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A Most Delicious Easter Torta Rustica Commitment

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Delicious Easter Torta Rustica Italian Easter Pie.
Italian Easter Pie

Delicious Easter Torta Rustica

Honor, Courage, Commitment. This is the Navy motto. Inspiring words and guiding principles. Imagine what the world would be like if we all valued these three traits in ourselves and in each other. If you follow this blog you’ve already read my views on honor and courage. Today is about commitment and how it helps keep our loved ones alive.

Commitment sign.
Great Lakes, IL U.S. Navy boot camp

While sailors pledge to keep our country safe grievers can commit to keeping memories of the deceased safe and alive. A healthy way to do this is to continue treasured traditions. Don’t be afraid. It is OK to rummage through old photos talking about your loved one and how much you enjoyed doing certain things with him or her. Really, it is OK. You are not alone in this pursuit.

I have already shared one of my favorite rituals; hiding the pickle ornament in the Christmas tree. It’s a time honored tradition in our home and one that my William loved. I have committed to hiding the pickle every Christmas and remembering the light in his eyes as he discovers it hidden in the tree.

Further, I will continue to bake a birthday cake to honor him on April 22nd. William loved a good birthday cake. Plus baking is so very therapeutic. It’s a simple expression of love. So go ahead. Bake a birthday cake. Light a candle and make a wish. Cut the cake and with each sweet bite, remember how lucky to have had this person in your life.

Recently, my friend Rich wrote about the ritual of coloring Easter eggs with his daughter Meghan. Even though Meghan is gone, just a few short months, Rich found the courage and felt it important to continue the tradition of coloring eggs. He made beautiful eggs in honor of Meghan and his wife Eileen and nested them at their grave site. What a wonderful connection and expression of love.

Torta Rustica.
Torta Rustica

Commitment to keeping traditions alive extends into my kitchen. Tomorrow is Easter. Typically, the Italian feast includes ravioli or manicotti in addition to a baked ham or leg of lamb. My mom would also bake rice pies, a sweet bread that contained colored Easter eggs and my favorite….”pizza-gain”. It’s a calorie laden, dough wrapped, cheese-filled meat pie that goes back a long way. Every Italian household has their own version and theirs is the absolute best.

Torta Rustica slice.
Italian Easter Pie

The following recipe is  a version from Cook’s Country Magazine. I tweaked it here and there to suit my tastes and do recommend testing for doneness with an instant read themometer. I had to bake it an additional 15 minutes to get a nice brown crust and internal temperature of 150F.

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Torta Rustica


  • Author: adapted from Cook’s Country Magazine
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
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Description

layers of Italian meats and cheeses in a buttery crust


Ingredients

Scale

Dough

3 large eggs

3 tablespoons cold water

3 cups (15 ounces) all-purpose flour

1 1/4 teaspoons salt

6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled (I used lard)

Filling

1 tablespoon olive oil

12 ounces broccoli rabe, trimmed and chopped (I used 1 bunch broccolini)

8 ounces hot Italian sausage, casings removed (I used sweet)

1/4 teaspoon salt

2 garlic cloves, minced

1 pound (2 cups) whole-milk ricotta cheese(I used part skim)

4 ounces Pecorino Romano cheese, grated (2 cups)

2 large eggs

1 teaspoon black pepper

8 ounces thinly sliced provolone cheese (I used sharp)

