Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling up an unsuspecting person plate with baked ziti and meatballs meant I really like you, or my favorite is when you have tin pans overflowing with food to go home with meant real love! My Grandmother had an open door policy at her home and always had food on the stove to welcome whoever stopped by. The smell could pull you in from miles away. I don’t remember her anywhere else in her house besides the kitchen, over a large metal sauce pot stirring tomato sauce – yelling at my father to stop eating out of the pot.
I was the lucky one to get my Grandma’s recipe book. It’s a bright yellow photo album with index cards in her writing, falling apart at the seams. It’s truly a piece of history. When I first tried to dive into making one of her legendary meals, I decided to start with one of my childhood favorites, Easter Pie (or Pizza Rustica as she called it). I was confused at first glance. 5lb of flour, 2 dozen eggs . . who and what was she feeding! As I read down further, the recipe called for a handful of cut prosciutto and the light ham from down the block, 2 baskets of cheese, and a big ball of mozz. To her this was her way of doing one of two things; one: the recipe cards were a quick reminder to her because she made each recipe every year or two: making sure no could every duplicate one of her delicious treats.
After years of taste testing and family gathering, I think we have it pretty close. Nonna’s recipe for Easter Pie!
Nonna's Easter Pie Recipe
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Ingredients:
For the Dough
6 cups all-purpose flour
¼ teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten
For the Filling
1 lb prosciutto, in 1/4-inch dice
1 lb boiled ham, in 1/4-inch dice
1 lb boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
1 lb mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
8 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust
Method:
For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill. Let set aside for 30 minutes.
For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10 x 15 glass baking dish. Add the filling and smooth it lightly. Brush the edges with a little water. This will act like glue.
Roll out the remaining dough to cover the top of the dish with some overhang. I like to cut a little carrot on the top of the dough while its on the counter, you can just use a fork and poke some holes. Trim off excess dough and crimp the edges to seal. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
SAVORY SOURDOUGH PANCAKES
Shared by Suzannah Schneider, Sustainability Connector
I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.
Ingredients:
For the overnight “sponge:”
1 cup sourdough starter, “unfed”
1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)
1 cup all-purpose flour
1 Tbs light brown sugar
For the batter:
1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)
1/4 cup neutral oil
1/2 tsp vanilla extract (omit if making a savory pancake)
1/2 tsp salt
1 tsp baking soda
Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…
Method:
Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.