
Around this time of year, my blog starts getting tons of hits from people searching pizzagaina because of this blog post from 2008. There's not much info in that post, but I think my pic is near the top of the google search results so it gets lots of clicks. Anyway, since these people are most likely looking for a recipe, I asked my grandmother if she would share her recipe with me.
There are lots of recipes for pizzagaina and they all vary slightly. This is the recipe that has been passed down in my family from generation to generation. Unfortunately, my grandmother (just like everyone before her) always makes several pies, so this recipe is for 10 pies! You can try and do the math if you are not up to eating 10 pizzagainas ;)
On a slightly comical (yet functional) side note, in order to mix all of these ingredients, my grandmother mixes the ingredients in a large 20 quart Rubbermaid storage container whose sole use is for making pizzagaina once a year.
PIZZAGAINA RECIPE:
This recipe is for ten 10" pies.
All pies should be baked in a preheated 350 degree oven.
1. Make pie crusts (twelve boxes of pie crust mix will make 10 tops and bottoms) or use premade pie crusts.
2. Cook 1 pound box of rice with no salt.
3. Cut into 1/4" pieces or smaller:
- 7 lbs of pre-cooked ham - butt end (par-boil the ham first to remove some salt and make it easier to cut)
- 4 lbs Genoa salami
- 4 ilbs fresh basket cheese
4. Mix rice, meats, and cheese in a large bowl with:
- 6 dozen extra large eggs
- 1/2 lb grated Italian cheese
- pepper to taste
5. Distribute mixed ingredients into 10 pie crust lined pans.
6. Cover each with pie top, slit top for steam, and brush each top with an egg wash.
7. Bake approximately 1 hour or until top is golden brown.
Serve warm or cold.
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If you give it a try, I hope you like it. My grandmother is getting ready to start baking this week and I know my pie will be coming to me on Easter :)