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Pizza Rustica Little Italy
Serving Size: 12

3 cups all-purpose flour
1/4 cup sugar
1 stick cold unsalted butter (1/2 cup) cut into bits
1/4 cup olive oil

9 lg eggs, beaten lightly
3 lbs ricotta cheese
1/2 lb prosciutto coarsely chopped
1/2 lb cooked ham coarsely chopped
1/2 lb salami (preferably soppresseta) coarsely chopped
1 1/2 lbs mozzarella cheese cut in small pieces
6 ozs Romano cheese, grated
1/4 tsp pepper
egg wash made by beating 1 large egg
yolk with pinch salt and 1 tsp water

In a large bowl combine the flour, sugar, and a pinch of salt, add
the butter, and blend the mixture until it resembles meal. Stir
in the oil and 1/3 to 1/2 cup ice water, 1 tablespoon at a time,
to form a soft dough. Knead the dough lightly on a floured surface
until it is smooth and chill it, wrapped in plastic wrap, for 30
minutes. Halves the dough, roll half of it into a circle 1/8 inch
thick, and fit it into a buttered 12 inch round baking pan, 2 inches
deep, leaving a 1-inch overhang. Chill the shell and the remaining
dough.

In a very large bowl combine the eggs and stir in the ricotta, a
little at a time until the mixture is blended well. Stir in the
prosciutto, the ham, salami, mozzarella, Romano and the pepper and
combine the filling well.

Spoon the filling into the shell, roll the remaining dough into a
circle large enough to cover the top of the pie, and arrange it
over the filling. Crimp the edges together firmly, brush the pie
with the egg wash, and cut large slits in the top for steam vents.
Bake the pie in a preheated 350 degree oven for 1 hour and 15
minutes to 1 hour 30 minutes, or until the top is golden brown,
and let it sit for 15 minutes.

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