NEW YORK (CBSNewYork) – Sal Scognamillo of Patsy’s restaurant stopped by the CBS 2 studios to make Easter Meat Pie – also known as Pizza Rustica.
Sal’s grandfather opened the restaurant 1944 in the theater district, and Sal himself has manned the kitchen for the past 25 years.
For more information about Patsy’s, click here.
Serves: 12 to 14 slices for appetizer portion
- 2 ½ Pounds of Ricotta
- 2 oz Provolone cut in thin squares
- 2 oz Parmigiano-Reggiano cheese cut in thin squares
- 2 oz Sweet and Hot Sopressata cut in thin squares
- 2 oz grated Parmigiano-Reggiano cheese
- 3 large eggs
- 3 tablespoons chopped Italian Parsley
- Freshly ground black pepper
- For crust, Frozen Pillsbury dough crust (about 1 lb) is recommended
Coat a 9 inch baking pan or spring form pan with butter and flour.
Roll the dough out and fit into pan, let residual hang over the edge.
Reserve one small piece of the dough.
For filling: Mix Provolone, Parmigiano-Reggiano squares, sweet and hot Sopressata, grated cheese, 2 eggs, parsley, freshly ground black pepper (to taste), and salt (to taste) thoroughly in mixing bowl for about 2 minutes, or until well blended.
Add filling to pie.
Pull edges of dough over until flaps are closed.
Roll out reserved piece of dough and close top of pie.
Brush with 1 beaten egg with paint brush.
Cook on middle rack of oven for about an hour, or until hot all the way through.
Take out and let cool for about an hour.
Wrap in plastic wrap and refrigerate for 3 to 4 hours.
Remove from pan and serve.