Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Lime Rock Inn Pizza Rustica
Online Circular Online Circular Videos Videos
  Category  Search  

 
Lime Rock Inn Pizza Rustica
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 45 minutes
Prep Time:
 40 minutes
Cook Method:
 baked
Cook Temp:
 375 degrees F
Directions:
.................................................................................
This double-crusted pie is a meat lover’s
treat. It’s perfect for entertaining because it’s
served (and tastes best) at room temperature.

Crust
2 cups all-purpose flour
2 egg yolks
1/8 tsp. salt
1/2 cup (1 stick) salted butter, cut into 8 slices
2 tbsp. sugar
3 tbsp. ice water

Filling
2 egg yolks
12 oz. whole-milk ricotta cheese
2 tbsp. grated ferrari Pecorino romano
cheese
1/2 tsp. freshly ground black pepper
4 oz. prosciutto, cubed (cut from 1 to 2
thick slices from the deli)
4 oz. boiled ham, cubed (cut from 1 to 2
thick slices from the deli)
1 (4-oz.) pkg. mortadella, cubed
1. Prepare crust. Place crust ingredients, in
order listed, into the bowl of a food processor.
Process until ingredients are combined
and dough starts to clump together, about
30 seconds.
2. Form dough into 2 balls, one twice
as large as the other. Flatten each ball of
dough into a disk, wrap each in plastic
wrap, and refrigerate for at least 1 hour or
overnight, until ready to use.
3. When ready to bake, place rack in middle
of oven and preheat to 375°F. Spray a 9-inch
pie pan with vegetable cooking spray.
4. Prepare filling. In a large bowl, whisk
together egg yolks, ricotta, Romano cheese,
and pepper until smooth. Fold in prosciutto,
ham, and mortadella and mix well. Set aside.
5. Remove larger disk of dough from fridge.
Place on a well-floured surface and roll
dough into a 12-inch circle. Place circle in
prepared pan, leaving extra hanging over
sides. Roll second disk into a 9-inch circle
to use as top crust and set aside.
6. Pour filling into pie pan and spread evenly.
Place top crust over filling. Use your fingers
to pinch crusts together, then trim away any
excess with a knife. Cut a small slit in center
of top crust.
7. Bake at 375°F for 45 minutes. After 30
minutes, carefully cover edges of pie with
aluminum foil to prevent overbrowning. Return
to oven for remaining 45 minutes. Pie should be
bubbling. If crust requires more browning, raise
oven temperature to 400°F and bake for an
additional 6 to 8 minutes.
8. Remove pie from oven and cool to room
temperature on a wire rack. May be stored,
refrigerated, for up to 24 hours. Bring to
room temperature before serving.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
2 cup All purpose flour
4 ea Egg Yolks
1/8 tsp Salt
1/2 cup Salted butter
2 Tbs Sugar
3 Tbs Ice water
12 oz Whole milk ricotta cheese
2 Tbs Grated Pecorino Romano cheese
1/2 tsp Black pepper, freshly ground
2 pce Prosciutto, cubed (cut from 1 to 2 thick slices from Deli)
2 pce Boiled ham
4 oz Lunchmeat, mortadella, beef and pork, slice


© 2010 Adplex