Nick Malgieri is one of my baking gurus. I’ve used his tips to perfect my apple pie and cheesecake, so I was delighted to see he was the creator of this week’s Baking with Julia recipe. Nick describes Pizza Rustica as a savory pie…this slightly sweet pastry of his is stuffed with a filling of ricotta, eggs, mozzarella, Romano and prosciutto. Topped with a lattice crust, it is a real work of art!
I made the recipe as directed except for decreasing the sugar in the crust to 1/4 cup. I wish all my pie crusts rolled out this easily…the addition of eggs made it pliable and resilient. It wasn’t cool enough for our dinner last night, so we’ll be diving in tonight…but I did sample the crumbs after cutting a slice to photograph…and I predict we’ll be pleased.
Here is a link on how to weave a lattice crust. I used a fluted pastry cutter and angled one set of pastry strips instead of having both rows perpendicular. Otherwise, I used this method exactly.
Today’s Baking with Julia is hosted by Emily of Capital Region Dining Blog and Raelynn of The Place They Call Home. Please check either of their blogs for the complete recipe.
FYI: I am slowly working my way to only posting 3 time a week…on Sundays, Tuesdays and Fridays. There will be the odd guest post or blog hop on other days of the week; but, hopefully, this will enable me to visit more of my blogger friends and keep up with the laundry!!!