Easter Recipe
By Kassidy Ravina
My dad shared an Italian Easter Meat Pie recipe with me. He’s made it every year for as long as I remember. It’s absolutely delicious.
First, you’ll need:
- 4 (9-inch) unbaked pie crusts
- 2 pounds of ricotta cheese
- 6 eggs
- 8 ounces of grated mozzarella cheese
- 1 pound of chopped cooked ham
- ½ pound of chopped genoa salami
- ¼ pound chopped prosciutto
- ¼ cup grated parmesan cheese
Next, preheat the oven to 325 degrees Fahrenheit. Place the ricotta in a large mixing bowl, and add each egg one at a time, all while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until each item is mixed in.
Line two pie pans with one 9-inch crust each. Scoop half of the mixture into each pan, and sprinkle half of the parmesan cheese on top of each pie. Place the remaining pie crusts on top of each pan. Crimp the edges of the pies, and slit steam vents in tops.
Bake in the oven for 1 hour, or until the crust is golden brown. Cool.
Finally, enjoy your meat pie!
Above, a throwback photo of Coal Cracker reporter Kassidy Ravina and her Dad, Robert.