|Yum! This pie had perfect texture!|
Nick Malgeiri is one of my favorite bakers and cookbook authors. Staying true to his version, was the way I chose to go, for the most part. His Pasta Frolla was easy to put together in my food processor and rolled out easily. I then made the filling with a few very miner changes. I added a bit less prosciutto and, included chopped sun-dried tomatoes. That’s it! This pie was not labor intensive. Both the dough and filling can be made ahead. I am saving this Pizza Rustica to serve to my family on Saturday. I read that you could freeze it by cooling it to room temperature, and then wrapping it well. It can stay frozen for up to a month. Let the pie defrost at room temperature and then, reheat uncovered, in a moderate (350 degree F) oven until completely warmed through. Happy Tuesday, everyone!!
For the recipe, see Baking with Julia by Dorie Greenspan. You will also find it on Emily’s blog, Capitol Region Dining, and Raelynn’s blog, The Place They Call Home, as they are co-hosting this weeks pick. There’s also a video of Nick and Julia making the pizza rustica together, which is fun to watch. And please check out the other bloggers who are baking along at TWD.
|Chunks of butter added to the flour mixture for the Pasta Frolla|
|The dough coming together|
|Mixing the cheeses with the sun dried tomatoes and prosciutto|
|Roll out the dough|
|Ready for the oven|
|The lovely Pizza Rustica|
|Light and delicious!|