Tuesday, April 3, 2012

Tuesdays with Dorie: Pizza Rustica

As some of you read this Tuesday morning I will be delivering a speech to a large group of peers.  This is the first of its kind and I am trying not to throw up thinking about it.



I made this on Saturday as another way to put off preparing for said presentation.  I began by making the ricotta cheese. Yup, you read that right.  It's super easy-give it a try.

Fresh Ricotta (with one egg added)

Then I mixed in all the other ingredients: rest of eggs, prosciutto, mozzarella, pecorino, and a handful of freeze-dried salad herbs because I didn't have parsley.  I actually did have parsley, but didn't find it until after the fact.

Cheese Mixture
The crust recipe called for butter or lard.  I had lard on-hand.  Don't judge.  It came together lovely in the food processor.




I rolled out the bottom crust into a somewhat-round circle.  I really need to get one of those pie crust measuring mat things.


I placed it into the pie plate and patched as necessary.  Then I rolled out the top piece and sliced it with a ravioli cutter my Critic had in the utensil drawer.  I knew I loved him for a reason :)







And My Critic Says: Not my cup of tea. Too quiche-y.

I on the other hand liked it a lot!  Then again I do like quiche.  I loved the sweet crust and the savory filling.  It was perfect for breakfast the next morning, and I plan to share it with 2 friends; Amy and Abi :)

For the recipe, please visit Emily of Capitol Region Dining and Raelynn of The Place They Call Home.  Check back in two weeks for Lemon Pound Cake, which I'm really looking forward to!

18 comments:

  1. I thought it was too quiche like too. I like quiche, but this had too much cheese to be quiche, and too much egg to be pizza. Maybe I'm too picky!

    I did however LOVE the sweet crust! YUM YUM

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  2. I loved it for its quiche-like consistency as well. Your lattice looks fabulous! Also love the fact that you made your own ricotta. I've done it once before as well, and it is deceivingly easy (and totally worth the effort).

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    1. Yes it is. I'm so glad I made the extra effort!

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  3. Looks wonderful. I'm impressed with the homemade ricotta! :)

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  4. Lauren,

    Hope all went well with your speech!

    You know, I've never made Ricotta Cheese. Need to add that to my to do list. Gosh, I want one of those ravioli cutters. Your pie looks delish. Nice cross section of cheesy goodness.

    ~ Carmen
    http://bakingismyzen.wordpress.com/2012/04/03/twd-baking-with-julia-pizza-rustica/

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    1. Speech was fine, I'm my own worst critic. Make the Ricotta ASAP!

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  5. Looks delicious! I love that you made your own ricotta. That and homemade yogurt are on my cooking bucket list.

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    1. OOOHHH, I haven't tried yogurt yet, that sounds delish!

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  6. I am impressed that you made your own ricotta!!! But lard??! ; )
    Hope your presentation went well. Your pie looks great!

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    1. Haha, I knew I was going to catch some heat for the lard :) I still have quite a bit left!

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  7. oh my word, i can't wait to get in on some of that!! t-minus 30 hours! ha ha, wonderful job, as always. can i borrow the lard for the lardy cake? LOL

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  8. I hope your presentation went well. Those can be pretty scary - although, it does seem to get a little easier after you've done a few :-)

    Your pie looks good.

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  9. you and a few others have made their own ricotta and I am very tempted to make my own now too! :) Great job!

    Alice @ http://acookingmizer.wordpress.com

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  10. I'm very impressed with your homemade ricotta. I just read your post about it and now I know I'm going to try it next time I'm making something with ricotta. Or maybe I'll just come up with something that needs to ricotta so I can try. Thanks for the inspiration.

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  11. Thanks for your nice comment Lauren! I love that you made your own ricotta and that you have a ricotta recipe. I will try it one day! I am taking a class at Sur La Table soon and am very excited about it.

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