Pizza Rustica - Easter Meat & Cheese Pie - Food Wishes
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- เผยแพร่เมื่อ 9 เม.ย. 2020
- This traditional Italian Easter recipe may not be anything like the pizza you’re used to, or even remotely close, but don’t let that stop you from enjoying one of the most amazing combinations of meat and cheese ever to stuff a pastry. As long as you can find a pan that works, this is surprising easy to make, and you can tweak the fillings to whatever you like on your pizza. Sorry, I meant “in” your pizza.
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/279...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Pizza Rustica recipe, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... - แนวปฏิบัติและการใช้ชีวิต
It's only Quarantine if it's in the Quarante region of France. Otherwise, it's just Sparkling Isolation.
brilliant
Dude... I'm totally stealing this and posting it on Twitter. 😂🤣😂
@@toferj7441 I mean they stole it to post here so all's fair in love and commenting.
@Sullivan Ramsel ROTFLMAO! 😂 Hate to brake it to you but that's not quite what they did. During the Middle Ages (& right up to the early 20th century in fact) if you had to be quarantined in Venice.
Once you were discovered to be infected they would drag you to a boat & dump you on a tiny island on the outskirts of the harbour.
You had to stay there for 40 days & if at the end of the 40 days you were still alive. & showed no signs of being infected 'technically' you were supposed to be allowed back into the city.
Although in reality they just left you there till whatever disease/plauge had landed you there had disappeared from the city.
If you lived you returned to your life as before if not then you'd end up in the island's plauge pit. Still beats being stuck on a Carnival Cruise for 40 days. 💀😷💀
Omfg brilliant 😂😂😂
“Crimpin Ain’t Easy” should be the next T-Shirt or Coffee Mug.
Didn't Ringo Starr sing that? Something like "Got to not get fussed if you want to crimp your crust, 'cause you know it don't come easy."
"Crimpin' ain't easy, but it sure looks like fun"
Ah, I thought he was referencing the Menzingers.
I would buy that
Listening to Chef John on a busy day is like listening to Bob Ross, I feel so calm now
@Ken MacDonald And a little touch of cayenne.
@Ken MacDonald ....& maybe some "spatulate" or "forkulate"...LOL... : )
Absolutely! I get it now.
Absolutely 👍🏼😂
John is more entertaining
For some reason, the way the ricotta jiggled when it landed in the bowl, was really satisfying. I may need counseling...
You know what else can sense fear? A hollandaise sauce.
Every darn time 😂
I would rather eat a thousand packet Hollandaise sauces than ever waste my time making one from scratch again.
I think you have to speak it's native tongue.
@@kbowler9266 Perhaps. But don't bother to learn dutch, despite the name the sauce was invented in France. To cite the French wikipedia: The sauce was invented during the reign of Louis XIV to end fatty sauces. I shudder to think about the fatty sauces a sauce made of mostly butter was supposed to "end"...
@@deathsheadknight2137 Oh no! Sounds like you've had a lot of trouble. I made my first hollandaise sauce yesterday and I failed miserably the first time, following Chef John's recipe. I tried another recipe using a double boiler, and it came out beautifully, no problem. I don't even like hollandaise that much, so the only way I'm ever gonna eat it is homemade ; )
Chef John feels like the Mr Rogers of the kitchen. Really feel-good vibes in every video. Thanks for sharing~
"But either woodwork" Because Jesus was a carpenter, get it?
_groan_
@@lynnwilhoite6194 heehee.
Chef John: pastries can sense fear and anxiety
Me: I guess I'll just mix it with rice and call it a day
Good idea. It's either that or drinking a dangerous amount of alcohol to try to get rid of the fear and anxiety.
yep. pastry terrifies me. maybe tortillas . . .
@@taniaelliott6625 I terrify pastry. That poor stuff just don't stand a chance.
@@vlc-cosplayer Lmao best comment made my day! 😂😂😂😂
Captions as follows: "Hello this is Chef John from whooshes calm"
Perfect.
