Time to make the traditional Pizzagaina!
| EASTER PIE "PIZZAGAINA" | |
13 x 9 pan – greased and flour pan very well on bottom, inner corners and up sides. Crust Ingredients: 3 1/2 cups flour 3/4 cup Crisco 3 eggs 1 1/2 tsp. salt 1 tsp. pepper 3 tsp. baking powder 3/4 cup water (more or less as needed) Filling Ingredients: All meats should be purchased in solid chunks as you will be dicing them into 1/2" to 1/4" pieces. 12 eggs 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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