Easter Pies: Pizza Rustica and Pastiera Napoletana, Italian Recipes - Gianni's North Beach

[@user-rw3qo4nz4m]

Best recipe on KZbin hands down

[@GianniNorthBeachTV]

Ciao. Glad the recipes worked for you. I'll be doing a video soon of Italian rum cake that my family always had on birthdays.

[@theresabollman8061]

My daughter brought us your Pizza Rusticas for our Easter buffet. It was too fabulous to describe. That crust was super flaky, and the filling was perfect. Leftovers were great for breakfast the next day. They were also thrilled with the pans of your Eggplant Parm I'd promised them all. Not to mention scarfing some down at dinner, haha. Thanks so much for sharing, Gianni. Tess

[@oldmanfromscenetwentyfour8164]

I remember those pies! Haven't seen or had them since I was a kid.

[@iblindalou]

Thank God for Easter is right! :) I make both of those pies every Easter, but you make it look so much easier! Love your videos!

[@donnapalmieri4388]

omg..you made Easter pies like I do every Easter! Even added little sugare in dough for sweet pie!! just like my mom taught me years ago... I'm 100% Napolitano . these recipes are like my mom.grandma and my great grandma did.Thank you .. I'm home again 😁

[@carolpaventi9854]

You are the first and only one who has made the true Easter pie. That's exactly it. I thought you left out the vanilla but then I saw the bottle of the never there. I think you forgot to say it. Boy is that important for them to know. Otherwise great job the best.

[@LoveJoyPeace4Life]

Yes thank God for Easter!! Love these recipes, looking forward to making them. Really enjoy your videos :)

[@gina1337]

This looks so good! I'm Sicilian and would love to make this for the Holiday's! Buongiorno!

[@montrealstars60]

Just wanted to let you know that I made the Pizza Rustica. OMG what a success! It is delicious, thanks for the recipe and tutorial!

[@Mr415bryan]

Super easy. Thanks for uploading.

[@playfield1977]

Ciao, Gianni! I love your videos and recipes.

[@candacemascioweitzel2924]

Would love to see you make Italian Rum Cake. My favorite. Had it for my wedding but have never made. Please make or give recipe. Thank you love you and all your meals 💜🇮🇹

[@GianniNorthBeachTV]

Thanks Candace. I've been thinking about something sweet. Maybe rum cake is it. I'll have to figure out the logistics because it is involved. But in the meantime I'll see if I can post my recipe. --Gianni

[@marie42ify]

Hi Gianni. I have been searching pizza rustica & I must tell you, your recipe is my favorite by far. All the other recipes I have seen use pizza dough but I have a feeling that your crust will be much tastier. I will definitely make your version this Easter. Thank you.

[@GianniNorthBeachTV]

Thanks Marie. I hope your Easter pizza rustic turns out well. Let me know how it turns out. Buona Pasqua.

[@musa2775]

Gianni, you're great. I have Sicilian roots and so does my boyfriend, Vin. He used to be a chef and is from NJ. Sound familiar? :) His family makes Easter Pies, Sunday Gravy, Cioppino, etc. I'm stoked to make your SF-style white pie. Thanks for posting these recipes. We love your channel!

[@GianniNorthBeachTV]

Ciao Tess. Sounds like your family had a real Easter feast. Keep on cooking!

[@lilmagggie]

A very honest video. I love the way your crust looks as messy as mine. Yes , a very forgiving dough. Thanks

[@ProFamilyChef]

Great idea and something new for this easter

[@GianniNorthBeachTV]

