-It's like a big
charcuterie board in a pie. [ Laughs ] We're making Pizza Piena. Or also known as pizza rustica. Or also known as ham pie. Or pizza gain. Pizza rustica is really like
flaky kind of fat filled dough that you're baking into
a springform pan or into a sheet tray or whatever and filling it
with eggs and mozzarella and sausage and pepperoni
and salami and ham and ricotta cheese
and mozzarella. And you're going to bake it. And this is
the most delicious thing. Italians usually
eat it during Easter. I think it's mainly like a Neapolitan dish,
like from Naples, so like predominant
in the south of Italy. The reason why it was made
and eaten during Easter is that a lot of people gave up these ingredients
for Lent, right? Like, you're not eating
meats or dairy during Lent. And so eating this is going
to help you break your Lent. It's going to break
your fast or whatever. There's three kinds
of cheeses in it, four kinds of meat,
seven, eight, nine, 10 eggs. This is insane. Into the dough, we're doing
a little bit of flour. When I say a little bit,
I mean, like 3 cups. We're gonna do some salt.
We're gonna do some pepper. And I'm also going to do,
you guessed it, lard. Why? Because this
is called pizza gain. Mainly it means pizza gain,
you gain weight, okay? So we're going to use all of
the fattest and most delicious things that you can find
in the Italian deli. So I'm using actually,
like, bacon fat, bacon grease. You can use lard,
whatever you want. I mean, bacon
is going to be good. We're adding basically
another flavor of meat to this. So anyways,
that's what's happening there. My grandmother actually,
Antoinette, God rest her soul, that Aunt Anutty,
that's what we called her. She is an insane woman.
I love her. I miss her. She would make this
for Easter for us. It was very different from this. And I think that
a lot of Italians have a different variation. Like, every household has their
own kind of way of making this. My grandfather
would take the ham hocks, and he would just sit there
and just, you know, shred the ham
as finely as possible, like, into like
all these little shreds. Now, you notice there are
no ingredients here that look like that. I'm not giving you
my family recipe. All right? This is a variation
of my family recipe. It is not my grandmother's
recipe whatsoever. This dough is going to be
really flaky. It's going to be full. I mean, there's a lot of
olive oil in here. It's very rich.
Three eggs. The lard. I just add a little bit
of water into this, as well. We're just going to mix this
all up with our hands. Look at this.
This is the sloppiest dough. This is your daily
intake of calories in one slice of this probably. This is basically done. It's like a very soft dough,
as you can see. This is for the crust. I'm not trying to, like,
overwork it and, like, really push it together
too much. Look at this. Like, it's pretty.
It's like dry, also. But like really it is oily. It's like oily and fatty. I'm going to wrap it up
in some plastic wrap. I'll divide it. Oh, mamma mia. I love this recipe. It wasn't Easter
without grandma's ham pie. Our dough is chilling
in the fridge. We are going to
make the filling now. So sausage. Delish. Snacking ham and ham. Pepperoni and salami. And then our cheeses.
Three kinds of cheeses. We have mozzarella. We have parmesan. And the ricotta. Once again, snacking ham. Oh, man, I missed. Ew.
I think it's in my hair. Anyways... [ Laughter ] We're gonna heat up
a little bit of olive oil, and we're going to cook
our sausage, okay? Gonna cook up
the sausage back here until it's cooked all through. If you're like,
"I don't want to use sausage," you could add more ham
or more pepperoni. You could switch this up,
and like I said, I feel like every Italian family
has their own version of this. Go with what's in your heart,
go with what your family does. Here's Ernie and Nance,
my grandparents. Aren't they the cutest? All right. Oh, yeah. Look at that. All right, the sausage
is nice and frisky and cooked, looking beautiful. We're going to put it in a bowl
here and just let it cool down because we're adding
so many eggs and cheeses and stuff into this filling. We don't want to add our sausage
in while it's hot because it's going to
just like cook the egg, it's going to melt the cheese. Anyways, there might be a little bit extra here
for snacking sausage, too. While this cools,
we're gonna get the rest of the stuff for our
filling ready. Okay, so some people,
they actually use hard boiled eggs in the mixture,
which is great. I've done that, as well.
Highly recommend it. But for this one,
we're not going to do that. We're going to save
one of these eggs because we're going to brush
the top of our pastry with the egg for
a little egg wash action. Give these a little nice beat. We can season them
with some salt and pepper. And we're going to add
in our ham, our mozzarella. Snacking cheese. Parmesan. And our ricotta. This is like a pound of ricotta. I'm literally using the
smallest bowl, so that's great. We got salami and pepperoni. Dice up the old pepperoni. Get that in. Oh, my God.
I might have to change bowls. We're going to go big boy here. I tried.
It was never going to work. Next up is the salami.
So much easier. Look, I don't have to worry
about it spilling or anything. Look at this.
So much room to play with. All right. Just dicing this up
into little cubes. All about the same size,
but quarter inch dices. Bite size little pieces.
Whew. I'm working up a sweat
in my sweatshirt. Mix her on up. What a beautiful thing.