That incomparable, life-affirming feeling of standing at the top of a tall sunny mountain and looking down at the tiny world below and feeling the calm whooshes blowing gently through your hair
And this caption gem at 9:45 "..any combination of meeting Jesus you want"
What I love about chef John is that is your production has no class that some of the other chef's struggle with. Its right down to earth, which is really easy to follow and nice to watch. Also while other chef's are stuck with pasta, Chef John sticks his fingers in almost every type of cuisine, except Asian for some reason..so hoping to see more of that.
“Pastries can sense fear and anxiety!” Finally! An explanation why I can’t seem to make pastry and dough!
lol same Now iv made it work -but never pretty
I'm here to give the play button the ol' tappa tappa. Stay safe!
Pretty much as my Grandma and Mom and Aunt made it. I just made it a week ago. We had it for Palm Sunday. Just gave my nephew the recipe as he wanted to make it. Gorgeous. I love your recipes and style of cooking and narration. Thanks for the share!
If I were to add veggies would I have to par cook them to prevent sogginess?
John Ramos - not parboiling/frying risks soggyness whereas doing it will nullify that chance. Err on the side of caution and always parboil/fry first ;)
Just made this tonight. I was much more eggy (like a quiche) than what Chef John's looked like. I accidentally shredded the mozzarella before I realized he cubed it. That might have helped. But I actually used more cheese overall. If I make it again. I'll definitely use larger chunks of cheese, and less eggs and ricotta. Still, very good and flavorful.
I made this today, changing nothing but using pre-made pastry. Wow. Family is thrilled and, because the meat came in packages too big, I'm going to preportion for the next time and freeze it. Really, really outstanding. And, if anyone needs to know, you can squeeze the ricotta with paper towels if you forget the night before as I did. It completely worked. :) Thanks, Chef!
"Which is how between 90 and 95 percent of Italian grandmothers would do it" So true! My nonna always used the fingertip method when mixing food 😂❤ Pizza rustica is my all-time favorite Easter recipe. Great Video, Chef John! I'll be making this next weekend 🐰🐇🐣🐤🐥
"It's a proven scientific fact that pastries can sense fear and anxiety." HAHAHA!!! Without fail, Chef John's commentary makes me LOL at least once per video!😊
I feel like you've been waiting for an opportunity to make that Jesus pun for the last 13 years
😆😆😆
meat beatin wasn't bad either.
I'd say this one is one of Chef John's oscar winning performances
❤, OneSeriousPizzaFreak
Sad. You have no Easter, settling to pastry and jokes. Unsubscribed.
@@vrfvfdcdvgtre2369 Hey covfefe: I prefer pastry & jokes.
@@vrfvfdcdvgtre2369 .... eh??? Did you maybe take Holy Communion one too many times at Easter services... ???
Vrfvfd Cdvgtre Bye! 😀
"I am the Jesus of my cheeses." hahaha. I can walk on 2 teaspoons of cold water.
Many people got a rise out of that.
If you are the Jesus of your cheese, this recipe could feed 5,000. ;-)
@@vicp7124 only after 3 days tho
completely underrated comment! cheers!
Um, it's cold, FRESH water though! :)
Great to see something my Grandmother used to make and now I do every Easter. Your recipe is almost exactly the same as hers except she also added some provolone. She was the Jesus of her cheeses after all. Thanks!
Never heard of this dish before, but I really want to make it.
My Grandmother and Aunt have been makng this for ages. We always called it hundred pound pie and bake it in a pie dish. I usually add cloves of roasted garlic to mine.
The trick my mom taught me for crusts is to freeze the butter, then grate it into the flour and just use a fork to mix it up instead of your hands and it turns out perfectly
I vowed this the day after Easter..lol...Too bad,It will now become the Sunday dinner I always dreamed of since seeing “Big Night”. Thank you Jon, It looks wonderful!!
As a medical professional This video made me smile today ... something that is really needed ... always wanted to try this .. next day off I’m gonna go for it ... Keep up the great work and stay safe 😁😷
I'll be all over this once I know I can get in for a Bypass.
