Traditional Italian Easter Pie In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. add filling to the pie and smooth out the top. top with other half of pie dough. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball. lay out a piece of plastic wrap. dump the dough on to the plastic wrap and press together into a disk shape. wrap in plastic wrap and refrigerate for at least an hour or overnight.
Traditional Italian Easter Pie Instructions. preheat oven to 475º f (250º c) shape and flatten by hand ⅔ of the dough for the bottom, and place in an oiled pie dish (let some overhang). the dough is easier to work with if you form two balls and let them rest for 10 minutes. beat the eggs, water, salt, pepper. Make the filling: in a large mixing bowl, combine the ricotta, mozzarella or provolone, pecorino romano or parmesan, prosciutto, salami, ham, eggs, salt, and pepper. mix the ingredients until well combined. assemble the pie: roll out one half and line the bottom and sides of a greased 8 inch springform pan. Cut four slits at right angles on dough top. with a fork, beat together the egg yolk and heavy cream, and brush over the top and crust of the pie. bake the pie until the crust is golden brown and the cheese is bubbling through the slits on top, about 50 minutes. let the pie sit for at least 30 minutes before serving. Rinse in cold water, drain, and chop. in a medium bowl, beat together 4 of the eggs. push the ricotta through a strainer into the bowl, being sure to scrap the underside of the strainer for excess ricotta. mix in the parmesan, bread crumbs, heavy cream, salt, pepper, chopped chard, and marjoram.
Italian Easter Pie Recipe How To Make Pizza Rustica Real Simple Cut four slits at right angles on dough top. with a fork, beat together the egg yolk and heavy cream, and brush over the top and crust of the pie. bake the pie until the crust is golden brown and the cheese is bubbling through the slits on top, about 50 minutes. let the pie sit for at least 30 minutes before serving. Rinse in cold water, drain, and chop. in a medium bowl, beat together 4 of the eggs. push the ricotta through a strainer into the bowl, being sure to scrap the underside of the strainer for excess ricotta. mix in the parmesan, bread crumbs, heavy cream, salt, pepper, chopped chard, and marjoram. Make the filling. cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside. mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. add the cubed salami (2 cups), scamorza (1 cup), grated pecorino cheese (⅔ cup) and black pepper and mix to combine. To make the filling: hard boil and peel 6 of the eggs. place the hard boiled eggs, ham (cut in chunks), and fresh parsley in the work bowl of a food processor. process until chopped and combined. don't over process; the ham and eggs should still be a bit chunky. you can also simply dice the eggs and ham by hand.
Traditional Italian Easter Pie Make the filling. cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside. mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. add the cubed salami (2 cups), scamorza (1 cup), grated pecorino cheese (⅔ cup) and black pepper and mix to combine. To make the filling: hard boil and peel 6 of the eggs. place the hard boiled eggs, ham (cut in chunks), and fresh parsley in the work bowl of a food processor. process until chopped and combined. don't over process; the ham and eggs should still be a bit chunky. you can also simply dice the eggs and ham by hand.
Italian Easter Pie Recipe King Arthur Flour
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