Category Archives: Pie

Easter Pie – Pizza Dolce

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

I already re-posted Pizza Rustica and here is

The second pie; the sweet pie Pizza Dolce.

This is a very easy pie to bake.

(Click PHOTO to enlarge and then back arrow to return to original size).

2016-03-14 16.41.40- pizza dolce

It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts. It is definitely not a low-calorie pie.

INGREDIENTS:

24 eggs

3 lbs. Whole milk ricotta cheese (large container)  

1 qt. Whole milk 

1 oz. lemon extract 

1 oz. almond extract 

1 oz. vanilla extract 

1 oz. anise extract

Zest of ½ a medium lemon 

3 ½ cups sugar 

Colored confetti sprinkles (aka: rainbow nonpareil)

 DIRECTIONS:

 Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.

When completed, add extracts, sugar, lemon zest and mix well.

Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.

Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).

 (1 fluid oz. = 6 tsp or 2 TBSP)            This recipe makes 2 pans

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Until my next post, make every day a celebration!

Diane

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Easter Pie – Pizza Rustica

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

Let’s start off with savory Pizza Rustica!

A little time consuming but worth every bite. 

(Click PHOTO to enlarge and then back arrow to return to original size)

Pizza Rustica

2016-03-15 22.21.40- pizza rustica 2016

2016-03-16 02.28.44- pizza rustica close

 Pizza Rustica is my absolute favorite.

It is a classic Italian Easter pie made with cured Italian meats, Italian cheeses and bound together with eggs. We usually eat thin slices of Pizza Rustica as an antipasto on Easter before a traditional lamb dinner, and it can be served either warm or cold .

This pie is also a main part of “Easter Monday” or “La Pasquetta” which means little Easter.

Easter Monday is a national holiday in Italy. Italians leave the city and head to the country, the beach or the mountains for a family picnic. Pizza Rustica, frittata, Easter bread, wine and chocolate biscotti are all on the menu.

The whole point is to celebrate the return of Spring.

We always celebrated Easter Monday when I was a child.

Depending on what region of Italy you are from, the name of this recipe may vary. It is also called Torta Pasqualina, Pizza Gaina and Pizza Piena .  

However, Easter is called Pasqua and Buona Pasqua means Happy Easter in Italy… no matter what region you are from!

2016-03-15 13.24.37 - pizza rustica ingred..use this

Ingredients:

¼ lb prosciutto

1 stick soppressata (or mix half sweet and half hot)

1 stick pepperoni salami

¼ lb hot capicola

6-8 slices of genoa salami

1 basket fresh cheese…….NOT Mozzarella –– usually sold in a 2 lb baskets at the Italian market. Let it drain in a colander overnight and when ready to use squeeze out any excess liquid. (Use a wooden spoon or fingers to crumble)

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13 large eggs

¼ cup half and half

¼ cup grated provolone

½ cup grated Pecorino Romano cheese

8 oz shredded mozzarella cheese

Nutmeg (approx 2 shakes)

½ Cup fresh Italian parsley

Black pepper

Salt – can be omitted because the cold cuts are salty

2 egg yolks & a tsp of sugar for the glaze

Two 1 lb balls of pizza dough ( either homemade, or from a pizzeria)

Directions:

Preheat oven to 350.

  1. Cut first six ingredients (meat and cheese) into small bite size pieces & mix together in a large bowl (This prep work can be done on one day and assemble the pie the next day).
  2. When ready to assemble, add Romano cheese, Mozzarella cheese, provolone, nutmeg, parsley, salt and pepper to prior meat and cheese mixture
  3. Prepare small roasting pan or spring-form pan, with olive oil to coat the bottom and sides. Cut pizza dough and shape to form a bottom layer WITH SIDES and a top layer of dough. (If you don’t want a full top layer, cut the dough in strips and criss cross on top with no venting)
  4. After shaping the bottom layer of dough in the pan–add the meat and cheese mixture. Separately, beat the 13 eggs and half and half, and pour over dry mixture in pan and MIX WELL. Add top layer of dough (or strips)
  5. Roll top & bottom layers of dough together around the sides to seal. Vent the top of the pie with a fork or paring knife several times.
  6. Add sugar to the EGG YOLKS and brush the top of the pie to prepare a glaze when cooking.
  7. Bake at 350 for 1 hr to 1 hr /15 minutes….
  8. For the first 30 minutes cover the pie with aluminum foil.For the remaining 45 minutes bake uncovered. If using a spring-form pan-let pie stand 15 minutes –then release pan sides and transfer to plate. Can be served warm or cold.

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Until my next post, make every day a celebration!

