Monday, April 20, 2009

Salty, Savory, Easter Pie

If you grew up in a family that made the traditional Italian holiday fare then I am sure you know exactly what I am blogging about.  If not let me open your eyes to the one food item that says Spring to me like nothing else.  It is a savory pie, made with Ham, sausage, cheese and lots of eggs, that we always had for Easter (I know I am a little late, but let's face it you don't have to celebrate Easter to enjoy this dish).  Last weekend my mom and I whipped out the old recipe and got to baking. The recipe is as follows (for those of you that need a little more direction than the below posted recipe card).


1 1/2 lbs.  Ham (chopped or in run through a meat grinder)
1 1/2 lbs.  Grated jack cheese (use the biggest holes on your grater) 
1 1/2 lbs.  Ricotta Cheese (feel free to make your own, makes it oh so good)
8 hard boiled eggs (chopped)
1/2 cup parsley 
1/4 cup grated parmigiano - reggino cheese
6 raw eggs + 1 extra yolk 
black pepper to taste


Make your favorite pie crust with less shortening/butter than normal (make enough for a top and bottom)

Pre heat your oven at 350 degrees with the rack placed in the middle.

Remove your sausage from there casings and cook, set aside to cool.

Bake pie for and hour and a half. Cool on a rack and eat at room temperature.


Alexis A. said...


Amber Antracoli said...

Dude, it is not gross it is so good!

Alexis A. said...

Hella gross, but whatever works for you!