HotmailBond with dad over pizza rustica
Larry Forgione and son Marc share a more than 100-year-old family recipe
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Cooking with dad June 11: Father-son cooking duo Larry and Marc Forgione show TODAY’s Ann Curry how to cook up pizza rustica. Today show |
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Recipes from TODAY |
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Cook pizza rustica with dad this Father's Day! This easy recipe courtesy of the Forgiones has been in their family for decades. Larry Forgione, of An American Place, along with his son Marc, of Forge restaurant, share the secret to this rustic and appetizing dish and a fruity dessert:
INGREDIENTS
The dough
The filling
For the dough: Mix together the required ingredients in a large bowl. Let it rest for 30 minutes. Divide into two portions. Roll each portion out to 1/8-inch thick. Place one portion into a spring-form pan. Dough should overlap edge of pan by 1/4 inch.
For the filling: Preheat oven to 350 degrees. Boil three of the eggs for 8 minutes. Run under cool water, peel and chop. Add all ingredients in a large bowl and mix to combine. Pour mixture into crust. Cover with top crust and pinch to close. Bake at 350 for 45 minutes to one hour until top is crusty and knife inserted comes out dry. Let cool to room temperature and serve with dressed mixed greens.
MANAGE YOUR RECIPES
INGREDIENTS
Combine first three ingredients in mixing bowl. Whip crème fraiche. Divide berries among four bowls. Top each serving with a dollop of crème fraiche.
MANAGE YOUR RECIPES
About the chefs: Larry Forgione is considered by many to be the godfather of American cooking. The chef and cookbook author has received numerous accolades and has launched at least two restaurants. His son, Marc, is following in his father's culinary footsteps as a chef. His first restaurant, Forge, is opening in New York City.
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