As Easter is just around the corner, in many Italian homes it is Calzone season. I shared my mother’s recipe a number of years ago and I thought it was time to make a few changes. Not to the recipe, that will never change, but to the presentation.
We always referred to it as Calzone (as a child I pronounced it “gout-zone”) but it is also known as Pizza Rustica, Pizzagaina, Torta Pasqualina or simply Easter Pie. Besides going by many names, there are easily hundreds of versions. My aunt always put hard boiled eggs and ham in hers. I’ve seen lots of recipes that use Touma Cheese and even some that don’t have meat. Every family and every region seems to have their own recipe. My mother’s is somewhere in the middle. It has a simple ingredient list of sausage, ricotta, and eggs. Pecorino Romano and parsley round out the ingredient list for the filling.
Her crust is heavenly, part pie crust part biscuit and 100% delicious.
It all comes together in a pie plate and is topped with a crust. It heads into the oven.
When it is almost baked it gets brushed with egg yolk to create the glossy golden crust that always made my heart sing.
Here is her recipe.
A tradition in many Italian homes, this is my mother's (and her family's)version.
- 1-1/2 Cups Flour
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1 Egg
- 2 Tbsp. Milk
- 1/2 Cup Shortening or Butter
- 1 Lb. Italian Sausage Bulk is easiest
- 1 Lb Ricotta Whole Milk
- 2 Eggs Lightly beaten
- 1/4 Tsp. Black Pepper
- 1/3 Cup Pecorino Romano Grated
- 2 Tbsp. Parsley Chopped
- 1 Egg Yolk To glaze the crust
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Sift the dry ingredients together in a large bowl. Cut in the shortening (or butter) until it is well blended
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Beat the egg and milk together and add to the dough mixture. Blend well and turn out on a floured surface and knead for one minute. Wrap in plastic and chill for about 30 minutes.
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Cook the sausage and drain on paper towels. Allow it to cool.
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Place the ricotta in a large bowl, add the beaten egg, cheese, parsley, pepper, and cooled sausage. Stir gently to blend.
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Remove the dough from refrigerator. Lightly spray the pie pan with cooking spray and preheat the oven to 400 degrees.
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Divide the dough in half and roll one half out on a floured surface. Roll to a size that will cover the bottom of a 9 inch pie pan and extend up over the rim. Place the crust in the prepared pie pan.
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Spoon the filling into the crust smoothing it out evenly. Roll out the other half of the dough and place it on top of the filling. Cut several slits in the top crust to let steam escape. Crimp the edges to seal it well. If desired, snip the edges and fold the pieces in an alternating pattern.
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Bake in preheated oven for 30-35 minutes. About 15 minutes before the end of the baking time brush the top crust with beaten egg yolk. When the crust is golden brown remove it from the oven and allow to cool to room temperature. Serve for Easter breakfast or whenever you would like. Store leftovers in the refrigerator.
Have a joyful and blessed Easter.
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