Celebrating 2 years of cooking with Eugene, Colleen and Ramona on WCNC-TV’s Charlotte Today. Thanks so much!
And all about Italian Easter Pies… Click HERE for the Video
Easter Ricotta and Meat Pie
1 pound of ricotta cheese, mashed
4 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup pepperoni, thinly sliced and chopped
1/2 cup grated Romano cheese
1 cup shredded mozzarella cheese
1 prepared pie shell
Combine ricotta cheese, beaten eggs, salt, pepper, and garlic powder. Mix well and fold pepperoni, Romano cheese and mozzarella into the ricotta mixture. Pour into a prepared pie shell and bake at 350 degrees for approximately 40 minutes. Serve hot, or at room temperature.
I have fond memories of my grandmother enjoying this pie during the Easter holiday.
© 2011 Cynthia Ferich
MaMa Mia Cucina ~ A Flavor of Good Food and Good Family
Easter Ricotta Pie
1 pound of ricotta cheese, mashed
1/2 cup of sugar
1 teaspoon cinnamon
5 eggs, beaten
1/2 cup of milk
1 jigger of whiskey (1-1/2 oz.)
1 prepared pie crust
Combine ricotta cheese, sugar and cinnamon together. Mix well and add beaten eggs. Blend together, adding milk and whiskey. Pour into a prepared pie crust and bake at 350 degrees for approximately 40 minutes, or until lightly golden brown.
A traditional Italian Easter pie.
© 2011 Cynthia Ferich
MaMa Mia Cucina ~ A Flavor of Good Food and Good Family