Buona Pasqua. Sorry we lost the text recipes on the website. Here's the pastiera recipe. Pastiera Napoletana Crust Ingredients 4 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons sugar 7 tablespoons very cold unsalted butter 4 eggs 1 tablespoon grated lemon rind 3 or 4 tablespoons icy water as needed Directions Put the flour, sugar and salt in a food processor bowl fitted with the metal blade. Pulse to mix the dry ingredients. Cut the butter into 1/2 inch cubes and drop them along with the lemon zest onto the flour and pulse the machine in short bursts about 10 times. The mixture should be crumbly. Sprinkle 3 tablespoons of water on top of the dough. Pulse 6 times for just a second or two. The dough should resemble cottage cheese. Pick up some dough and press it together. If it doesn't hold together, add another teaspoon of water until dough clusters form. Scrape the dough clusters onto a floured board and need them together just to form a smooth, tight dough. Form a flat disc and wrap the dough in plastic. Refrigerate for a few hours before using. Filling Ingredients 2 pounds ricotta, drained 2 eggs, beaten 1/2 cup sugar 1 tablespoon orange flower water (or orange flower oil) 1/2 cup minced candied citron, lemon peel and orange peel. 1/3 cup hulled wheat berries soaked overnight and boiled in lightly salted water for about 30 minutes or until tender. (Use pearl barley if you can't get the wheat berries. Some families even substitute cooked arborio rice.) Directions Put the ricotta, eggs, sugar and orange flower water in a large bowl and mix the ingredients well. Mix in the candied fruit and wheat berries. To Assemble the Pastiera Napoletana Butter and flour a 9 inch springform pan. Cut about 1/3 of dough and set aside. With a rolling pin, roll out the remaining pastry dough to about 16 inches in diameter. It will be about 1/8 inch thick. Flour the board and top of the dough sticks to avoid the dough sticking to either the board or the rolling pin. Place the dough in the pan to fully cover the bottom and sides. Cut off any excess dough from the pan rim. If the dough breaks just patch it. This is a very forgiving dough. Pour in the ricotta mixture. Tap the pan on the board to ensure the filling is well settled. Roll out the reserved dough into a 9x12 inch rectangle (the pastry should be about an 1/8 inch thick) and cut 1/2 inch lattice strips on a diagonal. Flour the board and top of the crust sticks to avoid the crust sticking to either the board or the rolling pin. Loosely place the lattice on top of the ricotta mixture. (You can brush a beaten egg wash on the lattice and rim crust to get a more golden color.) Bake in a 350 degree oven for about 45 minutes or until the ricotta filling is well set and a skewer place in the center comes out dry. Turn the pastiera once to ensure even baking. Let the pastiera fully cool before removing it from the springform pan. Dust the top with confectioners sugar. Serve at room temperature.

[@lincolnsgirl8831]

in the video, there are 4 egg yolks included in the pie crust ingredients

[@mthomy]

Thanks. wish You a lot of nice recipes :) Really enjoy to follow You.

[@billybond8020]

Bravo 👏

[@APortaA1]

Hi Gianni, Congrats on 10K subscribers! Can you produce some videos of Southern Italian Cuisine (like near the provinence of Bari). I'd like to see your take on it. Many people associate Italian food with wonderful thick red and white sauces served with pasta and meats (mostly in the states). Southern Italian cuisine produce recipes using olive oil, lemon, garlic vinaigrettes to dress various preparations of the wonderful array of fresh frutti de marie. I Love Pulpo preserved in olive oil and vinegar served with grilled sourdough bread. :) Take care, Anthony

[@GianniNorthBeachTV]

Anthony Porta Ciao Anthony. I haven't been to Bari. Mostly Campania, Calabria & Sicily in the South and Venice and Rimini on the Adriatic Coast. Thanks for your support. --Gianni

[@GianniNorthBeachTV]

@zeebier2 My mainstay is Molinari on Columbus at Vallejo in North Beach. It's a great salumeria and they have many of the Italian products that I need in my kitchen. They make great sandwiches too. I'll do a post soon on other places to source Italian necessities in SF.

[@marylittle7790]

Delicious 😋

[@GianniNorthBeachTV]

Ciao Isabella. Thanks for sharing your eggplant alla parmigiana video. Good luck with your project. There's a debate in my family about whether to coat the eggplant with breadcrumbs before frying. I was pleased to see that you don't. That's my way too.

