Ingredients
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CotechinoLarge Italian pork sausage requiring slow cooking
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Maille Dijon Mustard1 tbsp
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6 Eggs
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Pizza dough
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Sesame seeds
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Egg-wash
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300gr Ricotta
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300gr Cured Italian Meats
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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
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1
Done
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I begin by whisking together the eggs, then adding the Maille Dijon Mustard to give it a sweet kick. |
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2
Done
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To make the rest of the filling, add the remaining ingredients to the egg mixture: the sausage, the cured meats, the ricotta & the mozzarella. |
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3
Done
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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. |