I'm in terrible back pain right now. Watching Food Wishes is soothing. Thank you Chef Jon! 💕🤘
I've learned over the decades my occasionally debilitating back pain has an emotional component. Since I was separated from the source it has only reappeared in earnest once, which coincided with a surprise phone call from my brother. Three years, nothing, three days of agony, pain free ever since, although I'm getting the slightest twinge at that exact spot as I type. Chef John is the king of cooking ain't he though.
I was just wondering what I would make for Easter Sunday, now I know. Thanks Chef John.
I've made this thanks to you! You've given me the confidence to make these recipes.
That light spring veggie flatbread I’ve been waiting for!
The "savory cheesecake" description hits me immediately
1:18 I had to search just to be sure that it's a Chef John terminology. "Forkulate". 🤣
Boss 😎
Chef John, I'm a mid-20's guy who's not very good at cooking. But your videos are always so approachable and fun to watch. Thanks for putting these out, and thanks for the rap references. Hilarious! Please dont stop!!
This week I'll be the Pontius Pilate of sticking to my diet.
Don't forget to wash your hands.
"Pastry can sense fear and anxiety"... love it!
Thank you Chef John, I am definitively using both the recipe and the quote at the next family lunch.
OMG, YES!!! Years ago in Boston I used to get this from a small pastry shop on Boylston Street. Heavenly!
Thank You!!! My Aunt Lee (actually she was my grandmother, my grandfather's 3rd wife) used to make this every Easter, and we loved it and looked forward to Easter morning at their house specifically for this! She was, however, sadly tight-lipped with the recipe. Now I can make it for myself! Oh, just an FYI, one of the cheese chunks she used was Swiss.
I feel like replacing the ham cubes with mushroom, bell pepper, onion, and two large cloves of garlic would be really good...
That does sound good! Make sure you saute that tasty veggie mix before you mix it into your filling so it doesn't get watery!
Try kimchi or sauerkraut as a topping or filling also. It sounds crazy but it's amazing. Squeeze all the water out first.
Wow I'd been pondering substitutions/ additions, and seeing these comments (which sound really good ) is giving me more ideas too! Yum!
What is this "replace" that you speak of? Don't you in addition to?
@@drwgisblaidd2650 Fair enough :')
Chorizo and bacon would be good as well...
I've been Forkulating for years and never knew it.
Chef John has been a bright spot during this pandemic. Thanks for helping us all through this difficult time. We appreciate you...
"You are, after all, the Jesus of your cheeses."
Sacrilicious!
“Mmmmmmm....sacrilicious” - H Simpson
to the cheese, yes
I'm gonna have to use sacrilicious in conversation now thanks
"Blessed are the cheesemakers"
@@rob9027
From the Book of Brian.
"At least according to me."
You're my yoda, wikipedia, and every university professor all rolled into one when it comes to cooking, dude. I trust you. It would take a fairly high standard of evidence to make me doubt.
Blood on the crust. One of my favorite Dylan albums.
This is easily one of the most beautiful things you've produced on this channel... so much so that it borders on a religious experience for me!
Looks so delicious. Had never heard of this dish before. For now I have to settle with my oven baked omelette with a ham, bell pepper and cheese filling. Because I don't have enough cheese at home for Pizza Rustica.
Yay! I made this today for Easter and it came out wonderful. It taste soooo goood. Thank you Chef John for another delicious recipe:)
Really gorgeous! The filling might be good for making empanadas or calzones as well.
Been enjoying this recipe for a while now. My mom felt it was pretty complicated so I showed her this video and she enjoyed it quite a bit, especially your jokes. So thanks for a great recipe and the entertainment.
My mother's pizza chiena (how we call this beast in Napoli) is in the oven right now and I can't wait for tomorrow to eat it! I'm so happy to see this recipe on my favorite cooking channel!
Cheers from Italy!
Chef John you killed me when you said crimping ain't easy.....🤣🤣🤣
His calmly spoken jokes just thrown in there always get me... 😆You are after all the Jesus of your cheeses... 😂
I was gonna make a pastry pizza pun just for fun, but once done it's prettier than a bun! And talk about a *pizza-cake* to make!
