Get ready for Easter Sunday with YouTube star and cookbook author Laura Vitale’s recipes for a cheesy pizza rustica and a side of stuffed artichokes!
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#easterfood #eastersunday #food
>>> BACK NOW WITH “TODAY” FOOD. WE’RE GETTING READY FOR EASTER SUNDAY WITH OUR PAL, LAURA VIALL. THE YOUTUBE STAR AND COOKBOOK AUTHOR HAS THE PERFECT MENU FOR THIS WEEKEND, STARRING NOT ONE, BUT TWO HOLIDAY CLASSICS. AN ITALIAN EASTER PIE AND THE BEST STUFFED ARTICHOKE YOU WILL
EVER HAVE. CHEF, GREAT TO SEE YOU. WHAT MAKES THE EASTER PIE SO FAMILIAR FOR YOU, FOR YOUR CHILDHOOD? WHERE’D THAT COME FROM? >> SO WHEN I WAS GROWING UP IN NAPLES, WE MAKE SOMETHING CALL A PISTA THE, AND EVERYONE HAS THEIR OWN VERSION OF IT.
BUT IN NAPLES, YOU MAKE THIS FOR EASTER WEEKEND AND YOU REALLY PRIMARILY EAT IT ON EASTER MONDAY. SO IT’S MEANT TO BE EATEN COLD, AND IT MAKES FOR A GREAT MAKE-AHEAD. IT’S A PICNIC FOOD, BECAUSE ON EASTER MONDAY, YOU GO AWAY ON A
PICK NICK WITH THE FAMILY AND BRING PICKY FOOD. AND IT’S A MUST. >> SO MAKING THIS TAKES YOU RIGHT BACK? >> IT TAKES ME BACK TO MY NAHNA, TAKES ME BACK TO ME HAVING TO DO THIS JOB. SO FIRST START WITH THE DOUGH, A PRETTY STRAIGHTFORWARD PIZZA DOUGH.
ADD SUGAR >> WHAT KIND OF FLOUR? >> ALL-PURPOSE FLOUR, A LITTLE SALT, A LITTLE SUGAR. I USE INSTANT YEAST SO I DON’T HAVE TO BLOOM IT. GO AHEAD AND ADD SOME WATER, AND KNEAD IT UNTIL IT COMES TOGETHER. ALL OF IT IN. THEN PRETEND THIS IS ZHUZHING
UP, SO WE DON’T MAKE A LOT OF NOISE FOR YOU, AND THAT’S GOING TO COME TOGETHER INTO A PIZZA DOUGH. LET IT RISE, AND ONCE IT’S RISEN, YOU BUILD YOUR PIE. TO BUILD YOUR PIE, YOU NEEDS LOTS OF SALAMI, PROSCIUTTO, CAP C
ICOLA, BUT YOU CAN JUST USE DOUBLE OF SALAMI AND PROSCIUTTO. GIVE IT A NICE BIG ROUGH CHOP UNTIL IT LOOKS LIKE THIS, AND ADD SOME HARD-BOILED EGGS AND SOME SHARP PROVOLONE THAT’S BEEN FINELY DICED. AND THEN YOU’LL JUST MIX THIS AROUND A LITTLE BIT.
IF YOU WOULDN’T MIND, SIR. >> HAPPY TO HELP. >> AND IN HERE, I’M GOING TO MIX TOGETHER SOME RICOTTA, AND IN EVERY HOUSEHOLD, YOU’LL FIND DIFFERENT VERSIONS. MY MOTHER MAKES HER WITH WAY MORE RICOTTA THAN MONY NONA, BU IT VARIOUS. >> YOU CAN MAKE THIS ON SATURDAY.
AND YOU EAT IT COLD. IS IT SUPPOSED TO BE EATEN COLD? >> IT’S MEANT TO BE EATEN AT ROOM TEMPERATURE SO IT HOLDS TOGETHER. AND YOU WANT TO ADD THAT IN HERE, AND WHAT YOU DO IS YOU BASICALLY TAKE YOUR PIE CRUST —
YOUR PIZZA DOUGH THAT IT’S BEEN RISEN. AND YOU’LL TAKE THAT AND — RISEN. >> HE HAS RISEN! >> THAT’S RIGHT! >> NICE, CRAIG. >> YOU’LL ADD IT TO A 10-INCH CAKE PAN, IF YOU WILL. THEN YOU’LL ADD THAT MIXTURE TO YOUR CAKE PAN.
I LIKE TO ALSO ADD LOTS OF PARMIGIANO, YOU’LL ADD THAT STRAIGHT IN HERE AND THAT WILL PUFF AS IT BAKES AND IT’S SO DELICIOUS, AND TAKE SOME OF THE PIZZA DOUGH, BECAUSE YOU’LL DIVIDE THAT INTO TWO — >> YOU COULD ADD ANYTHING HERE, RIGHT?
THERE COULD BE OLIVES IN HERE, ANYTHING. >> YOU COULD. AND IT’S REALLY GREAT TO BE EATEN ON YOUR ANTIPASTO PLATTER COLD WITH FAVA BEANS. >> WHAT IS THE RELATIONSHIP BETWEEN THE SALT AND THE RISING OF THE DOUGH? >> THE SALT IS TO ENHANCE ALL
THE FLAVORS OF EVERYTHING ELSE. AND YOU’LL JUST TRIM THIS DOWN, YOU’LL BRUSH THE TOP WITH A LITTLE BIT OF OLIVE OIL AND BAKE IT UNTIL GOLDEN BROWN AND GORGEOUS. MAKE A LITTLE SLIT SO IT VENTS AS IT BASIC. >> HOW IS IT, GUYS? >> REALLY GOOD.
>> NOW WE’LL MOVE ON TO ARTICHOKES. >> WHY WOULD EVER EAT A QUICHE AGAIN IF YOU COULD EAT THIS. >> YOU’LL MOVE ON TO ARTICHOKES. ARTICHOKES IS A MUST ON THE EASTER TABLE. WHEN WE HAVE THEM BOILED, IT GOES ON YOUR ANTIPASTO PLATTER
WITH LIKE YOUR FAVA BEANS AND YOUR FAMILY. FIND REALLY GOOD PISTARUSTICA. FIND REALLY GOOD ARTICHOKES. THEY SHOULD BE BIG AND BRIGHT AND GREEN. THEY CAN BE DIFFICULT TO FIND. THE IMPORTANT THING IS YOU GET RID OF THE FEW LAYERS AT THE BOTTOM AND GO AHEAD AND SNIP THE
REST WITH SOME KITCHEN SHEARS. TAKE THE TOP, CUT IT OFF ALTOGETHER. KEEP A BOWL OF LEMON WATER HERE, THEY WILL OXIDIZE, AND USING THE SPOON, GET RID OF THE CHOKE AND PUT THEM IN THE BOWL TO STAY NICE AND COLD. THE FILLING IS BREAD CRUMBS,
CHEESE, PARSLEY, LOTS OF GARLIC, LOTS OF OLIVE OIL TO MOISTEN. A GOOD PINCH OF SALT. AND MIX IT TOGETHER, JUST STUFF YOUR ARTICHOKE. >> GETS ALL DOWN IN THERE. >> YOU WANT TO START THE ARTICHOKE, AND THE TRICK IS TO STUFF AND FAN IT WITH YOUR THUMB
AS YOU GO AROUND. AND BOIL IT IN PLENTY OF WATER FOR ABOUT AN HOUR UNTIL THEY’RE NICE AND TOUGH. >> YOU DIDN’T SKIMP ON THE BREAD CRUMBS.