Easter Pie Recipe
Easter Pie Recipe 4K.
Ingredients:
18 oz (510g) Swiss Chard
1 Cup (3.5 oz / 100g) Parmesan Cheese
15 oz (425g) Part Skim Ricotta Cheese
3 Sheets Puff Pastry
6 Eggs
0.14 oz (4g) Oregano
1 Garlic Clove
Salt & Black Pepper
1/8 Tsp Nutmeg Powder
Preparations:
1- Mince the chard.
Directions: for details visit:
Easter Pie is an Italian Pie made during the Easter. It is delicious yet even more nutritious.
Easter Pie contains 49 percent vitamin A, 18 percent vitamin C, 17 percent calcium and significant amount of minerals.
This easter pie recipe contains high amounts of phosphorus, selenium and vitamin K.
Easter pie can be prepared with chard or spinach. Each has countless antioxidants and minerals.
Swiss chard contains very high amounts of vitamin K and…Read More
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Easy and delicious Pizzagaina (Easter pie)
It’s that time of year when several meats and cheeses come together into a orchestra of flavors baked into a golden brown crust! Pizzagaina is traditionally served during the Easter holiday in an Italian household! It is good served hot or cold and it is especially good for those 3 AM trips to the fridge for a bit of something to nibble on! There are as many variations to this as with any family recipe and none of them are wrong! This is just mine that I want to share with you! Please enjoy!
Pizzagaina
INGREDIENTS
Crust
4 cups of flour
2 tablespoons of sugar
1/2 teaspoon of black pepper
1 stick of butter
3 eggs
½ cup heavy cream
Filling
1 lb of ricotta cheese
1/2 cup of grated pecorino Romano cheese
10 large eggs
½ cup shredded mozzarella cheese
Note: all below need to be cut up in ½ pieces.
1/4 lbs fontina cheese
1/4 lbs provolone cheese
1/4 lbs prosciutto
1/2 lbs boiled or baked ham
1/4 lbs pepperoni
1/4 lbs capicola
1/4 lbs sopressada
DIRECTIONS
Preparing the Crust
The crust on pizza gaina is a savory one. Start off by putting the stick of butter in a large bowl, mixing in the sugar. Use a mixer to make sure it’s mixed well. Add the pepper, and then slowly mix in the eggs and heavy cream. Finally, gradually mix in the flour bringing the crust to a nice consistency. Finish off by kneading the dough with your hands into a nice large ball. Break the ball into 2 pieces: one for the bottom crust and one for the top crust. About ⅓ for top crust.
Take the first ball and roll it out with a rolling pin on a counter or chopping block.
Roll it out to about a quarter inch thick. You will be using a 9 inch springform pan, so make sure you have enough to cover the bottom and up the sides of the pan. Transfer the crust over to the pan. Next, pinch the crust up the side of the pan, making sure it covers all the edges of the pan. Use extra crust from the ball if you need to fill in any gaps. Once completed, set aside.
Making the Filling
Get a large bowl and add the ricotta cheese and 10 eggs Mix the two together with a mixer, and then add in the percorino romano cheese. Once mixed thoroughly, add the fontina, provolone, mozzarella, prosciutto, ham, and pepperroni (or other meats). Use a wooden spoon to mix the meats in. Once mixed, pour the filling into the pie shell. Smooth out the filling on top with the spoon.
Adding the Crust Top
Take the other ball of dough, and roll it out in the same way as the crust bottom. Transfer the rolled out dough to the top of the pie, fully covering the filling. Use your hands to mold the pie top to meet the pie bottom, ensuring it sealed (if it’s not sealed, you will have the cheeses ooze out of the sides, which is not something you want). Use a fork to press the seams down. Once completed, cut a couple of small “breathing” slices on top through the crust.
Place in the oven for 60 minutes at 375 degrees then lower the temperature to 325 until the internal temperature is about high 140s to 150 the fully set the custard.
Place on a cooling rack and allow to cool and fully set before removing the springform. For best results cool overnight in the refrigerator.
Slice and enjoy cold or warmed.
Mangia!!
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Italian Savory Easter Pie / Pasqualina
Italian Savory Easter Pie / Pasqualina
This Italian Easter Pie, made with Puff Pastry, is filled with spinach, ricotta cheese and eggs. It is so easy to make and is Perfect for Easter.
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Pastiera Recipe - Italian Easter Pie - Laura Vitale - Laura in the Kitchen Episode 559
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EPIC Italian Easter Pie | The Original Pizzagaina Recipe
Thanks to Harry’s for sponsoring! Redeem a Harry’s Trial Set for just $5 when you go to URL
Every Easter for the past few years, we've been bombarded by requests for a pizzagaina or pizzagain recipe. The only problem? We had no idea what it was! Turns out this Italian-American savory Easter pie is based on an absolutely EPIC Italian dish: Pizza Chiena.
Today, Eva is sharing how (and why) the people of Campania traditionally made this incredible pie.
If you enjoy the video, please give it a thumbs-up and subscribe to the channel!
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PIZZA CHIENA RECIPE -
PASTIERA RECIPE -
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00:00 - Why Didn't We Make Pizzagaina Sooner?
01:44 - The Italian Origins of Pizzagaina
03:09 - Making the Pizza Chiena Dough
08:41 - Letting the Dough Rise
10:34 - What to Put Inside a Pizza Rustica
13:51 - Making the Pizza Chiena Stuffing
16:10 - Assembling the Pizzagaina Pie
19:16 - Baking the Pizza Chiena
20:08 - Opening the Pie
20:44 - Tasting the Original Pizzagaina Recipe
22:50 - Pasta Grammarian(s) in Action!
#easter #pizzagaina #recipe