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Easter Recipes
Source of Recipe
PapaNonna
Easter Wheat Pie
2 cups flour -- sifted
1/2 cup sugar
pinch salt
1/4 cup butter
3 egg yolks
1 tablespoon milk
Filling
1 can wheat
1/4 cup milk -- scalded
1/4 teaspoon salt
1/4 cup citron -- diced, optional
1/4 orange peel -- diced
1 1/2 cups ricotta cheese
1 cup sugar
6 eggs -- separated
1 teaspoon orange water
1 teaspoon vanilla
2 tablespoons confectioner's sugar
Mix flour, salt and sugar. Cut in butter evenly through flour mixture. Stir in egg yolks, one at a time. Work until dough is manageable. Add milk. Turn dough onto a lightly floured board and knead until smooth. Form into a ball and chill for 30 minutes. Divide the ball in half, roll on lightly floured board to about 1/8 inch thick (large enough to line a deep 10 inch pie plate). Butter pie plate and line with pastry, leaving 1/2 inch overhang. Roll out other piece of dough and cut into 3/4 inch strips for lattice topping.
For the filling:
In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel; set aside. To prepare filling, beat ricotta and sugar, then add egg yolks, vanilla and orange water, blend well. Stir in prepared wheat and fold in beaten egg whites. Pour into pie shell. Arrange lattice topping over filling, flute the edge. Bake in preheated 350 degree oven for 1 hour or until firm in center. Let cool in oven with door open. Refrigerate. To serve dust with confectioners sugar.
NOTES: 1.
Wheat can be purchased by the ounce in our supermarkets as well as Italian specialty stores. For this recipe, use 2 1/2 ounces or 1/2 cup. Simmer wheat with 1 cup water and the peeled rind of one orange about 35 minutes until it resembles cooked barley. Drain and use in above recipe.
NOTES: 2.
When I have been in a hurry or bogged down with holiday cooking, I have made a lazy man's version of this pie. I have used Pillsbury pie crusts; the type that are folded and sold near the dairy case. No one seemed to notice the difference.
Also, I did not buy the orange water which I knew I would not use. I used a tablespoon of orange juice or concentrate in place of the orange water.
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Rice Pie
1/2 c rice
1 lb. ricotta cheese
1 qt. milk
1 t lemon juice
6 eggs
1 1/2 c sugar
Put rice and milk in pan and bring to a low simmer, stirring often. Reduce to lowest heat setting. Cook until rice completely absorbs milk, stirring often. This can take about an hour and a half. When milk is absorbed, remove from heat and let cool.
Beat the rest of ingredients with egg beater and add to rice. Pour into two 9" deep dish pie crusts. Bake at 300 degrees for one and a half hours. Then raise heat to 325 and bake for an additional 15 minutes. Before serving, sprinkle with confectioners sugar. Keep covered and refrigerated.
Pie Crust
1 stick margarine
1 t baking powder
2 1/2 c flour
2 eggs
1/4 c sugar
1/2 t vanilla
Cream margarine and sugar. Add eggs and vanilla. Sift dry ingredients and add to creamed mixture. Make into a ball and roll out.
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Pane' Pienne (Stuffed Easter Bread)
3 lbs. bread dough
4 hard boiled eggs
1 stick pepperoni, cubed
6 raw eggs
1/2 lb. Genoa salami, cubed
1 lb. ricotta
1/2 lb. ham, cubed
1 c grated cheese
1/2 lb. mozzarella, cubed
salt & pepper
Preheat oven to 400 degrees.
You may make the dough or buy it frozen in a supermarket or at a bakery.
Mix all the ingredients but the dough. You can use any combination of meats and cheeses, such as prosciuttini, farmer's cheese, etc. You can even use bits of leftover provolone or American cheese. If mix is too dry, add more eggs.
Cut the dough in thirds and roll each out about 1/2" thick. Spread mix over the dough and roll up jelly roll fashion. Place in oblong pan. Do not use a cookie sheet unless it has a rim as this bread may leak. Beat an egg yolk and coat the top of each loaf. Bake for 15 minutes. Reduce heat to 325 and bake for approximately 1 hour.
My mother made this any time the fancy struck her. She would buy the ends of cold cuts from the market along with the ends of the various cheeses. When Forte's Market was open in North Branford, I did the same thing. Most markets use them in ham salads or other prepared foods. If you can find a store to buy them at, it is the cheapest way to go. You can freeze them until you have enough.
You can make a pie crust and bake this as an open pie. You can also use store bought crusts. Bake as above. It will be soft with all the cheese but firms up as it cools.
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Pizza Chiena
2 c flour
1 egg
3 T shortening
1/3 t salt
2/3 t baking powder
1/2 c cold water
Preheat oven to 400 degrees.
