Pizza Rustica - Easter Meat & Cheese Pie - Food Wishes 

brilliant

Dude... I'm totally stealing this and posting it on Twitter. 😂🤣😂

@@toferj7441 I mean they stole it to post here so all's fair in love and commenting.

@Sullivan Ramsel ROTFLMAO! 😂 Hate to brake it to you but that's not quite what they did. During the Middle Ages (& right up to the early 20th century in fact) if you had to be quarantined in Venice. Once you were discovered to be infected they would drag you to a boat & dump you on a tiny island on the outskirts of the harbour. You had to stay there for 40 days & if at the end of the 40 days you were still alive. & showed no signs of being infected 'technically' you were supposed to be allowed back into the city. Although in reality they just left you there till whatever disease/plauge had landed you there had disappeared from the city. If you lived you returned to your life as before if not then you'd end up in the island's plauge pit. Still beats being stuck on a Carnival Cruise for 40 days. 💀😷💀

Omfg brilliant 😂😂😂

Didn't Ringo Starr sing that? Something like "Got to not get fussed if you want to crimp your crust, 'cause you know it don't come easy."

"Crimpin' ain't easy, but it sure looks like fun"

Ah, I thought he was referencing the Menzingers.

I would buy that

@Ken MacDonald And a little touch of cayenne.

@Ken MacDonald ....& maybe some "spatulate" or "forkulate"...LOL... : )

Absolutely! I get it now.

Absolutely 👍🏼😂

John is more entertaining

Every darn time 😂

I would rather eat a thousand packet Hollandaise sauces than ever waste my time making one from scratch again.

I think you have to speak it's native tongue.

@@kbowler9266 Perhaps. But don't bother to learn dutch, despite the name the sauce was invented in France. To cite the French wikipedia: The sauce was invented during the reign of Louis XIV to end fatty sauces. I shudder to think about the fatty sauces a sauce made of mostly butter was supposed to "end"...

@@deathsheadknight2137 Oh no! Sounds like you've had a lot of trouble. I made my first hollandaise sauce yesterday and I failed miserably the first time, following Chef John's recipe. I tried another recipe using a double boiler, and it came out beautifully, no problem. I don't even like hollandaise that much, so the only way I'm ever gonna eat it is homemade ; )

That incomparable, life-affirming feeling of standing at the top of a tall sunny mountain and looking down at the tiny world below and feeling the calm whooshes blowing gently through your hair

And this caption gem at 9:45 "..any combination of meeting Jesus you want"

Good idea. It's either that or drinking a dangerous amount of alcohol to try to get rid of the fear and anxiety.

yep. pastry terrifies me. maybe tortillas . . .

@@taniaelliott6625 I terrify pastry. That poor stuff just don't stand a chance.

@@vlc-cosplayer Lmao best comment made my day! 😂😂😂😂

If I were to add veggies would I have to par cook them to prevent sogginess?

John Ramos - not parboiling/frying risks soggyness whereas doing it will nullify that chance. Err on the side of caution and always parboil/fry first ;)

Just made this tonight. I was much more eggy (like a quiche) than what Chef John's looked like. I accidentally shredded the mozzarella before I realized he cubed it. That might have helped. But I actually used more cheese overall. If I make it again. I'll definitely use larger chunks of cheese, and less eggs and ricotta. Still, very good and flavorful.

_groan_

@@lynnwilhoite6194 heehee.

lol same Now iv made it work -but never pretty

I've learned over the decades my occasionally debilitating back pain has an emotional component. Since I was separated from the source it has only reappeared in earnest once, which coincided with a surprise phone call from my brother. Three years, nothing, three days of agony, pain free ever since, although I'm getting the slightest twinge at that exact spot as I type. Chef John is the king of cooking ain't he though.

Many people got a rise out of that.

If you are the Jesus of your cheese, this recipe could feed 5,000. ;-)

@@vicp7124 only after 3 days tho

completely underrated comment! cheers!

Um, it's cold, FRESH water though! :)

😆😆😆 meat beatin wasn't bad either. I'd say this one is one of Chef John's oscar winning performances ❤, OneSeriousPizzaFreak

Sad. You have no Easter, settling to pastry and jokes. Unsubscribed.

@@vrfvfdcdvgtre2369 Hey covfefe: I prefer pastry & jokes.

@@vrfvfdcdvgtre2369 .... eh??? Did you maybe take Holy Communion one too many times at Easter services... ???

Vrfvfd Cdvgtre Bye! 😀

This sort of reminds me of the Pizza Hut Priazzo that they sold in the 1980s

That does sound good! Make sure you saute that tasty veggie mix before you mix it into your filling so it doesn't get watery!

Try kimchi or sauerkraut as a topping or filling also. It sounds crazy but it's amazing. Squeeze all the water out first.

Wow I'd been pondering substitutions/ additions, and seeing these comments (which sound really good ) is giving me more ideas too! Yum!

What is this "replace" that you speak of? Don't you in addition to?

@@drwgisblaidd2650 Fair enough :') Chorizo and bacon would be good as well...

His calmly spoken jokes just thrown in there always get me... 😆You are after all the Jesus of your cheeses... 😂

Don't forget to wash your hands.

“Mmmmmmm....sacrilicious” - H Simpson

to the cheese, yes

I'm gonna have to use sacrilicious in conversation now thanks

"Blessed are the cheesemakers"

@@rob9027 From the Book of Brian.

he always does indeed

haha true he inspired me to make this this weekend 🤤

@@introckintro31 Niceee, I'm going to try it once I get time!:D

@@waseyypaxey3567 yeah

Have you tried ordering the items online? Just a suggestion. Maybe you can get them that way. I was able to get some food stuff I couldn't find in the shops by going online. Of course I'm in Australia so things might be a little different wherever you're at. Besta Luck in your hunt Duck. 💟 Hoppy Easter. 🐇

same here

Celebrate with us Orthodox next week. ☦

Correct

ArrowVisualDesign you have to forgive Chef; he says ree-coda instead of ri-gut-ta. Italian phrasing and serving not a forte.

Fork-u-late,,,,,,,, that's my new word

YES!!! TIMPANO from Big Night and uncle Babby

Funny movie.

OptimusWombat Haha...I thought this was going to be a David Seymour thread. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mAUnjS25Fuw.html

That was my first thought too. Me and a friend tried making a timpano after watching "Big Night"--it was good but that big thin crust was a hassle and necessitated going light on the sauce. So I've made it as a timpano-inspired casserole a few times since, just using the filling, which is quite similar to the pizza rustica filling, only more pasta and fewer eggs. It is yummers.

@@Appaddict01 Babby does it better. And that was like his SECOND video.

99.9999999% chance that Chef John (who was a culinary instructor, amongst other things) knows what a blind bake is, but perhaps your suggestion will educate some people who aren't familiar with the concept for other future projects.