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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
A super-hearty pie, with a crisp golden pastry and a quiche-like filling. It's filled with sausagemeat, boiled eggs, eggs and ricotta cheese.
11 people made this
- 625g plain flour
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1 tablespoon baking powder
- 125ml vegetable oil
- 250ml milk
- 3 eggs
- 1.25kg mild Italian sausages, casings removed
- 1.4kg ricotta cheese
- 5 eggs
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 9 hard-boiled eggs, sliced
- 1 egg, beaten
MethodPrep:30min ›Cook:1hr ›Extra time:1hr30min › Ready in:3hr
- Make the pastry first. In a large bowl, stir together the flour, salt, sugar and baking powder. Combine the oil, milk and 3 eggs, pour into the dry ingredients and stir until the dough holds together well. If you have a stand mixer, use the dough hook attachment to mix until smooth.
- Preheat the oven to 180 C / Gas 4. Divide the dough in half. Roll out one half of the dough to fit a 35x45cm or similar sized baking tray with sides that come up at least 1.25cm. If the dough is too stiff to roll out to that size, let it rest for a few minutes and come back to it. Fit the dough into the baking tray. Set aside.
- Place the sausagemeat into a large frying pan over medium heat. Cook, stirring to crumble, until no longer pink. Drain off the fat and set aside to cool.
- Mix together the ricotta cheese, 5 eggs, salt, pepper and hard-boiled eggs in a large bowl. When the sausagemeat is cool, stir it into the cheese and eggs.
- Spread this mixture evenly over the dough in the pan. Roll out the remaining dough and place on top. Roll the edges and pinch together to seal. Brush the top layer of dough with the beaten egg.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 1 hour. Cool for at least 10 minutes before cutting into servings. This can be served warm or cold.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
This is the same recipe that was given to me when I was a newly wed living in the old Italian neighborhood in Chicago by by landlady. It is out of this world good - and is one of my favorite comfort foods. I love it best cold. Glad to find this recipe again.-24 Mar 2008
This is an old recipe my Grandmother and my Mom make. The only difference is we also add diced ham to it. That also makes it great. It is the best food!-29 May 2008
- 12 large eggs eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 pounds ricotta cheese
- ¼ cup miniature semisweet chocolate chips, or to taste
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup white sugar
- ½ cup shortening, chilled
- 1 tablespoon shortening, chilled
- 4 large eggs eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
Bake in preheated oven for 20 to 30 minutes remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Italian Easter Ricotta Pie Ingredients
This custardy Italian rice and ricotta pie is made with tangy orange zest and baked in a flaky phyllo dough crust. And while this traditional Italian ricotta pie might be fancy-looking, but it’s actually super simple to make with just 8 ingredients. This is what you’ll need.
- RICOTTA CHEESE: Ricotta cheese is a soft, wet Italian cheese that’s slightly sweet. For this recipe, use whole-milk ricotta cheese.
- CONFECTIONERS’ SUGAR: This recipe uses confectioners’ sugar (powdered sugar) in both the pie and as an optional garnish.
- PURE VANILLA EXTRACT
- ORANGE ZEST: You could also use lemon zest if you prefer.
- PRE-COOKED SHORT GRAINED RICE: If you’re short on time, you can use frozen, pre-cooked rice. Just heat it to room temperature before using.
- PHYLLO DOUGH: Store-bought phyllo dough works great for this ricotta pie recipe. Just make sure to defrost it per the package instruction before using it.
- MELTEDUNSALTED BUTTER
Italian Easter Pie
Some call it Pizza Rustica or a torta. I call it delicious.