[@mariacorreia7309]

I do love this yummy mmmmmm thinks for showing this vid

[@donaldcostello8312]

Gianni, We love your recipes, having trouble finding the recipe for Pastiera Napoletana it's not on the web site thank you Donald Costello

[@montrealstars60]

You are amazing!!! I live in Italy now so I really don't know who you are, but I'm gonna google you! Just to know if you're a professional chef. I make the Torta Pasqualina (that's how they call it here) all the time, but never used Ricotta. I use a soft cheese called Fontina. But you sure gave me a good idea. Thanks so so much for your time and hard work you put into making these videos/tutorials. Sei forte!!!

[@jacquelinemassinello3451]

My grandmother didn’t use the wheatberries !! She used rice !! With the citron too . Happy Easter 🐰

[@deliarmandia920]

I love this video! I am going to try to make the pies tomorrows if i can find the ingredients at my local Italian specialty stores. I come from a long line of professional Italian cooks that still own restaurants to this day, and the sweet pie looks like the one I had when I was little. Wondering where you were getting your pronunciations from. We're New York, Mulberry St originally Naples but we don't pronounce ricotta the way you do. For example, we pronounce ricotta as rig-auth-uh or rig-auth for short. I know town to town pronunciations differ, plus being in New York no doubt altered it.

[@GianniNorthBeachTV]

Ciao Della. I grew up in northern Jersey with mostly Neapolitan and Calabrian dialects in my ear. I've tried to learn what my father called "book Italian" but I am not fluent. I think you're hearing a combination of those sounds. In Neapolitan dialect your ricotta pronunciation is how I heard it as a kid. Some other good ones: vaz-a-knee-gaul for basilico (basil); pro-shoot for prosciuto. I use them all as I try to make myself understood depending where I am. Neapolitan isn't understood well in Florence for example.

[@zeebier2]

Gianni do you have a list of favorite Italian grocers in the city? The only one I have been to is AG Ferrari but I'd like to try more. Thanks from the Filmore

[@matthewvelge9226]

Love the vid

[@GianniNorthBeachTV]

@TheNICK290 Stay tuned. We just shot an chicken cutlet episode that you will enjoy. I've got a bunch of other meat dishes on our list for upcoming shoots.

[@GianniNorthBeachTV]

Ciao Tomas. I bake the pastiera and the rustic at 350 degrees Fahrenheit or 175 Celcius. The full recipe for both pies is on my website.

[@sunshine2049]

the people from Perugia Italy make their own style of easter bread called " crescia " its a leavened egg and pecorino cheese bread with notes of black pepper and cinnamon and nutmeg. its reminiscent of easter. amazingly delicious

[@GianniNorthBeachTV]

Thanks for the tip. I don't know crescia but I have a friend from Perugia who is a wonderful cook and teacher. I'll ask her about crescia.

[@sunshine2049]

LOL! Its a small place, I might even know her!! she will definatly know:)

[@celianovo8344]

The Italian tradition is to eat La Pizza Rustica on Easter Monday - Pasquetta. Another "pie" you should know about is an escarole pie, made in and around Salerno, to be eaten after 3pm on Good Friday to break the Fast.

[@silviabrose5080]

How long did you bake the Savory pie? Thank you

[@edcarbone241]

How long to bake the Pasteda and at what Temp?

[@oldsdrifting123]

a friend told me a small faction of wiseguys frequently go there. i didnt notice anything myself but i was just seeing if you saw or heard if that happened to be true

[@GianniNorthBeachTV]

Ciao. Not so cheesy. Start with a slice of the rustica as an antipasto and move on to a pasta, risotto or soup course, then a meat or fish dish with contorni (sides) and end with a slice of the pastiera. The cheese pies are bookends to a very diverse meal. Buon appetito!

[@oldsdrifting123]

Hey Gianni, have you noticed any interesting people at the US restaurant (in North Beach) if you know what I mean?

[@AndrewsOpinion15]

I LOVE PIZZA !!!!!!!!!!

[@mthomy]

on which temperature You bake?

[@juffurey]

is it unheard of to add a layer of tomato sauce to the pizza, like in the middle of the ricotta?

