Mike’s Deli’s World-Famous Pizza Rustica with Sweet Egg Pastry Crust
Book Description
Arthur Avenue winds its way through the heart of the Bronx. Known to many as the "real Little Italy," the storied Arthur Avenue neighborhood has been home to a vibrant community of Italian-Americans for over a hundred years. Today, this area continues to thrive as visitors and residents stop to buy a fresh, crusty loaf of bread; to enjoy a meal at Mario's Restaurant; to dawdle for a while at Randazzo's raw bar on a warm summer afternoon; or to hear Mike's Deli owner Michele Greco belt out an aria from Rigoletto and spellbind his customers with tales of the Avenue's past.
Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true -- and ready for any kitchen.
From: Mike’s Deli and Arthur Avenue Caterers
David and his father, Michele “Pops” Greco
Servings: 8 to 10
Pasta Frolla (Sweet Egg Pastry Crust):
4 cups fl our, plus extra for rolling and kneading
4 eggs
1 1/2 sticks butter, cold, cut into small cubes
1 tablespoon grated lemon rind
FILLING INGREDIENTS:
1/2 large sopressata, about 4 ounces
1/2 large dry sausage, about 2 ounces
1/2 pound prosciutto
3/4 pound table cheese (such as pecorino)
3/4 pound basket cheese (or dry mozzarella)
1 1/2 pounds ricotta
6 eggs, plus 1 egg white
2/3 cup grated Romano cheese
1 tablespoon sugar
1 tablespoon chopped parsley
Preheat the oven to 350 degrees F.
Scoop the flour onto the counter. Make a well in the middle and add the 4 eggs, butter, and lemon rind into the center. Gradually mix the ingredients into the flour with your hands. Knead until the dough is smooth. (Note: The dough can also be made in a food processor; to do so, gradually add the butter to the flour, processing until the butter is well distributed. Add the eggs and then the rind, processing until the dough comes together.) Refrigerate 1 hour before rolling out.
Cut the sopressata, dry sausage, prosciutto, table cheese, and basket cheese into small chunks (do not dice). In a bowl, mix the meat and table and basket cheeses with the ricotta. In a separate bowl, mix the 6 whole eggs, Romano, sugar, and parsley. When the mixture is smooth, stir in the meat and cheese mixture.
Roll the dough out and line a 10-inch springform pan with the dough, reserving one-third of the dough for the top crust. Set aside.
Pour the filling into the pan. Add the top crust, closing the edges well, pinching the dough. Make a few slits on top (you can punch air holes with a fork) and brush with the egg white. Bake for approximately 1 1/2 hours, checking after 30 minutes - punch more airholes if it looks like it may “blow up.” Test with a toothpick—it should come out clean—or bake until the excess moisture evaporates from the top of the pie. Let cool and refrigerate overnight. You can slice the pie while still cool and heat the slices, but don’t try to heat it before cutting it, or the slices will fall apart. Buona Pasqua a tutti!
Tips: A traditional Easter recipe that is served as a side dish during the Easter feast. Mike’s sells loads of these to returning customers before the holiday. If you can’t find basket cheese, call David and order it or substitute dry mozzarella.