This sort of reminds me of the Pizza Hut Priazzo that they sold in the 1980s
that looks absolutely delicious! thanks, chef john
Thank you for ALWAYS providing me with oodles of smiles, and amazing recipes to try.
I love making my grandmother's pizza rustica recipe, it's very similar, but with a lot more gabagool.
I just made this, it looks just like it :) I'm rather proud, I've never made dough before so thank you Chef John for the great instruction on your videos!
I love your quirky commentary, it makes this so much fun and makes me more relaxed about trying all these new things.
This looks so amazingly good that I will make it, not for Easter, but just for a lovely Saturday alone with my love and our 1 year-old German Shepherd. Thanks for this recipe and the enjoyable video.
Perfect dish for the weekend. thanks for the recipe
Confession: I watched it twice.
Result: very calm and inspired.
Frustration: need to buy every single ingredient, including spring form pan--but egg, flour and water.
Always such a joy listening to you Chef. 😁👍Will be making this soon.
I greatly appreciate your very “hands on” and very doable approach to so many varied and interesting dishes
You know it's hard times when Chef John says "safely borrow from a friend" lol.
Chef John is always here to inspire with more great ideas!:D Thank you for another great vid!👍🏼
he always does indeed
haha true he inspired me to make this this weekend 🤤
@@introckintro31 Niceee, I'm going to try it once I get time!:D
@@waseyypaxey3567 yeah
I love this! I am eating it right now. Just practicing for the easter potluck here. I think it's going to be a hit!
Just found your channel earlier today and I can’t stop watching! These recipes are fantastic. Thanks and Happy New Year everyone
Holy COW! That looks amazing. I literally started salivating! 🐮🤤
I come here for beautiful and delicious food, the puns, and the comment section. I’m never disappointed.
And of course the last stop we made before we went into house arrest was the Italian deli to spend $ 100 for the ingredients. My Nonna used to bake this in a “special” bowl & flip it upside down on a platter to serve. Always smelled sooo good. Hint - add just a touch of nutmeg to the cheese filling. Thank you for sharing.
Truly amazing and so doable thanks to your guidance. It's on my Need To Make list!
I wish you posted this a week ago , can’t find these ingredients too easily these days with the shelves emptying out like Armageddon . Thanks, I’ll save it for Christmas. 👍
Have you tried ordering the items online? Just a suggestion. Maybe you can get them that way. I was able to get some food stuff I couldn't find in the shops by going online. Of course I'm in Australia so things might be a little different wherever you're at. Besta Luck in your hunt Duck. 💟 Hoppy Easter. 🐇
same here
Celebrate with us Orthodox next week. ☦
"Six is too few; eight is too many, and nine is RIGHT OUT." -- That's the way to phrase it if you're working with the Holy Eggs of Antioch, which seems appropriate for Easter.
Now I have a sudden urge to see what Chef John would do with a corn pie. Not that I'm not perfectly happy with mine, but, you know, CHEF JOHN.
This right here, is the ULTIMATE COMFORT FOOD!!! One of my all time favorites! Thank you for posting this amazing dish. Happy Easter!
I'm going to make this for my wife & stepdaughters for Mother's Day! thanks, Frere Jean!
"Chicago pizza isn't real pizza! There's way too much meat and cheese! It's inauthentic!"
Italians:
Fork-u-late,,,,,,,, that's my new word
Chef John is after all the Heidy Ho, of our TH-cam Home Improvement show.
I just made this recipe and it came out GREAT! Thanks for this Easter Gift
Watching this made me happy, this will be the first time in my life that I haven’t been able to have this for Easter, I don’t have the meats that go in this. I’ve been eating this since I was a small child, there’s no Easter without this treat! Thanks for this video!
Even though I know there are no rules when it comes to enjoying great food, I've never once seen or heard of this being eaten warm. My family, and every Eye-talian family I know, eats this cold or room temp. And believe you me-I've eaten alot of pizzagaina. Great recipe Chef John!
ArrowVisualDesign you have to forgive Chef; he says ree-coda instead of ri-gut-ta. Italian phrasing and serving not a forte.
