheese, herbs and spices to make your pie filling.
- Fill each pie shell. Cut the top crust into lattice pieces and place over the topping, pressing into the bottom crust around the edges, and trim any excess. Brush the lattice with raw beaten egg.
- Bake for 60-70 minutes until set and lightly browned. Allow the pie to rest for 10-15 minutes before serving.
DON'T FORGET THE BASKET CHEESE
A key element of this dish is Basket Cheese – a fresh, soft cow’s milk cheese that is literally formed in a small basket. As any Italian knows, there will undoubtedly be leftover Basket Cheese to snack on while the pie is baking. Serve up some battered basket cheese, francaise style (just dip in egg, flour, egg again, and pan fry) with drizzled honey. Or slice up and serve with really great olive oil and sea salt.
