Tomato Cheese Pie ( Italian Style) VERY DELICIOUS!! | Lent Recipe
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Home Made Pesto Recipe:
Dukes Mayonnaise
Italian Style Tomato Cheese Pie
This pie is an Italian delight! It’s so delicious and packed with flavor. With vine ripe tomatoes, creamy Italian cheeses, sweet onion, Dukes Mayo and fresh herbs, how can you go wrong! Everyone will be raving over this pie. Enjoy!
Ingredients:
1 9 inch pie shell (frozen or fresh)
1/2 Cup chopped onions
1 clove minced garlic
3 Large heirloom or vine ripe tomatoes (sliced thin) A pinch of salt and pepper
1/2 tsp. of fresh thyme
1/4 Cup sliced basil (about eight large leaves)
1 Cup cubed Mozzarella cheese
1 Cup cubed Fontina cheese
1/2 Cup of Dukes or Hellmann’s mayonnaise
1 tsp. of Frank’s Hot Sauce or Tabasco
Pesto (optional)
2 tbsp. of grated Parmesan cheese (for the top of pie) 1 tbsp. of olive oil (for onion and garlic)
Breadcrumbs:
1/3 Cup fresh ground Italian breadcrumbs or regular breadcrumbs 1 tbsp. of butter
1 tbsp. of fresh parsley
A pinch of salt
Instructions:
Preheat oven to 350°
Bake piecrust for 12 to 15 minutes (poke all around the base of the pie with a fork)
While your pie shell is baking, lightly salt the tomatoes and line them up in a colander over a plate or sink to drain about 10 minutes. Squeeze as much moisture out of the tomatoes using a paper towel.
Sauté the onions and garlic with 1 tbsp. of olive oil over medium heat for one minute, then spread them all along the base of the pre-baked pie shell. Layer the sliced tomatoes over the onions (reserve 4 or 5 slices for the top of the pie). Sprinkle with sliced basil (save a little for the top as well). In a medium-size bowl mix the Fontina cheese, Mozzarella cheese, mayo, hot sauce, salt and pepper. Then place cheese mixture over the tomatoes. Spread it evenly over the pie.
Place the pie on top rack of oven and bake at 350° for 35 to 40 minutes total, 10 minutes before pie is done, place the reserve sliced tomatoes on top along with 2 tbsp. of grated Parmesan cheese.
FOR THE BREAD CRUMBS:
Sauté the breadcrumbs with butter, salt and parsley for less than a minute over medium heat. This pie has to cool off for 15 to 20 minutes before serving. Top off the pie with a few spoons of pesto, breadcrumbs and fresh basil. Enjoy!
#Tomato #cheese #pie
The BEST ITALIAN Apple Pie EVER - TORTA DI MELE - .
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Fall is in the air, and the house smells like apples, warm vanilla, and notes of cinnamon! Today we are making the most exquisite, soft, and delicious Torta Di Mele, which is the Italian version of an Apple Pie... Completely different than the American one!
So, come in the kitchen with me and let's prepare this simple, classic and delicious treat to share with your family, friends, or simply enjoy by yourself with a hot cup of tea!
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INGREDIENTS:
- 2 or 3 medium Apples (your preference, I used: Honeycrisp)
- 200gr of 00 italian flour:
- 50 gr of unsalted butter - melted and cooled
- 150 gr sugar
- 2 large eggs at room temperature
- 200 ml of either: 1/2 & 1/2, (or Mascarpone, or Greek Yogurt)
- 16 gr of Baking Powder
- 1 tsp of Vanilla Extract
- The peel of 1 lemon - grated
- A bit of lemon juice for the apples
- 2 tbsp Powdered Sugar
- 1 tbsp Cinnamon Powder
PROCESS:
Start by preheating your oven at 355F.
Wash, peel and cork your apple, then cut them in thin slices. Place in a glass bowl, spritz with lemon and cover. Set aside.
No in a large bowl mix: Sugar, Eggs at room temperature, Vanilla, and Lemon Zest, until you obtain a smooth silky cream, light in color.
SLOWLY, add your cooled melted butter while mixing at a slow speed.
Add 1/2 tbsp cinnamon to the batter.
MIX your flower and Baking Powder in a Bowl or a Sifter.
***THIS IS IMPORTANT***
DO NOT add all of the powders at once.
here we will alternate 1/3 of the Flour and Baking Powder mix with 1/3 of the 1/2 & 1/2 or Mascarpone or what you choose.
Gently mix with the mixer off, until well amalgamated.
REPEAT THIS STEP 3 TIMES, until all the Flour/Baking Powder mix and the 1/2 & 1/2 is finished. DO NOT OVERMIX!
Your batter should be creamy and a bit think but not stiff and not liquid.
Now we pour the batter in the prelined or pre greased spring form (9-1/2 is best, but a little smaller works too). Level it off gently.
Give a gentle mix to the apples and decorate! (as shown)
Give a generous dusting of powdered sugar mixed with cinnamon powder and place it in the oven. Let it cook for 45 minutes (keep in eye on it, some oven cook faster or slower than others. Remove, and open spring form and parchment paper from the sides.
Let it cool a bit and transfer to a serving plate. Give another dusting of Powdered Sugar and its ready to be enjoyed! Some like it warm and others at room temperature!
Serves 8, and it will keep at room temperature for 4 days... if it lasts that long!
(If it it's really hot and humid place it in the fridge covered)
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Lemon Zester, Cheese Crater:
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Parchment Paper:
Powder Sugar Sifter:
Favorite Plates Set EVER:
Cake Serving Spatula:
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Italian Ricotta Pie | Traditional old fashioned Ricotta Pie.