- 2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe)
- ½ whole Small Onion, Finely Diced
- 2 teaspoons Olive Oil
- 6 whole Eggs
- 8 ounces, weight Ricotta Cheese
- 8 ounces, weight Diced Prosciutto
- 2 ounces, weight Sharp Provolone Cheese, Shredded
- 2 ounces, weight Grana Padano Cheese, Shredded
- 2 ounces, weight Fresh Mozzarella Cheese, Shredded
- 3 Tablespoons Parmesan Cheese, Grated
- ½ teaspoons Ground Black Pepper
- 1 whole Egg
- 1 teaspoon Water
Roll out your bottom pie crust. Place the bottom pie crust in a 9-inch deep dish pie pan. You could also use a cake pan for this. Do not crimp sides yet.
Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.
In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone. Add prosciutto, provolone, Grana Padano and mozzarella cheese. Add cooked onion and black pepper to taste.
Sprinkle grated Parmesan cheese on the bottom pie crust. Pour egg/cheese mixture into your pie crust.
Roll out top pie crust and place over pie. Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust. Crimp them together.
Beat your remaining 1 egg with 1 teaspoon of water. Brush over top and edges of pie. Cut a slit in pie to vent.
Bake 40-50 minutes until top starts to look golden brown. When done, let the pie rest for 10-15 minutes before serving. This is important so it won’t ooze all over when you cut it!
**Do not be tempted to add any salt. You get plenty of salt from the cheeses and prosciutto. Feel free to substitute a different combo of Italian cheeses or meats.
Italian Easter Pie
Easter pie, a double-crust "stuffed pizza" filled with ham, eggs, and cheese, is traditionally eaten in Italian households the day before Easter.
- 5 cups (532g) Italian-Style Flour or 4 3/4 cups (565g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons (12g) salt
- 2 teaspoons instant yeast
- 2 tablespoons (25g) sugar
- 6 tablespoons (53g) Easy-Roll Dough Improver (optional, but very helpful) or 6 tablespoons (35g) nonfat dry milk
- 1/4 cup (39g) olive oil
- 1 cup + 2 tablespoons (283g) lukewarm water (See "tips," below.)
- 12 large eggs
- 1 pound (454g) good quality, full-flavored ham
- 2 cups (454g) ricotta cheese, part-skim preferred
- 1 cup (99g) freshly grated Parmesan cheese, lightly packed
- salt and pepper, to taste
- 1/4 to 1/2 cup (11g to 25g) chopped fresh parsley
To make the dough: Combine all the ingredients — by hand, mixer, or bread machine — mixing and kneading until you've made a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it's quite puffy, nearly doubled in bulk. While the dough is rising, make the filling.
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.
Perfect your technique
Italian Easter Pie
Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and Parmesan. Season with salt and about 1/2 teaspoon coarsely ground black pepper.
Lightly grease (or line with parchment paper) two 12" pizza pans.
Deflate the dough, and divide it into four pieces. Roll two pieces into circles to fit your pans.
Divide the filling evenly between the two crusts, covering them to within 1" of their edges. You'll use a generous 3 cups (about 27 ounces, 765g) for each crust.
Roll out the other two pieces of dough, and place them atop the filled crusts, gently stretching them, if necessary, to cover the filling. Seal the crust edges by rolling the bottom crust up over the top, and pinching together.
Using a sharp knife or pair of scissors, cut a 1" hole in the very center of each top crust this will allow steam to escape.
To make the topping: Whisk together the egg and sugar until the sugar has dissolved. Paint each crust with some of the topping this will yield a golden brown, shiny crust with mildly sweet flavor, a perfect foil for the salty ham.
Allow the pies to rest while you preheat your oven to 350°F, about 15 minutes. They don't need to be covered.
Bake the pies for about 25 minutes, until they're a deep, golden brown. Remove them from the oven, and carefully slide them off the pan/parchment and onto on a rack to cool.
Serve warm or at room temperature. Refrigerate any leftovers for up to 4 days.
- 4 (9 inch) unbaked pie crusts
- 2 pounds ricotta cheese
- 6 eggs
- 8 ounces mozzarella cheese, grated
- 1 pound cooked ham, chopped
- ½ pound Genoa salami, chopped
- ¼ pound prosciutto, chopped
- ¼ cup grated Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C).
Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
Torta pasqualina (savory Easter pie) – Italian recipe (VIDEO)
Enjoy the Italian Easter tradition with the torta pasqualina, a rustic savory pie filled with chard, ricotta cheese and eggs! Find this and many more recipes on the Giallozafferano App in English https://apps.apple.com/app/giallozafferano-recipes/id384387249
Today we’ll be making the torta pasqualina, an ancient Ligurian recipe, whose name means Easter pie. The torta pasqualina is a rustic savoury pie made from layers of dough filled with chard, ricotta cheese and eggs. Despite its regional origin, this Easter pie is eaten throughout Italy, therefore there are many variants: some use spinach instead of chard, others artichokes, and so on. Let’s see what we’ll need to make it.
• 1 1/3 cups (130 g) of grated parmesan cheese
• 2,2 lbs (1 kg) of chard 2/3 cup (150 ml) of extra virgin olive oil
• 5-6 sprigs of fresh marjoram
• ½ onion
• 13 eggs
• 2 cups (500 g) of ricotta cheese
• pepper / salt / nutmeg For the layers of dough:
• 4 ¾ cups (600 g) of flour
• 1 ¼ – 1 ½ cups (300-350 ml) of water
• 2 1/3 tbsp (35 ml) of extra virgin olive oil
• ½ teaspoon of salt
To prepare the layers of dough begin by putting the flour in a bowl along with these ingredients. Dissolve the salt into 1 and ¼ cups (300 ml) of water, and put aside the other ¼ cup to see how the flour is absorbing the liquid you’ll use it if the flour is still too dry after the first addition of water. So pour in the oil, the salted water, and mix until all of the ingredients are incorporated once blended, see if you need any more water and then turn out the dough onto a wooden or marble surface and continue to knead for another 10 to 15 minutes, then form into a ball, wrap in cling film and let it rest for at least an hour in a cool place. In a pan, place 4 tablespoons of extra virgin olive oil and the finely chopped onion and sauté on a low flame for 10 to 15 minutes until the onion is transparent at that point, add the roughly chopped chard and sauté for a few minutes add salt and pepper to taste, the chopped marjoram and let it cool. Once it’s cooled, transfer to a bowl, and add ½ cup (50 g) of the grated cheese, beat 3 eggs and add them as well mix thoroughly to blend. Let’s make the second part of the filling: in a bowl combine the ricotta with ½ cup (50 g) of grated cheese, beat 3 eggs and add them as well, a pinch of salt, a pinch of grated nutmeg, and mix together well. Now move on to the 4 layers of dough: take your ball of dough and divide it into 4 pieces, two should be larger than the other two: the big ones should be around 10 oz (300 g) each and the smaller ones should be about 6-7 oz (180 g) each. After being rolled out very thinly, we’ll use two large sheets of dough to line the bottom of a 12-inch (30 cm) round cake pan, so there will be two layers on the bottom, and two on the top. I’ve already rolled out one of the bigger bits. Now take it like this to stretch it out even more, take a pan that has been greased with oil, and line it with the dough don’t worry if it seems much too large, because you’ll need to generously line the cake pan, and if there is excess dough you can cut it off as needed. After lining the pan with the first layer, brush completely with oil, then roll out the second sheet of dough now place the second layer over the first. Line the cake pan carefully, after that pour in the chard mixture. After rolling out the second piece of dough, add the chard mixture, spread it evenly and then pour the ricotta mixture over it, spread it evenly as well, after that form 7 indentations, one in the centre and 6 in a circle around it, and we’ll put an egg yolk into each well. Here we are, as you can see the egg yolks have been placed into the indentations, now beat the reserved egg whites just until smooth, and pour a little — just a thin layer — over the surface then sprinkle the remaining grated cheese all over and cover the whole thing with the other 2 layers of dough. Roll out the remaining pieces of dough, the smaller ones, put the first one as a cover for the pie, and brush it with oil now put the fourth and last layer over that one, stretching it out with your hands. Make the layers stick to each other, then use a knife or kitchen scissors to cut off the excess dough from the sides, after that fold in the edge of the dough. As you can see I’ve folded in the dough, now press it down with a fork to make a decorative edge or you can also pinch it with your fingers, as you prefer. Finally brush the surface with oil and bake at 350°F (180°C) for at least 45 minutes. Once it’s out of the oven, let the Easter pie cool in the pan, then take it out and serve at room temperature or even cold if you’d like. This is a great dish to take along on a trip and serve cold, it will certainly make an impression.
