Pizza Rustica

Ingredients:

• One pound (450 g) of Prosciutto,slice a little thicker, then slice lengthwise into 3/4 inch strops. Dice the strips.
• One pound (450 g) of sopresatte. Dice like the Prosciutto.
• 2 lbs (900 g) of ricotta 1 pound of basket cheese cubed. (only available at Easter time)
• If you cant find basket cheese,use soft mozzarella
• 1/4 cup of grated parmesan cheese
• 18 large eggs (whisk the eggs)
• 1/4 teaspoon of salt and pepper.
• A Neopolitan version includes dry sausage (very optional)
• Rather than make the dough for the top and bottom of the pie buy the deep pie crusts frozen.

Preparation:

In a large mixing Bowl add the meat cheeses eggs salt and pepper.Add the parmesan and mix all the ingredients together.Add the mix to two deep pie crusts. Cover the crusts with another layer of pie crust.Flute the edges. puncture the top crust with fork holes to release the pressure. Brush egg wash over the crust.

Cook in a preheated oven at 350 degrees (175 C) for an hour until the crusts turn golden brown. Test with a thermometer. (170 degree (85 C) internal temperature needed).

Serve at room temperature or a little cool. Slices can be a main meal or as an appetizer.The pizza Rustica is usually made 1 or 2 days before easter.When wrapped it will keep up to a week in the refrigerator.

My note:
Mildred's recipe draws on the traditions of the Southern poor, and in particular the custom of making rich easter breads,dishes those unable to afford the ingredients necessary for what an aristocrat might have enjoyed could cobble together from flour, cheese, and cold cuts . Dishes all the more precious, because they only came once a year.

from :( http://italianfood.about.com)