|EVERY FEW MINUTES|
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|EASTER PIE "PIZZAGAINA"|
13 x 9 pan – greased and flour pan very well on bottom, inner corners and up sides.
3 1/2 cups flour
3/4 cup Crisco
1 1/2 tsp. salt
1 tsp. pepper
3 tsp. baking powder
3/4 cup water (more or less as needed)
All meats should be purchased in solid chunks as you will be dicing them into 1/2" to 1/4" pieces.
1 basket of fresh Easter cheese (Fromaggio Fresca) to dice like the meat
3 lbs. Ricotta cheese
1/2 lb. aged provolone cheese in chunk to dice like the meat
1/2 lb. grated Romano cheese
1/2 lb. prosciutto
1/2 lb. capicola
1/2 lb. boiled ham
1/2 lb. Genoa salami
3/4 tsp. of coarsely ground or cracked multi colored peppercorns
2 sticks of dry sausage-sopressata (remove casing)
1 stick of pepperoni (remove casing)
Preparation for Crust:
Combine all ingredients to make dough, (don't work too hard to avoid making it tough) Line pan completely, gently pressing into the bottom, the corners and up the sides. Note: crust should be thicker than for a regular pie.
Preparation for Filling:
Dice all meat and hard cheeses, put aside. In a large bowl, mix with spoon the Ricotta, eggs and grated Romano cheese. Add diced meats, hard cheeses and pepper.
Pour into crust and bake at 325° for 1 1/2 hours or until filling is set – very, very light golden color on top – do not burn.
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