Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza.  This is actually a traditional Italian dish translated as “rustic pie” that is made with a  sweet pie crust and a cheesy, meaty, egg based filling.  It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe.  The Italian version of quiche maybe?

The major difference is in the crust.  It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory.  It is made with a good amount of sugar added to the flour with eggs to bind it together.  The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.

In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley.  This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust.  I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.

We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures!  This was a really fun recipe to make and not extremely complicated either.  I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.

If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!

Maybe in another life.  For today, I’ll have to pacify myself by making My Favorite Greek Salad.  Probably not authentic, but close enough for me.  This salad is so very easy, but so very delicious, and perfect as a main course or appetizer size before a meal.

My Favorite Greek Salad

from Shortbread

serves 4-6

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• large pinch kosher salt
• freshly ground black pepper
• 10 cups romaine lettuce, chopped, washed and dried
• 1/4 medium red onion, thinly sliced
• 1/2 medium cucumber, chopped into large chunks
• 1/2 cup Kalamata olives
• 1 cup canned garbanzo beans, rinsed and drained
• 1/2 cup crumbled feta cheese
• 8-12 pepperoncini peppers

Directions

1. In a large salad bowl combine the olive oil, vinegar, oregano, salt, and pepper to taste.  Whisk with a fork or small whisk until combined.
2. Add remaining ingredients except pepperoncini peppers to the bowl and toss with hands or salad servers.
3. Divide salad between bowls and serve with peppers on the side. Top with additional black pepper, if desired.

PRINTER FRIENDLY RECIPE

Ahhh, it’s March.  I don’t think I’ve ever seen a time when people were more sick of winter.  Did you ever think there could be too much snow?  And the disastrous things going on with the Earth – I know we are all praying that they will come to an end soon.

In my area we have had a cold, wet winter, and though not nearly as bad as other areas, it’s all relative to what you’re used to, I think.  Even though March is always a tease – one warm day followed by a week of cold ones – at least there is a light at the end of the tunnel, the tunnel named winter.

So today I bring you some sunshine in the form of bright, lemony, and garlic-y Baked Shrimp Scampi.  This dish comes from Ina Garten’s Barefoot Contessa Back to Basics, her most recent cookbook.  In a fun twist on traditional scampi, the shrimp is briefly marinated and then covered in a butter, herb, and breadcrumb mixture and baked.  What you find after baking is a wonderful dish of shrimp scampi with a delicate, crispy topping.  Very different and very delicious.

From the Barefoot Bloggers February selections, this recipe can be found here.