Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie
"This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people.
The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday.
I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc.
** See photos for stages of preparation from start to finish **
Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's."
photo by anniesnomsblog
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Serves:
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28-32
ingredients
- 2 1⁄2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
- 1⁄4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
- 1⁄4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
- 1⁄4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
- 1⁄4 lb hard salami
- 1⁄4 lb genoa salami
- 1 lb fresh mozzarella cheese
- 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
- 1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
- 3 lbs ricotta cheese
- 1 stick pepperoni (sliced)
- 3 tablespoons parmesan cheese
- 15 eggs
- 4 lbs pizza dough
directions
- Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
- Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
- Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
- Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
- Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.
Questions & Replies
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This sounds delish. My aunt always makes this but doesn't live close anymore. The recipe says to turn upside down overnight on a large board then tells how to refrigerate. Do you leave it out of the refrigerator overnight after it's cooked?
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what size pan do you use
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Can someone please tell me the exact size pan they used? I am making this today and really need to know. -
Hello Jersey Girl...I am planning on making the Pizzagaina tomorrow and bought a 16X13 Roasting Pan. Is that going to be too big? Please let me know. I would rather find out sooner than later. And you said Northern NJ. I am originally from Lodi. Thank you. Donna
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is there a way to downsize please?
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Reviews
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Finally this recipie has surfaced!!! My grandmother's grandmother who came from Naples, made this on easter according to her and she has been looking for a recipie that was close to her grandmothers and this is it! We have tried others, but this is almost exact to what she put in it says my grandmother. A bit time consuming and costly, but totally worth it!
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My Mother-in-law makes these pies before Easter . She uses regular pie dishes....just makes a lot !!
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This is the second Easter that I'm using this recipe. I've been stalking my local Italian market for the basket cheese and it finally came in! There is really nothing that needs to be tweaked on this recipe but I've decided to add a little sopressata this year too. Can't wait until next Saturday to eat some! -
I had been wanting to make this recipe for a very long time. The only thing I did was cut the recipe in half. It was delicious! The family loved it at Easter. Thank you for a new holiday tradition! -
This has been a tradition in our family since my great grandparents came from Italy. It is our most loved pie, and we make it for every occasion we can! Thanks so much for sharing!
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Tweaks
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I made this and found if you drain the water from the ricotta and the fresh basket cheese there is no need to wrap in paper towels foil and dish towel.
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What
RECIPE SUBMITTED BY
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