[@GianniNorthBeachTV]

Ciao. Make the recipe your own. Add the tomato sauce if you want. Keep on cooking. Buon appetito! --Gianni

[@GianniNorthBeachTV]

They might be more comfortable at Capo's on Vallejo near Columbus. It's done up as an homage to '30s Chicago gangsters.

[@GianniNorthBeachTV]

Ciao. give me a clue to who's hanging out at US. I'm at a loss. Grazie.

[@GianniNorthBeachTV]

Ciao Isabel. Your mom's right. Twice a year is plenty!

[@Isabellamozzarella]

I love the pastiera! I made a batch for Easter. Check out my video on melanzane alla parmigiana for another tasty Neapolitan treat :)

[@joepasquarello1273]

Madonna a mi!

[@domdabombabc]

What a cheesy meal.

[@timothypoling7639]

Your missing some other meats boiled ham boiled egg salami and the wheat pie is made with egg whites Meringue you’re supposed to suck the wheat berries with sugar and milk just buy a fucking poly book

[@GianniNorthBeachTV]

Buona Pasqua. Sorry we lost the text recipes on the website. Here's the pizza rustica recipe. Pizza Rustica Pastry Crust Ingredients 1 cup all purpose flour 1/8 teaspoon salt 5 tablespoons very cold unsalted butter 3 or 4 tablespoons icy water Directions Put the flour and salt in a food processor bowl fitted with the metal blade. Pulse to mix the dry ingredients. Cut the butter into 1/2 inch pieces and drop them onto the flour and pulse the machine in short bursts about 10 times. The mixture should be crumbly. Sprinkle 3 tablespoons of water on top of the dough. Pulse 6 times for just a second or two. The dough should resemble cottage cheese. Pick up some dough and press it together. If it doesn't hold together, add another teaspoon of water until dough clusters form. Scrape the clusters onto a floured board and need them together just to form a smooth, tight dough. Form a flat disc and wrap the dough in plastic. Refrigerate for a few hours before using. Filling Ingredients 2 pounds ricotta, drained ¼ cup grated pecorino 8 oz. fresh mozzarella cut in a ½ inch dice 2 eggs, beaten 4 oz. thinly sliced prosciutto di Parma 4 oz. sopressata cut in a ½ inch dice 1 roasted sweet Italian sausage link (4 oz.) cut in a ½ inch dice (I forgot to put this in the torta in the demo.) Freshly grated black pepper to taste Directions In a large bowl combine the ricotta, pecorino, pepper and eggs. Add the mozzarella, prosciutto, sopressata and sausage and mix well into the cheese mixture. To Assemble the Torta Rustica 1. Butter and flour a 9 inch springform pan. 2. Cut about 1/3 of dough and set aside. 3. With a rolling pin, roll out the remaining pastry dough to about 15 inches in diameter. It will be about 1/8 inch thick. Flour the board and top of the dough sticks to avoid the dough sticking to either the board or the rolling pin. 4. Place the dough in the pan to fully cover the bottom and sides. 5. Cut off any excess dough from the pan rim. If the dough breaks just patch it. This is a very forgiving dough. 6. Pour in the ricotta mixture. 7. Tap the pan on the board to ensure the filling is well settled. 8. Roll out the reserved dough into a 9x12 inch rectangle (the dough should be about an 1/8 inch thick) and cut 1/2 inch lattice strips on a diagonal. Flour the board and top of the dough sticks to avoid the dough sticking to either the board or the rolling pin. 9. Loosely place the lattice on top of the ricotta mixture. (You can brush a beaten egg wash on the lattice and rim crust to get a more golden color.) 10. Bake in a 350 degree oven for about 45 minutes or until the ricotta filling is well set and a skewer place in the center comes out dry. Turn the torta rustica once to ensure even baking. 11. Let the torta rustica fully cool before removing it from the springform pan. 12. Serve at room temperature.

[@lincolnsgirl8831]

in the video, there are 4 egg yolks included in the pie crust ingredients