My mother was a terrific cook and could prepare a meal that was so tasty using only what she had on hand.
When I look back, I wish that I had paid more attention to her cooking, but as with most young women at the time, we were too busy with other things.
I decided to start teaching Tricia and her husband Peter about some of the old recipes that we have been making for years, All of my family love the traditions from the Italian side of the family.
This year we started by working on the recipe for Easter Pie,
The filling for this recipe consists of prosciutto, dry italian sausage, basket cheese, ricotta cheese, and eggs. All of this is mixed together and poured into a springform pan that is lined with pizza dough.
Over the years I have tried using the dough recipe that was given to me from my mother in law, but I could never figure out what I was doing wrong. (Reminds me of a skit from “Everybody Loves Raymond” where the mother in law left out a key ingredient when sharing a recipe with Debra.
I finally decided to buy pizza dough from the local pizzeria and it was much easier to work with and tasted a heck of a lot better.
On Holy Thursday, Tricia came with her camera and took many photos as we progressed thru the recipe, it was a lot of fun and, as usual, lots of laughs.
Below is the recipe for a 9″ springform pan.
1/2 lb. prosciutto, 1/2 lb. Dry Italian sausage, 1-1/2 lbs Whole Milk Ricotta, 3/4 lb. Basket cheese (Scamuchatto) and 6 eggs.
I always trim the prosciutto to remove any silver skin and fat and then chop it coarsely in the Cuisinart. The dry sausage is chopped as well. The basket cheese is grated on a box grater for best results.
Mix all the ingredients together, pour into the springform pan lined with the rolled out pizza dough.
This year we used 2 medium size pizzas, one for the bottom and one for the top. Both worked well, and the trimmings can be deep-fried to make zeppole. But that’s a recipe and story for another day.
After filling pan, sprinkle grated parmesan cheese and a bit of freshly ground black pepper on top before covering
Brush top with beaten egg yolk for a nice glaze.
Make 3/4 4 ” slits in crust and place in a preheated 375 degee oven for about 1-1/2 hours. If crust starts to brown too quickly, cover loosely with foil.
The end result, perfect.