Italian Country Loaf Rustica Recipes

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PIZZA RUSTICA

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 17



Pizza Rustica image

Steps:

  • Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
  • Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
  • Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
  • Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
  • Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
  • Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water

RUSTIC ITALIAN BREAD

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 1 loaf

Number Of Ingredients 8



Rustic Italian Bread image

Steps:

  • BREAD MACHINE DIRECTIONS
  • PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
  • SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
  • HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
  • CONVENTIONAL OVEN METHOD
  • SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
  • SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
  • HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
  • High Altitude (3500 ft.):
  • No change.

1 cup water, heated to 120 degrees to 130 degrees F
2 tbsps. Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 tsps. sugar
1/2 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
Cornmeal
1 large egg white, beaten

ITALIAN LOAF RUSTICA

My sister-in-law made this for a "sister's luncheon" and it was so delicious I had to make it myself. The recipe is as written, but next time, I'm going to use a little less sausage to reduce some of the bulk. Prep time includes rising and rest time for loaf.

Provided by MawMaw Angela

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15



Italian Loaf Rustica image

Steps:

  • Crumble sausage into large skillet (if sausage comes in casing, remove and discard casing).Add onion and garlic and sauté, stirring occasionally, until sausage is browned. Drain off fat; set sausage mixture aside to cool.
  • In large bowl, combine 1/2 cup all purpose flour, the whole-wheat flour, cornmeal, sugar, salt, and yeast. Stir in water and butter; mix will. Stir in remaining 1 cup flour to form a soft dough. Cover dough in bowl and let rest 10 minutes.
  • Grease 9- or 10-inch spring form pan. Stir down dough. With buttered fingers, press about 2/3 dough in bottom of greased pan. Add cheese and peppers to sausage mixture; spoon into center of dough. With spoon, spread and press filling toward edge of pan. leaving a 1/2=inch rim of dough at side. Drop remaining dough by tablespoonfuls over filling. With back of spoon or buttered fingers, carefully spread dough to cover and enclose filling (top will be rough). Cover loaf loosely with cloth. Let rise in warm place, away from drafts, until dough is double in size--20 to 30 minutes.
  • Heat oven to 400°F Brush top of dough with beaten egg; sprinkle with sesame seeds. Bake at 25 to 30 minutes or until bread pulls away from side of pan and loaf is golden brown. Cool 5 minutes. Loosen loaf from pan with knife; remove side of pan. To serve, cut into wedges; refrigerate leftovers.

Nutrition Facts : Calories 350.2, Fat 13.9, SaturatedFat 6.6, Cholesterol 65.2, Sodium 1009.8, Carbohydrate 35.5, Fiber 3, Sugar 2.4, Protein 21.4

1 lb sweet Italian sausage
1/2 cup chopped onion
2 -4 garlic cloves, finely chopped
1 1/2 cups unsifted all-purpose flour
1/2 cup unsifted whole wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 ounces fast-rising active dry yeast
1 1/2 cups hot water
2 teaspoons butter or 2 teaspoons margarine, softened
1/2 lb mozzarella cheese, cubed (2 cups)
1 (7 ounce) jar roasted red peppers, drained and chopped
1 large egg, beaten
2 -3 teaspoons sesame seeds

ITALIAN COUNTRY LOAF RUSTICA

Number Of Ingredients 17



Italian Country Loaf Rustica image

Steps:

  • If sausage comes in casing, remove casing break up. In large skillet, brown sausage, onion and garlic.** Drain set aside.For the bread, in large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, cornmeal, sugar, salt and yeast blend well. Stir in hot water and margarine mix well. Stir in remaining 1 cup all-purpose flour to form a stiff batter. Cover let rest 10 minutes.Grease 9- or 10-inch springform pan. Stir down dough. Spread about 2/3 of dough in bottom and 2-inches up sides of greased pan. Add cheese and peppers to meat mixture spoon over dough. Gently pull dough on sides over meat mixture. Drop tablespoonfuls of remaining dough over filling. With back of spoon or buttered fingers, carefully spread to cover. (Top will appear rough.) Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, 20 to 30 minutes.Heat oven to 400°F. Brush top of dough with beaten egg sprinkle with sesame seed. Bake at 400°F. for 25 to 35 minutes or until bread begins to pull away from sides of pan and edges are deep golden brown. Cool 5 minutes. Loosen edges with knife remove sides of pan. To serve, cut into wedges. Store in refrigerator.TIPS:*Two medium chopped red bell peppers (1 1/4 cups) can be substituted for roasted red peppers.**If using chopped red bell peppers, cook with sausage, onion and garlic. Continue as directed above.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 350 Protein 19g Carbohydrate 35g Fat 15g Sodium 550mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FILLING
1 pound sweet Italian sausage
1/2 cup chopped onion
2 to 4 cloves garlic, minced
2 cups (8 oz.) cubed mozzarella cheese
1 (7-ounce) jar mild roasted red pepper, drained, chopped
BREAD
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 package fast-acting dry yeast
1 1/4 cups water, heated to 120 to 130°F.
2 teaspoons margarine or butter, softened
1 egg, beaten
2 to 3 teaspoons sesame seeds

EFFORTLESS RUSTIC BREAD

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5



Effortless Rustic Bread image

Steps:

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

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