I consider savory foods encased in pastry about as good as it gets, and this Pizza Rustica has been in my baking repertoire for many years. When the temperatures drop and daylight hours wane, I start craving meals like this.
The following post is from Passions to Pastry's 2008 archives:
My daughter was in NYC over New Years. She was born 18 miles from Manhattan, across the George Washington Bridge, when we lived there for two years in the 1980's. I spent much of those two years exploring NYC. I rarely would take the subway. I preferred walking so I could see everything there was to see. One day I covered 112 blocks. When friends came for a visit, we would go into the city and the first place I would take them was a food emporium. My favorites were Zabar's, Balducci's and Dean & DeLuca. Luckily, most of my friends felt the same way about food as I did, but occasionally there would be the visitor who was wondering why we weren't at the Empire State Building or the Statue of Liberty. So, when my daughter was planning her trip to NYC and asked me for suggestions on where to eat, knowing how I roamed and combed that city, I realized the names I gave her were restaurants I read about and would like to try the next time I visited NYC. Many of the places I frequented when we lived there almost 25 years ago no longer exist. The average life expectancy for a restaurant in NYC is 2 years. But it got me thinking about the places I used to go and one of my favorites was the DDL Foodshow on the Upper West Side. DDL stood for Dino De Laurentiis, movie producer, restaurateur and grandfather of Giada De Laurentiis of Food Network fame. My favorite item on the menu was the Pizza Rustica. I had never eaten it before and this one was really good! Giada has a Pizza Rustica recipe (possibly her grandfathers??). I don't know if it's the same one that was served at the restaurant, but it is very good and it's the one I now make and you see in these photos.
PIZZA RUSTICA | Giada De Laurentiis
• 2 tablespoons olive oil
• 8 ounces hot Italian Sausage, casings removed
• 1 teaspoon minced garlic
• 1 16 ounce bag chopped, frozen spinach, thawed and drained
• 1 15 ounce container whole milk ricotta
• 12 ounces Mozzarella cheese, shredded
• 1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
• 4 ounces thinly sliced prosciutto, coarsely chopped
• 4 large egg yolks, beaten to blend
• Pastry dough, recipe follows
• 1 large egg, beaten to blend
1. Position rack on the bottom of the oven, and preheat oven to 375˚F.
2. Heat 1 tablespoon of olive oil in a heavy, large frying pan over medium heat. Add the sausages and sauté until golden brown, breaking the sausages into pieces, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Remove from heat.
3. Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup Parmesan cheese. Add the sausage, the spinach, and the prosciutto, and stir to combine.
4. Roll out the larger piece of dough on a floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan (I used a 9-inch high-sided tart pan with a removable bottom). Trim the dough overhang to 1-inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the pastry top. Sprinkle the remaining 2 tablespoons Parmesan cheese over the top. Bake on the bottom shelf until the crust is golden brown; about 1 hour.
5. I let my Pizza Rustica set for about 1 hour before unmolding. The recipe says to unmold after 15 minutes, but I have had the hot filling break through the pastry before, so I like to be certain the filling has cooled sufficiently.
• 3 1/2 cups all-purpose flour
• 12 tablespoons cold, unsalted butter, cut into pieces
• 1/4 cup cold, solid vegetable shortening, cut into pieces
• 1 teaspoon salt
• 3 eggs, beaten to blend
• 2 to 4 tablespoons ice water
1. Blend the flour, butter, vegetable shortening and salt in the bowl of a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into two pieces with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap the dough in plastic wrap and refrigerate until firm, about 30 minutes.
TAKE a LOOK:
Judging by its continued abundance, my zucchini never received the memo that summer is over; I won't complain. There's nothing better than walking into the backyard and harvesting our dinner. Or in this case... the makings of a savory scone.
My plan is to mix up these Zucchini and Gruyère Scones again, freeze the unbaked disks on a sheet pan, then drop into bags to freeze. I'll pull them out to bake when I have a pot of soup on the stove this winter. I'm thinking they'd be perfect alongside a tomato cream soup (RECIPE).
Or, with an antipasto platter and a glass of wine...
•Savory Zucchini and Gruyère Scones•
from the September 2017 issue of Bon Appétit (adapted)
• Makes about 12 scones using a 3-inch biscuit cutter. I used a 2-inch cutter which made almost double that amount.
• 3 tablespoons baking powder
• 3 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 3 1/4 cups unbleached all-purpose flour, plus more for surface
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 1 cup heavy cream, plus more for brushing
• 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
• 6 ounces Gruyère, cut into 1/4-inch pieces
• Flaky sea salt for sprinkling
1. Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
2. Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
3. Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.
TAKE a LOOK:
I often think, I'm taking all this time to photograph a meal I have never eaten before. What if once I taste it, I don't like it -- time wasted! But instead I am wondering... will figs still be available to me in the coming weeks so I can make this salad over and over again?
My husband started on his salad long before I did mine, and I was probably rolling my eyes when he kept telling me how good it was. I usually put a lot more effort into our evening meals and thought this might be his way of telling me -- I like a good lunch; make a hearty salad more often! But it didn't take me long once I started eating to agree with him and wonder... who do I thank first? Sylvia Fountaine for the recipe? Trader Joe's for the beautiful figs I've had trouble locating all summer? Cypress Grove for my favorite goat cheese, Humboldt Fog? Actually, I probably made this salad because I have more kale in my garden than I know what to do with... So, thanks, Eileen!
It all comes down to the ingredients. Purchase the freshest figs that are firm and wrinkle free. Toast the farro grains in a dry pan for about 2 minutes before you add the water. Bypass the logs of goat cheese and get some Humboldt Fog by Cypress Grove -- you will love it! Most of the groceries around me sell the Humboldt Fog for $29.00./lb. COSTCO has Humboldt Fog at $17.00/lb. I hope they never discontinue carrying it because I will always continue to buy it.
I've been thinking long and hard lately about the future of LivingTastefully. This fall it will be 10 years since I started my blog. Back then, there weren't many food blogs compared to the number there are now worldwide. Is LivingTastefully even relevant any longer? Several people I have mentioned this to seemed very disappointed. I really appreciate everyone that has followed LivingTastefully over the years. The one comment that has stayed with me (and I do not remember the exact words) was, "It's still relavent. We all need beauty, style, and good taste", (was that close A. R.?). Knowing it means a lot to someone else, means a lot to me. Maybe all I needed was a little time off. There are just so many other things I want to do, but I suppose I can do a little of each. As of now, I will continue with L.T and see where it goes...
Farro Salad with Kale, Figs and Goat Cheese