Origins and History of Torta Pasqualina
In Ligurian cuisine, vegetable pies are very prevalent and are generally prepared around Easter. In fact, in Italian, the word Pasqua translates to “Easter.” The first mentions of this type of pie are found in Renaissance cookbooks.
The original torta Pasqualina includes a pastry made up of 33 very thin layers, a number chosen not by chance, but precisely to symbolize the years of Jesus Christ.
It was prepared using only strictly Ligurian water, flour, salt, and extra-virgin olive oil. Nowadays, it is limited to about 10 sheets, which are rolled very thinly and mixed without eggs but with flour, Ligurian oil, water, and salt.
The filling, on the other hand, involves the use of prescinseua , a particular soft cheese with a consistency halfway between yogurt and ricotta.
Because it is very difficult to find outside Liguria, it is often replaced by ricotta. Other ingredients include chard or artichokes, as well as marjoram and whole eggs, the last being a symbol of life and rebirth, the return of spring, and the triumph of life over death.
Italian Easter Pie Recipe
Are you looking for an Easter Pie Recipe? Don’t look further: with this Traditional Italian Easter Pie with Eggs, also called pizza rustica, you’ll surely be so successful everyone will be pleased to be sitting at your dinner table!
Traditionally called “Pasqualina cake”, this Easter Pie Recipe is typical of the Liguria Region, North of Italy, and not only it is delicious. It is also extremely symbolic. In fact, according to tradition it should be prepared by layering 33 layers of puff pastry to celebrate the days of life of Jesus eggs, instead, symbolise rebirth and are a typical Easter symbol present in many typical Italian recipes for the Easter period.
The preparation is very simple even if long and the real difference are the ingredients that must be of the highest quality: the original recipe requires that you use prescinseua (Genoese quagliata), a typical kind of cheese from Genova city which is very difficult to find and because of the flavor can be replaced by ricotta cheese.
The dough is homemade but if you want to play safe, you may also use some shop bough pizza dough: the result won’t be the same, but it will be quite close.
The Italian Easter Pie Recipe that I present to you, is made with fewer layers but the result is truly exceptional: the dough becomes crispy on top and soft underneath, the filling is firmly compacted and the eggs become firm, so that at cut reveal a really pleasant surprise.
Try my Traditional Italian Easter Pie with Eggs and bring it to the table on Easter and Easter Monday! If you want, try the casatiello, a typical Easter cake from Naples or the famous Easter Italian Bread. If you want to cook like an Italian, have a look at our selection of Easter Recipes.
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Rhubarb is at its best right around Easter, so consider using it to make a colorful, flavorful pie for your family. For our Rhubarb Custard Pie, a rich custard is whisked together until creamy and smooth, poured into a tart shell, topped with rhubarb pieces, and baked until set. You could also try making our Rhubarb-Strawberry Lattice Pie. Strawberries and rhubarb are a classic combination together, they create a juicy filling that's just right&mdashnot too sweet and not too tart.
Chocolate lovers, we didn't forget about you! Our Mile-High Triple-Chocolate-Espresso Mousse Pie features two layers of cloud-like chocolate mousse (a bittersweet and a semisweet layer) and a silky espresso cream smoothed over the top. And you can prepare it up to two days in advance, so if you have lots of other cooking to do on Easter day, you'll know that dessert is already taken care of.
Whether your family is near or far, and your celebration small or large, these Easter pie recipes are sure to make your day just a little bit sweeter.