6 ounces thinly sliced hot capicola

1 large egg yolk beaten with 1 tablespoon water


Instructions

  1. FOR THE DOUGH:Whisk eggs and cold water together in bowl; set aside.
  2. Process flour and salt in food processor until combined, about 3 seconds. Scatter butter and shortening or lard over top and pulse until only pea-size pieces remain, about 10 pulses.
  3. Add egg mixture and pulse until dough ball forms, about 20 pulses.
  4. Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns.
  5. Divide dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk.
  6. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24
  7. FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  8. Add broccoli rabe, sausage, and salt and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes.
  9. Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes.
  10. Whisk ricotta, Pecorino, eggs, and pepper together in large bowl.
  11. Adjust oven rack to middle position and heat oven to 375 degrees.
  12. Grease 9-inch round cake pan.
  13. Roll 1-pound disk of dough into 14-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pan, letting excess dough hang over edge. Ease dough into pan by gently lifting and supporting edge of dough with your hand while pressing into pan bottom and sides with your other hand. Leave overhanging dough in place.
  14. Shingle half of provolone in bottom of dough-lined pan.
  15. Spread ricotta mixture over provolone. Scatter sausage mixture over ricotta mixture and press lightly into even layer.
  16. Shingle capicola over sausage mixture, followed by remaining provolone.
  17. Roll remaining disk of dough into 10-inch circle on well-floured counter.
  18. Brush overhanging dough of bottom crust with egg wash.
  19. Loosely roll 10-inch circle around rolling pin and gently unroll it over filling. Trim overhanging top and bottom doughs to 1/2 inch beyond lip of pan and pinch firmly together.
  20. Fold overhanging dough inward so folded edge is flush with edge of pan. Crimp dough evenly around edge of pan with tines of fork.
  21. Brush top of pie liberally with egg wash.
  22. Using paring knife, cut eight 1-inch vents in top of dough in circular pattern.
  23. Bake until filling registers 150 degrees in center of pie and crust is golden brown, 35 to 40 minutes.
  24. Transfer pie to wire rack and let cool for at least 4 hours or refrigerate for up to 2 days.
  25. Remove pie from pan, slice into wedges, and serve.
  • Prep Time: 60 minutes
  • Cook Time: 50 minutes
  • Category: appetizer
  • Method: stovetop/baking
  • Cuisine: Italian

Keywords: lard, Italian, Easter, deli, pie, torte, holiday, cheese

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

Reader Interactions

Comments

  1. Ann

    April 19, 2014 at 8:02 pm

    My Italian mom makes her famous “Pizza Rustica” for our family each Easter. At 88 years old, she struggled a bit this year because it is so labor intensive. I’ve asked her to hand me the recipe so that I can take over next year, and continue her labor of love.

    Your Torta Rustica looks GORGEOUS!! Happy Easter 😉

    Reply
    • lisakeys64

      April 20, 2014 at 6:35 pm

      The torta was good. Yes, get Josephine’s recipe!

      Reply
  2. James Matino

    April 20, 2014 at 9:27 am

    Lisa, I was unaware as to how much attention you paid to the food being cooked in our home when we were growing up. I didn’t give any of it a second thought. Every one has their own special set of knowledge to contribute, so it’s good you are putting it out there. Happy Easter.
    Brother JJ

    Reply
    • lisakeys64

      April 20, 2014 at 6:34 pm

      Yes, I paid attention. I know your favorite cookies are coated with sesame seeds and you love stuffed artichokes. You also love the joke…you can choke Artie but you can’t choke me-haha.

      Reply
  3. Richard J. Beebe

    April 20, 2014 at 7:33 pm

    Thanks for including my egg-dyeing tradition with Meghan in your post, Lisa! A confession: the heavy rain, sleet and snow that hit us Tuesday left my eggs for Meghan and Eileen all but white by Wednesday. So I took them home and redyed them Wednesday night … after all, I had to make sure the eggs were still colorful and bright for Easter morn.

    Love to you, Lisa … you have been and will remain my guide and an inspiration on this challenging journey we are traveling together.

    Lots of love to you and Bill … and to Caitlin and to Will! …. Rich

    Reply
    • lisakeys64

      April 20, 2014 at 7:54 pm

      The grief journey is a rough road and yes, we are in it together. I’ve learned that my brain has accepted the challenge, but my heart lags behind. Thank goodness for our traditions–they do our hearts good.

      Reply
  4. Betsy Bailey

    April 22, 2014 at 1:01 pm

    Happy Birthday William 🙂

    Reply
    • lisakeys64

      April 23, 2014 at 12:19 pm

      Thanks for stopping in. Hope your Easter was wonderful in CT

      Reply

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