Pizza Rustica | How to be Aweome on $20 a Day

Pizza Rustica

Pizza Rustica | How to be Aweome on $20 a Day

At my job, I have earned an insanely undeserved reputation for being highly efficient and always up to date on procedures. People always seem to think I know what’s going and and what’s to be done about it. I don’t know where this delusion formed, but I can tell you, not only is it a lot of pressure, it’s mostly not true.

While I do strive to be well organised at work, in my real life, I am a master procrastinator. For example, it’s taken me a week to actually write this post. I can ignore dishes like a champ, and I’ll walk around with chipped nails for weeks. By far my greatest accomplishment in procrastination is my ability to avoid working out. Any excuse to not sweat, and I’m right on top of it. Yesterday I went to the dentist and couldn’t feel half my face for about four hours. My legs worked perfectly fine, but that didn’t stop me from sitting on the couch all night.

Pizza Rustica | How to be Aweome on $20 a Day

This Pizza Rustica takes a bit of time and effort up front to make. Nothing tricky, just a lot of steps. Make it on a lazy weekend, then when the week nights roll around and you don’t feel like making dinner, you can procrastinate by eating your leftover Pizza Rustica. It will be just as awesome the next day, and there won’t be any pots and pans to clean up.

Pizza Rustica is really more of a meat pie. Layers of cheese and Italian sausage and deli meats are tucked inside a flaky crust. You can definitely adjust based on what’s available at your grocery store. As long as you keep the measurements roughly the same, the flavors can be switched up as you like. It’s gonna be delicious any way you make it. And don’t worry if, like me, you’re terrible at rolling out dough. It’s got the word rustic in the name. 

Pizza Rustica | How to be Aweome on $20 a Day

Procrastinators get a bad rap. When dinner tastes this great, who cares if you made it yesterday.

Pizza Rustica
Serves 6
Pizza Rustica is an Italian inspired meat pie loaded with flavor and just as great on day two.
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Prep Time
45 min
Cook Time
55 min
Prep Time
45 min
Cook Time
55 min
For the pastry
  1. 1-2/3 cups all-purpose flour
  2. 1/2 cup cold unsalted butter, cut into chunks
  3. 2 egg yolks
  4. 2 tablespoons water
  5. 1 teaspon salt
  6. 1 tablespoon sugar
For the filling
  1. 4 ounces Italian sausage, casing removed
  2. 1 tablespoon olive oil
  3. 8 ounces ricotta
  4. 2 ounces provolone, shredded or cut into small cubes
  5. 4 ounces fresh mozarella, cut into cubes
  6. 1/4 cup grated parmesan
  7. 1/2 clove garlic, chopped
  8. 2 tablespons chopped flat-leaf parsley
  9. 2 pinches crushed red chili flakes
  10. 4 ounces proscuitto, roughly chopped
  11. 4 ounces mortadella, roughly chopped
  12. 2 eggs, lightly beaten
  13. Black pepper
  14. About 1 tablespoon dried bread crumbs
For the glaze
  1. 1 egg yolk
  2. 2 tablespoons milk
  3. Pinch of salt
Instructions
  1. Put the flour and butter together in a dish and stash it in the freezer for 10 minutes. Stir together the egg yolks, water, and salt, and put that in the fridge as well.
  2. Once everything is well chilled, place your butter and flour as well as the sugar into a food processor and pulse until you've got a mixture that looks like wet sand. Add the wet ingredients and process until the dough starts to come together but is still a bit loose. I sometimes have to add a bit of extra water, but just add a teaspoon at a time.
  3. Tip the mixture out onto a clean counter and press it together with your hands. Divide the dough 60/40 into two discs (you'll need more dough for the bottom than the top), wrap in plastic wrap, and store in the fridge while you get on with your filling.
  4. Preheat your oven to 400F (200C), and if you have a baking sheet that your 8-inch springform pan can rest comfortably on, pop that in the oven to heat up as well. If you don't have one, it's not the end of the world, your bottom crust will just be a little more wet.
  5. Heat your olive oil in a skillet and crumble your deskinned sausage into the pan. Cook up your sausage until it nice and brown, then transfer it to a large mixing bowl.
  6. To your sausage, add your remaining filling ingredients except for the bread crumbs. Gently mix it all together.
  7. Roll out your larger disc of dough between two layers of plastic wrap until it's big enough to cover the bottom of your 8-inch springform pan and come up the sides. It's okay if it hangs over a bit. Sprinkle the bottom of your pie with the breadcrumbs. Don't worry about measuring. Just sprinkle until you have a fine layer across the bottom. Pour in your filling and spread it evenly over the crust.
  8. Roll out your second disc between layers of plastic wrap until it is big enough to cover the top of your pie. Place it on top of your pie, then fold over any overhanging dough to seal in your filling. Press the edges down with a fork, and poke several holes in the top of your pie with your fork for ventilation.
  9. In a small dish, whisk together your glaze ingredients and use a pastry brush to brush it evenly over the top of your pie. This will give it a lovely brown shiny top.
  10. Place your pie into the oven, on the hot baking sheet if you have it. Bake for 10 minutes at this temperature, and then lower the heat to 350F (175C) and bake for another 45 minutes.
  11. Allow your pie t cool for at least 10 minutes. Loosen the edges with a knife before removing the collar and slicing into it.
  12. Store any leftovers tightly covered in the refrigerator. It will be totally awesome the next day.
Adapted from How to be a Domestic Goddess by Nigella Lawson
http://awesomeon20.com/
Awesome in August
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Awesome in August

