Goutsone (Pizza Rustica - Italian Easter Meat Pie)
First of all, if you are a health-conscious person, you probably should
not read any further. Continue at your own risk... there are enough
calories here to feed an army for a week, not to mention the fat content.
Second, after hearing this dish pronounced
"Goutsone" for 58 years in Chicago by my family, my mom, now in her
90's, swears it is spelled Calzone. I would argue that this is not
a Calzone since we use pastry crust, not pizza dough, and the
preparation is entirely different.
Third, no one really knows what this dish is called. It goes by many
names and has lots of regional variants. Here are just a few of
the names it is know by according to this
Nevertheless, this dish is legendary for those who like heavy, Italian
cooking. It is traditionally served Easter morning. It should be
cooked the day before so it has time to marinate.
- Pizza Gaina (Full Pie - Americanized spelling based on pronunciation)
- Pizza Chiena (Full Pie - 'correct' Neapolitan-Italian spelling )
- Pizza Chena (Full Pie - 'alternate' Italian spelling )
- Pizza Cena (Dinner Pie - Alternate Italian name based on similar spelling)
- Pizza Rustica (Rustic Pie - Alternate Italian name and spelling)
- Pizza Ripiena (Full Pie - Similar Pie from Northern Italy)
- Pizza Pieno (Full Pie - Alternate name in Italian)
- Pizza Grana (Grain Pie) - Another "Easter Pie"
has a pretty decent version of this called
Easter Meat Pie.
This dish starts with a traditional
lard-based pie crust.
Below we describe the filling:
- 2 lbs. hot Italian Sausage (with fennel)
- 2 lbs. ricotta
- 3 cups freshly grated Romano Cheese
- 10 eggs
- 2 teaspoons fennel
- 2 teaspoons red pepper
Pre-cook the sausage with fennel (lightly brown). Strain the ricotta
overnight in the refrigerator. Beat 10 eggs in a large mixing
bowl. Add the sausage, Romano cheese and ricotta and mix together.
Put in a pie tin with top and bottom crust. Brush the top of the
crust with a mixture of 1 beaten egg and sugar. Cook at 350 degrees
until the crust starts browning (about 60 mins.).
There you have it - very simple. The filling varies from region to
region. Some put ham, prosciutto, or other meats into it. Generally
the more the merrier. The above recipe is our family version. The
Allrecipes.com recipe is also a solid choice.
There are lots of variants of the filling.
is a fairly authentic recipe that includes more Italian meats.
There you have it - one belly-busting wallop of cholesterol and fat which
will spoil you forever. This is one of my top two favorite Italian foods
(sfogliatella being the other one).