Pizza Rustica

By: Olga Russo

Ingredients

  • 7 oz shell pasta

  • 12 eggs

  • ¾ cup ricotta cheese

  • 12 oz wheel queso fresco (tuma), chopped

  • 1 cup pecorino or parmesan cheese, grated

  • 1½ cups vegetable oil

  • 4–6 oz cacciatore or abruzzese dry Italian salame, cut into ¼ inch pieces

  • Salt and pepper to taste

Directions

  1. Cook shell pasta al dente (2 minutes less than package instructions), then put under cold water to cool and drain.

  2. In a large bowl beat the eggs with a fork, then add all other ingredients and mix.

    • Be careful with the salt, as the cheeses are salty on their own.

  3. Grease a 9×12×2 inch baking pan and pour mixture into it.

  4. Bake at 325°F for 45 to 55 minutes. Test with toothpick after 45 minutes; if it comes out clean it is ready.

  5. Let cool slightly, cut and serve. It is great at room temperature.