Ingredients
- CotechinoLarge Italian pork sausage requiring slow cooking
- Maille Dijon Mustard1 tbsp
- 6 Eggs
- Pizza dough
- Sesame seeds
- Egg-wash
- 300gr Ricotta
- 300gr Cured Italian Meats
- 100gr Mozzarella
Pizzagaina is a traditional savoury pie the Italian make during Easter time. The old-fashioned way takes quite a while to assemble, but I created a simplified recipes that tastes great!
Steps
1 Done | I begin by whisking together the eggs, then adding the Maille Dijon Mustard to give it a sweet kick. |
2 Done | To make the rest of the filling, add the remaining ingredients to the egg mixture: the sausage, the cured meats, the ricotta & the mozzarella. |
3 Done | Lay the pizza pastry into a buttered pie dish to create the base of the pie, leaving the extra pastry. Pour in the egg mixture and close off the pie with the extra pastry for a rustic, imperfect look. Brush with egg-wash & spread some sesame seeds to create a crunchy pie crust. Bake at 180C for about 45 minutes until the crust is golden brown. Serve warm. |
