Tag: Easter

Revising the Italian Easter Pie Recipe

[vc_row][vc_column width=”1/1″][vc_column_text css=”.vc_custom_1458918608300{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;border-left-color: #000000 !important;border-right-color: #000000 !important;border-top-color: #000000 !important;border-bottom-color: #000000 !important;}”] A few years ago, we published a recipe for Torta Pasqualina (which is simply Easter Pie) that has been passed down from our Italian heritage (we give quite a bit of history to the Easter Pie story in that article, which we won’t repeat here).  Though we’ve been making it the same way for a long time, we really never liked the crust – and sometimes the filling was quite heavy. We’ve done a bit of experimenting in our test kitchen, and found some very simple fixes.  It’s still a bit of work, but with our revisions it is not hard work – and the results are delicious! [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The Crust Frankly, the crust for most Easter Pie recipes are not good.  We tried a few, including the classic we published previously – and just decided to rethink what we really wanted.  Let’s start with flaky – but a crust that has enough substance to hold up to filling.  We tried both store-bought filo dough and puff pastry, and found that puff pastry was quite good. […]

Italian Easter Pie – Torta Pasqualina alla Mickalene

[vc_row][vc_column][vc_column_text]Growing up in an Italian Catholic family was all about family, food, and tradition.  One great tradition was making the Easter Pie. During the Lenten season, we all fasted, especially on Good Friday (no meat) and on Holy Saturday.  When it came to Easter Sunday, we splurged. I can remember the smells on the Saturday before Easter, when Mickalene was frying off the sausage, making the crust, then baking the pies.  We couldn’t wait until we dug into the cheesy, meaty, dense delight – but it was reserved for Easter Sunday morning.  The dish was incredibly labor intensive, and my Mom make enough to feed a small army. There are many varieties of the “Easter Pie,” based on the regional Italian cooking.  It’s called Pizzagaina, pizza piena (stuffed pizza), pastiera in the Naples, pizzachino, pizza rustica, but we called it  Torta Pasqualina (which is simply Easter Pie). For the most part, it is a quiche-like savory pie, but I have also seen some sweet versions.  The basics of the savory version call for eggs, cheese, meat, often a green vegetable (we used spinach, our Tyrolean parts of the family used asparagus, and we’ve seen others use swiss chard).  My Mom’s […]