Easter Dinner and Pizza Rustica

 This week on What’s for Dinner Joe discusses Pizza Rustica and what he will be serving for Easter Dinner.


Pizza Rustica


Ricotta, cubed

Ham, cubed

Salami, cubed

Basket Cheese


Black Pepper

Puff Pastry


Pizza Rustica


Pepperoni, sliced and layered

Salami, sliced and layered

Ham, sliced and layered


Pizza Dough




Joe recommends finding a brand of meat that you like and sticking to it. This will give you consistently good Pizza Rustica.



Fish Pie






Ricotta Forte (Ricotta that has been aged for 30 years)




Joe’s Easter Sunday Manicotti


Basic Crêpe Dough


2 Eggs

¼ tsp. Salt

2 tsp. Melted Butter

2 tsp. Olive Oil

¾ cup Flour

¾ cup Milk



Mix dry ingredients together in one bowl. In a second bowl mix the wet ingredients. Then combine all ingredients together in a blender. Meanwhile heat a pan, once the pan is hot gently pour a thin layer of the crêpe mix into the pan. Flip the crêpe to cook the other side, once the crêpe is finished remove it from the pan and set aside. Continue to cook the crêpes until all the mix is used.



Basic Filling






Black Pepper

Pecorino Romano


Combine all ingredients in a bowl.


Once the crêpes are cool fill them with the ricotta mixture. Layer a baking dish with a thin layer of smooth marinara, then place the manicotti in the dish and layer with more sauce, finish by baking in the oven.



Mixed Colored Potato Salad


Blue Potatoes, small

Red Bliss Potatoes, small

Yukon Gold Potatoes, small

Apples, sliced

Toasted Pignoli Nuts

Herb Vinaigrette Dressing



Take the whole potatoes with the skin on and boil them until they can be pierced with a fork. Cool the potatoes. Meanwhile combine all the remaining ingredients in a bowl, except the arugula. Add the potatoes to the bowl and toss, add the arugula and gently incorporate it into the salad.



Deviled Eggs


Roasted Red Pepper, Strips


Hot Sauce



White Cheddar, shredded

Worcestershire Sauce

Toasted Pecans

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