My cousins haven't gotten together to make pizzagaina since before COVID-- for the uninitiated, pizzagaina is a particular type of pizza rustica made with flaky pastry and stuffed with prosciutto, several kinds of ham, ricotta and various Italians cheese, and boiled eggs . . . and they are informally known to my family as "Easter pizza"-- but I am happy to say that we resurrected the tradition this year, at my cousin Geoff's house in North Brunswick and the Easter pizzas have risen again . . . we made ninety of them (and they are NOT easy to make . . . but my cousin Kim is a stern taskmaster and whipped the amateurs into shape, advising us and criticizing us on the amount of stuffing-- it always seems to be too much or too little-- the symmetry of the "toes" that seal the crust, the pressure of the "forking" the forgetting of the "fork-holes" and the ratio of boiled eggs to meat/cheese filling) and I can't explain how delicious I find these things, they are a true delicacy and it's very rare to see them in an Italian deli or market-- it seems like with pizzagaina, it's homemade or nothing (although some places sell a quiche-like pie shaped pizza rustica, but it's not the same) and I've got a bunch more in the freezer, so if you're at my house and very nice to me, maybe I'll share.
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| Kim, Eileen, Linda, and Cat |
4 comments:
No jokes with that name, nosiree!
Cook any yet? Would love to see the finished product.
on my way. seriously. save some.
i'll save some for you guys-- they are in the freezer!
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