Chef John is the Bruce Springsteen of my Quarantine...🤩😷
Thank you Chef John for making me smile, being quarantined is making us all nuts! 😘
Thanks Chef John! Was looking for this today!! Best served cold!!
That looks like a perfect recipe to me! It looks awesome! My mother in-law calls it Pizzagaina, which is the same thing. Thank you!
Correct
Looks like a timpano's younger brother.
YES!!! TIMPANO from Big Night and uncle Babby
Funny movie.
OptimusWombat Haha...I thought this was going to be a David Seymour thread. th-cam.com/video/mAUnjS25Fuw/w-d-xo.html
That was my first thought too. Me and a friend tried making a timpano after watching "Big Night"--it was good but that big thin crust was a hassle and necessitated going light on the sauce. So I've made it as a timpano-inspired casserole a few times since, just using the filling, which is quite similar to the pizza rustica filling, only more pasta and fewer eggs. It is yummers.
@@Appaddict01 Babby does it better. And that was like his SECOND video.
Thank you so much for this! My grandma used to make this and I looked forward to it every Easter. She's been gone now for quite a while so I haven't had it in a long time. Can't wait to make this!
I hope I speak for many people when I say THANK YOU for doing the captions, John. I have a deaf person in my family and I always think of her. 😔
I think this is going to be the spiritual successor to my grandmother's Easter casserole. 😊 I would put some veggies in when I make it, a meat and cheese centric dish always makes me feel weighed down. 💺 No judgment, though. Happy late Easter, brother. 🎉🎉
Happy Easter Chef John. “Meat on Good Friday “
With the right kind of dough, you could have said "it is risen".
I just did my first one Chef John, wildly different, my take on it. Thank you for bringing this too me. It is amazing!
Thank you chef, i hope the best for you and your loved ones at these times we are in. Learning feom you sir is a great way to relieve some stress
6:43
My ptsd anxiety self: I'm doomed.
(Cooking actually relaxes me so it's a tossup, lol)
WOW! This video was uploaded 2 minutes ago, and I EAGERLY came to see the recipe. Was excited to think I will have the 1st comment. Not to be! 18 people got here earlier than my 2 minutes. BTW, Fantastic recipe as always.
This was so much fun to watch! I can't remember chuckling so much through a recipe video. It was so inspiring and the honest humor so redemptive that I think I just found another new Easter Tradition! Thank you so much! Blessings! :)
Amazing recipe as always I am following a low carb lifestyle and managed to make it low carb friendly
Thank you chef John for the continuous inspiration
"Crimpin' ain't easy!"
That'd be great on a t-shirt.. or apron!!
I want that on the back of a chef's jacket or a side towel.
@@epistte Haha! That would be perfect for both!!
A variation on my childhood favorite, "prosciutto bread"
Essa receita foi pra arrebentar a boca do balão. Fantástica! Obrigada por compartilhar!!
"...jesus of your cheeses" Ok, that was great. I ALMOST snorted wine through my nose. Almost. Thank you for your videos. Over the years I have learned and been motivated, and for the...well over 2 years now (is that possible?) you have comforted. And for that. Mr. Mitzewich, I am eternally thankful : )
"Deep-dish pizza isn't authentic!"
Pizza Rustica: Am I a joke to you?
And Gaba Ghoul isn't an Italian meat, spooky as it is.
Based on many years of pie making (mostly apple) I would advise pre-baking that bottom crust for a few minutes so it won't be too soft when the pie is done. I've never made a meat/cheese pie, but looking forward to making this! Thanks again Chef John.
99.9999999% chance that Chef John (who was a culinary instructor, amongst other things) knows what a blind bake is, but perhaps your suggestion will educate some people who aren't familiar with the concept for other future projects.
Just had my first piece of something like this the host called "Easter Ham Pie" (claimed it to be a long time family recipe); had smoked ham cubes, cheeses, & hard boiled eggs, quite awesome couldn't get the deets but, now I know... Thanks Chef John 🏆
My aunt used to make a version of this for Easter. Really good and very filling. Nice recipe chef John.