Italian Easter Pie (Pizzagaina) Recipe
Servings: 12
Ingredients
- 4 1/2 to 5 c. flour, more if needed
- 1/2 c. whole lowfat milk, scalded
- 1/2 c. water, lukewarm
- 1 tsp honey
- 2 1/2 tsp instant dry yeast
- 1 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp butter, melted
- 2 tbsp butter flavored Crisco
- 3 tbsp lard
- 3 tbsp buttermilk or possibly lowfat sour cream
- 1/2 tsp lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 5 large eggs (for dough)
- 1 egg, boiled
- 1 egg, mixed with 1 tbsp water for glaze
- 1/2 pound mortadella, sliced and minced
- 1/2 pound provolone, thinly sliced
- 1/2 pound capicola (warm ham), very thinly sliced
- 1/4 pound prosciutto, very thinly sliced
- 2-3 slices each pepperoni or possibly salami, minced
- 1-2 slices sopressato, minced (optional)
- 1 1/2 c. ricotta
- 1 entire basket Easter cheese (fromaggio fresca)
- 2 tbsp parmesan cheese, freshly grated
- 2 tbsp romano cheese, freshly grated
- 3/4 tsp whole black peppercorns, cracked
Directions
- In the bowl of an electric mixer, put together salt, 2 tbsp sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tbsp butter, 3 tbsp of lard, and 2 tbsp butter flavored Crisco into dough, as though you were making a pie crust.In a small bowl, dissolve 1 tbsp honey in 1/2 cup lukewarm water, stirring well till dissolved. Bring water temperature to about 105 degrees (or possibly warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mix should begin to bubble and foam up. Set aside for 10-15 min.
- Tip: It's a good idea to keep more than one type or possibly brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
- In a small heavy bottomed saucepan, scald 1/2 cup lowfat milk. Watch lowfat milk carefully during the scalding process and remove from heat when the lowfat milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of lowfat milk as it cools. Remove the coagulated lowfat milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) lowfat milk into the yeast mix.
- Using the same saucepan the lowfat milk was heated in, heat 4 tbsp butter. When butter has nearly melted, add in 1 1/2 tbsp extra virgin olive oil and remove from heat. Allow to cool to nearly 85 degrees.
- Break 5 large eggs into flour mix. Mix on medium setting 2 min. Add in butter mix and 3 tbsp buttermilk or possibly lowfat sour cream. Pour yeast mix into flour mix and put together. Add in 1/2 tsp fresh lemon juice (don't substitute).
- Knead at medium speed of electric mixer for 8-10 min. If dough is too stiff for easy mixing, add in a couple tbsp water.
- Turn out onto floured board and using your hands, that you've rubbed with extra virgin olive oil (remove jewelry!), knead gently for 5 min. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
- Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise till doubled in bulk.
- When the dough has doubled, punch it down and allow to rest for 10 min. Divide in 1/2 and roll to 1/2 inch thickness. Grease a deep dish pan with extra virgin olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
- At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly sufficient to see through it.Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
- For the pepperoni, sopressato, or possibly salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way which you'll be using the proscuitto.
- Measure out a half cup of the ricotta. Add in parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
- Add in the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled large eggs (the boiled egg here is optional - feel free to leave it out).
- Next, add in a layer of ricotta, parmesan, romano, cracked pepper mix. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
- Cover this layer with the remaining 1 cup ricotta that has been mixed with the minced pepperoni, sopressato, mortadella and capicola.
- Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
- In a cup, beat one egg with 1 tbsp cold water. Use this as the egg glaze for brushing over crust just before baking.
- Brush the pie edges with egg glaze so which the top crust will make a better seal with the bottom crust.
- Roll and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
- Press together and crimp edges well, then flute in a decorative fashion.
- Insert 3 tin-foil funnels or possibly pie birds through pie crust top in order to allow steam to escape. Let rise 15 min, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 min.
- Check at 35 min; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or possibly you'll drop the temperature!)
- Cover and chill overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 min before serving.
- Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or possibly filling mix which you have, toss on some shredded provolone or possibly mozzarella cheese; fold into half circle, turnover-like shapes. Mix in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 min, or possibly till golden brown.
- This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
- Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or possibly two in advance, leaving you free to relax and enjoy the holidays with your guests.
- This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 570 | |
| Calories from Fat 277 | 49% |
| Total Fat 31.07g | 39% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.04g | |
| Cholesterol 195mg | 65% |
| Sodium 1106mg | 46% |
| Potassium 379mg | 11% |
| Total Carbs 44.13g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.88g | 3% |
| Protein 27.35g | 44% |
