Italian Easter Pie: Torta di Pasqua

Happy Easter

Torta di Pasqua

Puff pastry or short-crust pie dough, sufficient to line and cover an 11-inch pie-plate (pie tin)

3 eggs, beaten

1 1/2 lbs. of ricotta cheese, well-strained to remove all liquid

1/2 lb. mild or hot Italian sausage, sliced and lightly fried in olive oil

8 to 10 slices of prosciutto ham, coarsely chopped

1/2 lb. of diced mozzarella cheese

2 tablespoons of chopped or dried parsley

Freshly ground pepper, and salt, to taste

One egg-yolk mixed with one tablespoon of water

Prepare your pastry (see M-J’s Elegant Apple Pie recipe). Beat the eggs into the ricotta cheese, and add the rest of the ingredients. Roll out the pastry or pie dough, and line the pie-pan with one-half of it. Pour filling into the dough-lined pan, and lay the rest of your dough on top of it, sealing, trimming, and crimping the edges. Brush the top with the egg-yolk and water mixture.  You may also cut interesting shapes out of extra dough and apply them to the top of the pie. Make a few pretty slits in the top of the crust to create steam-vents, and bake in a moderately hot 350* oven for forty-five minutes to an hour, until the top of Easter Pie is golden. Serve Torta di Pasqua either warm or at room temperature. This recipe is adequate for 8 people.

~~Copyright M-J de Mesterton