This recipe is used for the filling in Pane Pienne or Easter Bread. See that recipe.
If you make the filling for the above mentioned recipe, you will need enough crust for 3 pies. This recipe will make 2 crusts.
Mix ingredients, roll out and place in pie tin. Bake at 400 for 15 minutes. Reduce heat to 325 and bake for approximately 45 minutes. The filling will firm up as it cools.
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Pizza-Rustica - San Felese Easter Pie
Cheese Filling
2 lb ricotta cheese
3 large eggs
1/4 lb mozzarella cheese, shredded or chopped
6 Tbsp Romano cheese, grated
6 Tbsp fresh parsley, chopped
1 Tbsp dried mint leaves (do not use peppermint)
1 tsp black pepper
salt to taste, depends on salt content of cheeses.
MEAT FILLING
1 lb Italian sausage (mild or sweet)
2 oz Italian dry salami, thinly sliced
2 oz prosciutto, thinly sliced (or any other ham)
PIZZA
1 lb pizza dough (if you make your own dough, use about 3 cups of flour)
1 egg, separated
Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients.
Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1 inches. Make or thaw or unwrap the pizza dough.
Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 350 F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature.
NOTES
This recipe makes a very large pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in a 7-inch pan (make a little extra dough).
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Italian Easter Bread
--small--
1/2 cup milk
1 1/2 tablespoons olive oil
4 tablespoons butter or margarine
1 egg -- * see note
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup Parmesan cheese grated
1/8 teaspoon black pepper
1 1/2 cups bread flour
1 teaspoon yeast
--medium--
3/4 cup milk
2 1/4 tablespoons olive oil
6 tablespoons butter or margarine
1 1/2 egg
1/3 teaspoon salt
3/4 teaspoon sugar
3/4 cup Parmesan cheese grated
1/8 teaspoon black pepper
2 1/4 cups bread flour
1 1/2 teaspoons yeast
Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle.
NOTES : This rich, cheesy bread is not as sweet as many of the other Easter breads.
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Italian Easter Cheesecake
Crust:
2 1/2 cups flour
1/2 cup shortening
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 cup milk
2 eggs
1 1/2 teaspoons baking powder
Filling:
2 pounds fine ricotta - (do not use cottage cheese)
1/4 cup Creme de Cocoa or Rum -- (I use rum)
2 cups sugar
1/2 pound chocolate bar -- grated fine
rind of 1 lemon
rind of 1 orange
1 teaspoon vanilla
2 tablespoons cinnamon
1 dozen eggs -- (yes 1 dozen)
1 bottle maraschino cherries (not the large bottle) about 8 ounces
Cut flour and shortening as you do to make a pie crust. Add the remaining ingredients to make a soft dough. Roll and line a large rectangular baking pan (no need to grease pan) with the dough. I use a very old 11" X 16" blue speckled enamel pan.
Chop cherries. Pour cherries, including juice, into large bowl. Add all remaining ingredients and beat with electric mixer very well. If you don't beat this enough, the eggs separate during baking and you'll end up with a custard on the bottom of the cake. Immediately pour into unbaked crust, bake at 350 degrees for 1 hour and 10 minutes. Shut oven off - let cool in the oven for approximately 1 hour.
If you have a little filling left over, just bake it in a pan without the crust. It should be fine and will also give you a "taste" without having to cut the "big" one before your guests arrive. This should be refrigerated when cooled.
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Posted by: PapaNonna - 2/4/02 1:35PM EST
Ref #: 0000458
Ingredients
2-1/2 cups (600 ml) bread flour, plus more for rolling
16 large eggs
1 tbsp (15 ml) olive oil, plus more for pan and brushing crust
1/2 tsp (2 ml) freshly ground pepper
1/4 cup (60 ml) freshly grated Pecorino Romano cheese
2 pounds fresh ricotta cheese
1 pound sweet traditional dry sausage, casing removed, cut into 1/2 inch cubes
4 ounces hot traditional dry sausage, casing removed, cut into 1/2 inch cubes
1/2 pound proscuitto cut into 1/2 inch cubes
1 pound dry mozzarella, cut into 1/2 inch cubes
1-1/2 pounds fresh cheese, finely crumbled
1/2 pound basket cheese, cut into 1/2 inch cubes
Preparation
Heat oven to 350 degrees (175 C.). Oil a 10 x 3 inch round cake pan, and line bottom with parchment paper. Set aside. Mound flour in the center of a clean work surface, and make a well in the middle. Crack 3 eggs into the well. Beat eggs with a fork until smooth. Add olive oil, and continue to beat until incorporated. Gradually work flour and 1/2 cup (125 ml) water a drop at a time into egg mixture with a fork, until dough comes together. Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes. Divide dough in half, and continue to kneed each piece 2 to 3 minutes more. On a lightly floured surface, roll out one half of the dough to an 18 inch circle. Loosely drape dough over the prepared cake pan. Trim dough, leaving about a 1 1/2 inch border around the edge. Roll out remaining half of dough to a 14 inch circle and set aside. In a large bowl, whisk together remaining 13 eggs, pepper, and Pecorino romano cheese. Gradually stir in ricotta until well combined. Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese. Pour mixture into doughlined cake pan, and smooth the surface. Cover with 14 inch dough circle, and press edges together to seal in mixture. Using a paring knife, trim dough to hang over edge of pan by 1/2 inch. Fold edges over, and seal with a fork. Prick surface of dough several times with fork to allow steam to escape. Brush surface lightly with olive oil. Bake until golden brown and a wooden skewer inserted into center comes out clean, about 1 hour 45 minutes. Cool on a wire rack for 2 hours. Run a paring knife around edge of pan to loosen. Unmold, and chill completely before slicing. Serve chilled or at room temperature. Serves/Makes:10 or more.
