What an amazing time of the year filled with new life, love and all around goodness for all of us to share.
I can remember a s a child preparing for Easter dinner with my grandparents. Everything revolved around the food - everything always revolved around the food - and that was fine by me. Nana and Pop would start Easter preparations at the beginning of Easter week. Meat pies, sweet pies, and homemade macaroni were always at the top of the list along with prosciutto wrapped cantaloupe - my favorite!
What a glorious spread they would serve, never short of anything. Appetizer, macaroni, main entree, side dishes, fruits, nuts, coffee (black and brown), and dessert. A five star restaurant would have trouble keeping up the pace with Nana and Pop in the kitchen. Those memories are etched in my mind forever and as we prepare for this beautiful holiday I hope that your table is filled with the same bountiful goodness, the same delicious aroma of your family's traditional Easter food, as well as peace and love...Happy Easter!
Pizzagaina - Traditional Italian Meat Pie
2 lbs. Ricotta
1/4 lb. Thin Sliced Hard Salami (chopped)
1/4 Thin Sliced Pepperoni (chopped)
1/2 lb. Prosciutto(chopped)
2 Cups Grated Mozzarella
1/2 Cup Grated Parmesan Cheese
2 (9 inch) Deep Dish Pie Shells
1 Pie Sheet (cut into strips)
Beaten Egg (optional)
Preheat oven to 350 degrees
In a large bowl combine ricotta, meats,cheeses and eggs
Evenly distribute among pie shells
Place strips over each pie in lattice pattern
Brush the top of each pie with lightly beaten egg
Bake 1 hour
Remove from oven and cool before slicing
Serve at warm or at room temperature