ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
STOVETOP ITALIAN MACARONI
It's not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. -Laila Zvejnieks, Stoney Creek, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
PASTIA
Pastia is what Italians make at Easter.
Provided by Connie Malagrino
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 21.9 g, Cholesterol 166.5 mg, Fat 18.5 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 10.5 g, Sodium 165.8 mg, Sugar 17.9 g
ITALIAN MACARONI PIE
Make and share this Italian Macaroni Pie recipe from Food.com.
Provided by Chef Kiddle
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
- In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
- In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
- Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).
MACARONI PIE
This wonderful pie is a variation of macaroni and cheese.
Provided by TARASMOMMEE
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
- Bake in a preheated over for an hour or until a knife inserted comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g
SOUTHERN MACARONI AND CHEESE PIE
Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.
Provided by dameionec
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a 9x13-inch casserole dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
- Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
- Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
- Gently mix salt and cooked macaroni into the sauce and stir to combine.
- Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
- Bake in the preheated oven until casserole is bubbling, about 20 minutes.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 29.8 g, Cholesterol 197.3 mg, Fat 43.1 g, Fiber 1.1 g, Protein 29 g, SaturatedFat 26.4 g, Sodium 919.1 mg, Sugar 9.8 g
ITALIAN PASTA PIE
I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal.
Provided by cagrown27
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 400. Cook and drain pasta as directed on package.
- While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
- Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
- Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.
Nutrition Facts : Calories 698.2, Fat 14.3, SaturatedFat 4.8, Cholesterol 14.9, Sodium 1271.2, Carbohydrate 116.3, Fiber 6.9, Sugar 1.9, Protein 24.2
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