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Pizza Rustica

Serves 8


  • 12 ounces Montena Taranto ricotta cheese
  • 3 ounces hot sopressata
  • 3 ounces sweet sopressata
  • 2 ounces Genoa salami
  • 1/2 cup Grana Padano cheese, grated
  • pinch cayenne pepper
  • 2 eggs
  • 1 egg yolk


Preheat oven to 300 ̊F

  1. Peel and dice the sopressata and salami. (Run the hot and sweet sopressata under warm water to loosen the skin—this will make the peeling easier.)
  2. In a mixing bowl, combine the meat, ricotta, one of the eggs plus the egg yolk, Grana Padano and cayenne.
  3. Roll out savory Parmigiano short dough and use it to line a 9-inch pie plate.
  4. Fill the lined pie plate with the meat mixture. Fold the edges of the dough onto the filling.
  5. Lightly beat the remaining egg. Using a pastry brush, brush the edges of the dough.
  6. Bake at 300 ̊F for about 40 minutes.

Cool, chill and slice.

Hudson Valley Restaurant Week is back this April 8-21!