Okay, ooh, that salami is spicy. Whew! You know what helps with
the spice. Snacking cheese. We're going to let the sausage
cool a little bit. We're going to add
it into the filling. The dough is in the fridge. We're going to roll
that out shortly, and then we're going
to assemble everything, okay? So we're going to make this
in a springform pan. It's really great. We made the spaghetti pie in it,
if you remember that. And the we're going to start
rolling out our dough. Okay, so yesterday I was like,
spoiler alert. I decided that I was going to
make a swap of this recipe because it takes
a while to cook, and it's, you know, whatever. I just wanted to --
I like to eat this cold. You can eat this hot or cold, but I want to have it cold
for the video, for you guys. So I was making it yesterday, and, guys, I was like
rolling it out and stuff. The lights were flashing,
and all I could think was, is that Antoinette,
my grandmother, was cursing me because she's done it before. She's like that. She's crazy. As I'm saying this,
I realize that I'm the one who sounds crazy
since she's dead. But bear in mind that when
we were children, my cousins Anthony, Stephanie,
my sister Amanda and I, we decided to put on
like a play about Easter that was based on nothing
and completely ridiculous. We were like doing this thing,
and we were all laughing and having a little bit
too much fun about the resurrection
of Christ. There was a thunderstorm
while this was happening, and we lost power. And my grandmother, who is
quite religious, was just like, "See? God is punishing you!" Like, she was so angry at us
for doing this little play, and she thought that God
was smiting us. Anyways, as I was making
this yesterday, and I realized, I was like, "I'm not doing
Antoinette's recipe, and my lights are flashing,
the dough wasn't working." I was like,
"This is Antoinette's work. This is Antoinette's work, 100%" So anyways,
I just have to say that, "Antoinette, I'm doing you
a favor by not giving the world your recipe. You shouldn't be mean
to me about this. Don't be angry, Grammy. Just be happy that I'm not
giving away your secrets." There's no need
to oil your pan for this because there is so much oil
and fat in your dough. Now, this is falling apart.
Don't you forget it. This is 100% falling apart. It's fine because what I'm going
going to do is patch it up. Right on that. Whoops, I lost some dough. Now we're just going
to work on patching it because it is a mess right now. It's in the filling. Oh, my God, listen to that. Put the filling in now,
and then I'm gonna roll the top, put it in there, crust it up. Here we are. Spread it in a nice
little even layer. I'm gonna put this aside. And now we're going to roll out
the bit that's going to go on the top, too. So also, I will just say this. I hate, hate,
hate rolling out pie dough. I'm not good at it,
as you can see. I dislike it. I think it's annoying. How many different ways
can I say I don't like it and how annoying it is? I don't know, but that's
how I feel about it. There we go. Just patch up
that little hole there. This looks great.
And by great, I mean fine. ♪♪ All right, so now
she's in there. Then we're just going
to form it in here. I'm just gonna, like,
crimped the sides, the edges all together. Okay, now we're just going to
crimp -- so we're going to do, like, the classic like this. We're gonna pinch it
and push it, okay? Just like that. Store bought pie crusts
are disgusting. If you're going to make pie,
like, make your own pie crust for sure. I mean, there is something
like very beautiful. I just don't have patience
for pie crusts. I'm like,
"Okay, we're done here." Look at it. We got a little hole,
but it's all good. Nice and crimped.
That doesn't look too bad. So I'm going to get a tray. We set our event to 350. We're going to bake
this bad boy. The egg wash is just egg
and some milk or cream or whatever whisked together. You could also just use cream, you could also just use
an egg on top. Doesn't matter. And we're going to brush
the whole top of this bad boy with this. Now, I've set my oven
temperature to 350. So this is going to bake
for about a half an hour or so at 350. And then I'm going to lower
the temperature to 300 and let it keep cooking
until it's done for like another hour or so. It's going to get nice
and golden on top and cook through and just be
generally delicious. And then I'm going to season it
with salt and pepper. Into the oven it goes. 350, half an hour,
lower the temp down to 300. Keep on going.
It's going to be good. Look at it. Like, this looks
beautiful, actually. You're welcome.
I did a good job. Even though I hate making pies,
I think I did a very nice job. All right. There we go, and now we wait,
wait, wait, wait, wait, wait, wait, wait,
wait, wait, wait, wait, wait for that shit to cook. Well, guess what, guys? I wasn't lying when I said that
I made this yesterday already. So don't worry.
I'll get some pictures of it, some videos of it going in
and out of the oven. But meanwhile,
it's pepperoni time. [ Laughs ] Stupid. All right,
let's see where my knife is. Let's cut this bad boy, huh? Hey, hey, hey.
You guys ready? Oh, man, you're in for a treat
because this is quite a thing of beauty. Oh, yeah. Oh, my God. It's so cute. Mm. Oh, man. This is so good. It's so rich and cheesy
and eggy. And like all of the meat's
inside of it. Oh, man, I love it. Now, if you were going to do
like hard boiled eggs in there, you see the hard
boiled egg in there, as well. You got the spicy pepperoni. I can taste salami in the ham.
The crust is delicious. It's like still
really flaky and stuff. Mm. My grandmother would always
fly down and bring this. Grammy Antoinette,
you live on in ham pie. That is for sure. And now forever in this video,
so that's awesome. For the recipe,
click the link below for not my grandmother's recipe
and hashtag #cookmunchies. Enjoy. Thank you. ♪♪ ♪ Snackin' cheese,
snackin' cheese ♪ Oh, dang it. Snackin' cheese! ♪ Snackin' cheese,
snackin' cheese ♪ Oh, dang it. Snackin' cheese!
