Gabriella Marchetti's Pizza Rustica

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Washington Post


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1 recipe Pasta Frolla con Limone, chilled (see related recipe)

1 pound fresh, unsalted cheese, such as "basket cheese" (1/2 basket) or 1 pound Greek feta cheese (see NOTE)

1 large ball fresh mozzarella cheese or 8-ounce package American-style mozzarella, diced or shredded

1 pound fresh ricotta cheese

1 cup (4 ounces) shredded sharp (or aged) provolone, such as Auricchio

1 1/2 cups (6 ounces) freshly grated imported Parmigiano-Reggiano cheese

1/2 cup (2 ounces) freshly grated pecorino Romano cheese

4 ounces mortadella in 1 thick slice, cut into small dice (about 2/3 cup)

4 ounces prosciutto, cut into small dice (about 2/3 cup)

4 ounces soppressata, cut into small dice (about 2/3 cup)


Freshly ground black pepper

3 large eggs, lightly beaten

1/4 cup half-and-half or whole milk

Butter, for the pan

Flour, for the work surface

1 large yolk, lightly beaten, for glazing the dough

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