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Posted by: PapaNonna - 2/4/02 1:46PM EST
Ref #: 0000459
One of the most beautiful breads of Italy is the Colomba di Pasqua (the Easter Dove). It is exceptionally delicious, not difficult to make or shape, and perfect for your Easter brunch. Serve slices plain or buttered. Truly a labor of love.
COLOMBA DI PASQUA
1 package yeast, active dry or compressed
1/4 cup warm water (lukewarm for compressed yeast)
1/2 cup milk
1/2 cup butter, soft
10 tablespoons (1/2 cup + 2 tablespoons) sugar
2 tablespoons grated lemon peel
2 teaspoons vanilla
1/2 teaspoon salt
3 eggs
3 egg yolks
about 4 1/2 cups sifted all purpose flour
about 4 ounces almond paste, cut in 1/2-inch cubes
36 whole blanched almonds
beaten egg white and granulated sugar for decoration
Stir yeast into warm water and set aside to soften. Heat milk to scalding, cool. In large bowl, cream butter, sugar, lemon peel, vanilla, and salt until mixture is fluffy. Beat in egg and egg yolks, one at a time. Mix in milk and yeast; then at slow speed gradually beat in the 4 1/2 cups flour. Turn soft dough onto well floured board; knead vigorously until smooth and quite elastic; takes 10 to 15 minutes. Put dough in a large buttered bowl, turn over once to grease top. Cover bowl and set in a warm place for about 1 hour and 30 minutes, or until dough is doubled in volume. To shape the dove, knead dough on lightly floured board to remove bubbles. Cut in half and shape each half into a smooth ball. In the center of a greased 12 by 15 inch baking sheet, flatten one dough ball and rollout across narrow dimension of pan to make an oval about 11 inches long and 6 inches wide. On a floured board, roll the other ball of dough out to make a softly outlined triangle about 14 inches tall and 6 inches wide across wide end. Lay triangle across oval. Twist narrow end to make head; pinch tip to form beak. Twist wide end to make tail, pull tail into fan shape and cut gashes to simulate feathers (4 to 5 gashes). Stick almond paste chunks into wings and stud with almonds. Let rise in a warm place about 25 minutes, or until slightly puffed looking. Brush gently with beaten egg white and sprinkle wings generously with sugar. Bake in a 325 F oven for about 50 minutes, until bird is richly browned; for lighter color you can cover bird with foil the last 15 minutes. Serve warm or cool, cut wings from body and offer slices of both sections. Makes 1 large loaf
Please note: To make ahead, cool bread completely on a wire rack, then wrap airthight and freeze. Thaw before reheating. To reheat bread, wrap in foil and place in a 250 F oven for 40 minutes.
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Posted by: PapaNonna - 2/4/02 1:48PM EST
Ref #: 0000460
Ricotta Pie
9 eggs (yup, that's right.....nine!)
1 1/2 c sugar
2 (1lb) containers ricotta cheese
1 tsp pure vanilla extract
2 c whipping cream (heavy)
1 c cooked rice (risotto)
1 (16 oz) can crushed pineapple, drained
Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta & vanilla until smooth & mixture is creamy. Add cream & stir. Fold in rice& pineapple. Pour into two buttered 8 or 9" pie plates. Bake in a preheated oven at 325° for 50-060 minutes or until knife inserted into center comes out clean. Top should be golden brown. Refrigerate pies until thoroughly cooled. Makes 2 pies.
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Posted by: PapaNonna - 2/4/02 1:49PM EST
Ref #: 0000461
Easter Crown Bread
To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.
3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
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5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.
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