Diane

Spaghetti Pie

  Photo Mar 15, 7 21 36 PM - FULL SPAGHETTI PIE

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi everyone,

Today I wanted to share with you a little tip for leftover spaghetti.

This is a great addition to a Lenten meal if you need a new idea.

When I was a child, my mother followed all the European formal traditions when it came to the structure of our meals.

We always had…

First course (primo) – usually a small portion of soup, macaroni or risotto.

Second course (secondo) – either fish, beef, chicken, veal, or lamb.

Lots of vegetables (contorno)- broccoli rabe, escarole, artichokes, etc.

Salad (insalata) and yes, served AFTER the entree.

Fruit (frutta) to end the meal.

Beverages (bevande) were usually wine or soda for adults and water or juice for the children.

If we had company, some items were added…

 Before the meal appetizers – (antipasto) Assorted cheeses, cured meats and pickled vegetables. (Another favorite of mine – sharp provolone and sopressata).

Cheese (formaggio) was added to the fruit course along with roasted nuts.

Dessert (dolce) – pastries and cookies.

Caffe (coffee) both “American” and espresso with anisette and lemon peel.

After dinner drink (digestivo) – I remember my parents serving Fernet and Limoncello. 

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This is how I thought everyone ate until the ripe old age of seven, when my mother finally let me eat over someones house that wasn’t a relative who followed the same rules she did. I remember I was quite surprised when my friends mother made meatloaf, no first course or sides, except a salad and she served the salad with the main course. I was disappointed and missed my mother’s courses…

So back home to mom … 

I don’t think I asked to eat over anyone’s house after that for a very long time. My friends came to our house….

The course I loved the best was always the first course. This course consisted of either a bowl of soup (I love soup), some type of risotto, polenta or macaroni.

One of my favorite primo piatto, was spaghetti pie.

My mother could re-purpose leftovers and you thought you were having a gourmet meal. If we had spaghetti for lunch one day, I knew that spaghetti pie was going to be our first course the next night.

Basically, you take your leftover spaghetti, add eggs, half and half or milk, grated cheese, salt and pepper, fresh parsley or basil (optional) and fry it stove top in a skillet until it’s nice and crispy on both sides.

If we had any meatballs or sausage left from a homemade meat sauce, my mom would break a few pieces into the mix as well.

Diced mozzarella and some ricotta could be added too.

There are so many varieties of spaghetti pie.

It was a spaghetti “frittata” and I wanted to share the basic recipe with you.

The spaghetti pie below was made from leftover tri- color spaghetti that I made with ricotta, mozzarella, lots of onions and fresh basil.

Photo Mar 15, 7 30 46 PM PIE WITH SLICE

Here is a basic recipe for…

Spaghetti Pie

Ingredients
2 – 3 large eggs (depends on egg size and amount of spaghetti)
1/4 cup whole milk or half and half
1/2 cup grated cheese (Parmesan or locatelli)
Salt and freshly ground black pepper
Leftover spaghetti (with tomato sauce or ricotta and onions, or oil and garlic)
2-3 tbsp. olive oil

Optional additions: parsley, basil, ricotta, mozzarella, onions…anything goes.

In a large bowl, beat eggs, milk or half & half, grated cheese, salt and pepper. Any “optional’ additions.

Add leftover spaghetti and combine well.

In a large skillet, (I use a 10 inch ceramic coated frittata frying pan) heat olive oil over medium heat.

Add spaghetti and egg mixture, spreading evenly and pressing down in the pan with a spatula.

Cook until golden brown, about 8 minutes. Lift to check on the color underneath. When completely satisfied, shake the skillet a little to loosen the pie and “Carefully” invert the pie onto a plate.

Add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 minutes. Serve warm or room temperature cut into wedges

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COOKS NOTE:  After all these years, I decided to treat myself to a frittata pan to make flipping the pie much easier since I make so many frittatas and spaghetti pies.

I bought this pan from Williams Sonoma in 10 inch. (also comes in 8 inch). The skillets can be used separately but are a blessing when it comes to frittata.

 The two nonstick pans interlock so you do not have to worry about “your skills and the plate” flipping in perfect harmony.

Back in the day, I have had many frittatas and spaghetti pies slip off the plate and onto the stove top when I couldn’t invert the plate correctly.

Don’t be discouraged if you have trouble flipping the pie at first, it takes a little practice.

But spaghetti pies are great!

Go make one for your family.

calphalon-elite-nonstick-frittata-pan-o-frittata-2-with-photocalphalon-elite-nonstick-frittata-pan-o-frittata-pan-i-with-photo

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Well, I hope I gave you a new idea for lunch or dinner.

Give this recipe a try for something different to serve from your leftover spaghetti and surprise your family.

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.