#italianricottapie #ricottapie
To print the recipe:
Ingredients for Pie crust/Pasta Frolla :-
3 cups all purpose flour (400g)
1/2 sugar (100g)
1 stick melted butter (4oz) (112g)
3 large eggs
1/2 tsp baking powder
1/4 tsp salt
For Filling:-
2 lbs. ricotta (900 g)
1 cup sugar (200 g)
4 large eggs
Zest of an orange
3 oz Strega liqueur or you can substitute with a citrus fruit like limoncello
1 cup mixed citron/cherries/candied orange slices (5.5 oz) (150 g)
1 cup Bittersweet chocolate chips
Directions:
For Pie crust/pasta Frolla:-
Step#1- Sift flour, baking soda and salt in a large bowl.
Step#2- Add your sugar, eggs and butter, using your hand start mixing the wet ingredients with the dry until you have a smooth dough.
Step#3- Wrap in plastic and let it rest in the refrigerator for at least 30 minutes.
For Batter :-
Step#1- In a large bowl using a whisk, cream ricotta and sugar together.
Step#2- Add remaining ingredients except chocolate chips.
For Assembly:-
Step#1- Roll out dough to 1/8 of an inch thickness.
Step#2- Cover a 10 inch springform pan that has been greased with butter. Trim the sides and use the trimmings to make another round.
Step#3- Pour half of the mixture in the spring pan, add chocolate chips cover with remaining batter and top with more chocolate chips.
Step#4- Use the round to cover pie. Trim all around and fold edges down. Prick top with a fork or knife. Bake at 350 °F or 180°C. Bake until a golden color about 1 1/2 hours.
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Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Italian Easter Pie | Price Chopper Cooking How-To
Italian Easter Pie
Prep: 35 minutes plus chilling and cooling Bake: 1 hour 30 minutes Serves: 10
Pastry Crust
3 cups all-purpose flour plus additional for dusting
1 tablespoon chopped fresh oregano
2 teaspoons fresh ground black pepper
½ cup unsalted butter, cut into pieces
2 large eggs
Pie Filling
Nonstick cooking spray
2 teaspoons olive oil
1 medium yellow onion, chopped
1 package (16 ounces) sweet Italian sausage, crumbled
6 large eggs
1 container (16 ounces) whole milk ricotta cheese
8 ounces fontina cheese, shredded
1 cup drained roasted red peppers, patted dry
1 cup chopped kale
½ pound thinly sliced Italian cured meats such as hot capicola, prosciutto, salami and/or
soppressata
1. Prepare Pastry Crust: In food processor with knife blade attached, pulse flour, oregano and pepper until combined. Scatter butter over flour mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs and pulse to combine; add ½ cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together. Transfer dough to work surface; knead 5 minutes and shape into 2 equal-sized disks. Wrap disks with plastic wrap; refrigerate at least 1 hour or up to 1 day ahead.
2. Prepare Pie Filling: Adjust oven rack to middle position. Preheat oven to 375°. Spray 9-inch springform pan with cooking spray. Heat oil in large skillet over medium-high heat; add onion and cook 3 minutes, stirring frequently. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage and onion to plate; cool completely.
3. In large bowl, whisk eggs; reserve 1 tablespoon egg. Stir in ricotta cheese, fontina cheese, red peppers, kale and onion mixture.
4. Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 16-inch circle. Leaving 1-inch overhang, gently press dough onto bottom and sides of pan. Layer half the sliced meats in bottom of pan over dough; add egg-mixture, then layer remaining sliced meats over top.
5. Roll out remaining dough disk into 12-inch circle; carefully place over filling. With scissors, leaving a ¾-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to seal. Brush top of pie with reserved 1 tablespoon egg; with paring knife, cut 4 (1-inch) vents in top crust.
6. Bake pie 1 hour or until crust is golden brown. Reduce oven temperature to 300°; tent pie with aluminum foil and bake 30 minutes or until internal temperature reaches 160°. Cool pie completely on wire rack; remove springform pan and refrigerate at least 3 hours before serving.
Approximate nutritional values per serving: 597 Calories, 34g Fat (17g Saturated), 244mg Cholesterol, 1071mg Sodium, 38g Carbohydrates, 2g Fiber, 2g Sugars, 30g Protein
HOW TO MAKE A RIGATONI PIE | #rigatonipie #pastapie #pastabake
Double layered rigatoni pasta pie, oozing with bolognese!
Here's the recipe...
Ingredients:
Olive oil
1 onion
2 celery stalks
salt
3-4 cloves of garlic
bunch of fresh basil
200ml red wine
3 tins of tomatoes
1 pack of quorn mince / beef mince
1 pack of rigatoni pasta
black pepper
200g mozzarella (grated)
200g parmesan (grated)
50g panko breadcrumbs
Method:
1. Heat up some olive oil in a pan and add your onion and celery to gently sweat at a low heat for approx. 10 mins.
2. Add your chopped garlic and basil stalks and gently cook for a few more minutes.
3. Add the red wine, your tinned tomatoes and then cook for a minimum of 1 hour to intensify the flavour.
4. Once your sauce is cooked add your quorn/mince.
5. Cook your rigatoni until it is very al dente (approx. 8-9 mins)as it will cook more in the oven and soggy pasta is not ideal.
6. Once the pasta is cooked drain it and toss in the panko breadcrumbs and a third of the Parmesan cheese.
7. Before assembling make sure that you season your sauce well with the chopped fresh basil, salt and lots of black pepper.
8. Start assembling your pie! Place the rigatoni in a greased and lined spring form tin piece by piece until the base is covered.
9. Spoon on your sauce allowing it to fill the holes and then sprinkle with mozzarella and Parmesan.
10. Repeat the same process for the second layer.
11. Bake at 180 degrees for 20-30 mins until golden brown.
12. Enjoy!