Awesome in August

Awesome in August

August started out with such promise. I felt motivated and inspired. I was taking care of business and trying new things. It was a beautiful couple of weeks. Then the kids came back to school and that weight settled back on my shoulders. Some inexplicable decisions were made that adversely affected people I love, and I almost let it drown me. But right now I’m feeling a glimmer of hope. Maybe I can pull it back. Maybe I can have it all. Or at least most of it.

August is always an austere month following a month of summer fun. We did manage to make it to the movies to see War for the Planet of the Apes. Somebody please give Andy Serkis some trophies. We also tried out the new Glasgow location of The Counter. It was just as good as I remembered it.

I read Walter Isaacson’s Einstein biography. I’ll admit that a lot of the science was over my head, but the personal stuff was fascinating. How does the man who’s name now means genius go about being an actual human in the real world? The answer is with great difficulty just like the rest of us.

Much of the states is still crippled by insane heat, but we’ve had miserable rain all month. I’m already getting excited about sweaters and boots and pumpkin spice chai. 

I’m also ready to eat these Egg & Cheese Hash Brown Waffles. I’m up for waffling everything.

This Six Layer S’mores Cake is bonkers.

And please can we have these Chocolate Chip Cookie Cups because the world needs more happiness, and I think this is it.

Passion Fruit Green Tea | How to be Awesome on $20 a Day

Your favorites this month were consistent and strong. Peanut Butter Fudge, Buffalo Chicken Pinwheels, and Passion Fruit Green Tea. I’m into it.

Time passes whether we’re ready for it or night, so I guess we better get on board and make it amazing. Let’s go live, friends.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day
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Pizza Rustica | How to be Aweome on $20 a Day
Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Nutella No-Bake Cookies

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Admit it, at some point in your life you’ve sat down on the couch with a spoon and a jar of Nutella and given yourself over to the undeniable sweetness. You’ve given up on life for five minutes, consequences be damned, and dug in, unadulterated, shameless. We’ve all been there.

It’s been a hell of a week. I know I’m not the only one who’s felt the need to push pause on reality for a few days. I’m craving safety and familiarity. I’m not in the mood, just now, to challenge myself or try something new. I’m wishing for a time machine or a magic wand or the power of mind control. But lacking supernatural powers, I’ll settle for cookies.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I didn’t quite go all the way to a jar and a spoon, but this may be the next best thing. Nutella No-Bake Cookies are outrageously simple to make, and except for the actual Nutella itself, I already had all the ingredients on hand. It does take a tiny bit of patience as  you have to let them set up before shoveling them in, but just take a nice cozy nap while you wait.

These cookies are sweet, chocolaty, chewy, and irresistable. Genuinely, your new biggest problem will become trying to stop eating them.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I know you can’t really heal yourself with cookies, but it probably won’t kill you to eat a few too many Nutella No-Bake Cookies for one day.

Nutella No-Bake Cookies
Yields 32
Nutella No-Bake Cookies will erase all your problems by creating a new one, how to stop eating these cookies.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 cups sugar
  2. 1/4 cup cocoa powder
  3. 1/2 cup milk
  4. 4 ounces butter
  5. 1 teaspoon vanilla extract
  6. pinch of salt
  7. 1/4 cup smooth peanut butter
  8. 1/4 cup chocolate hazelnut spread
  9. 3 cups quick-cooking oats
Instructions
  1. Add sugar, cocoa, milk, and butter to a medium sauce pan and heat over medium low heat, stirring occasionally to combine. Bring the mixture to a boil and allow it to boil for one minute before removing it from the heat.
  2. While your sugar mixture is cooking, make sure you measure out your remaining ingredients so that you're ready to add them right away. Once you've taken your pan off the heat, stir in the vanilla, salt, peanut butter, chocolate hazelnut spread, and oats until combined.
  3. Use a cookie scoop or spoon to scoop out your cookies onto a parchment lined tray. Leave a little space as the cookies, especially the first few, may spread.
  4. Allow the cookies to cool completely. Store in an air-tight container in a cool place if you don't eat them all in one sitting.
Adapted from Shugary Sweets
Adapted from Shugary Sweets
http://awesomeon20.com/
Mexican Lasagna | How to Be Awesome on $20 a Day
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