Barras Traditional Italian Easter Pie Recipes

ITALIAN EASTER PIE

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.

BARRA'S TRADITIONAL ITALIAN EASTER PIE

Steps:

• CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
• Add beaten eggs to flour mixture slowly, incorporating very well.
• Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
• Shape pastry into two balls.
• Chill for 30 minutes or until ready to begin making the pie.
• PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl.
• In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
• In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
• Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
• Boil dozen eggs; cool, peel, cut into quarters and set aside.
• Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
• Blend; set aside.
• This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
• TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness.
• Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
• Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
• Fit the pastry into the pan and up the sides.
• Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
• In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
• Sprinkle a layer of grated cheese all around.
• Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham.
• Pour 1/2 cup of your egg wash over the first layer.
• Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
• Layer each ingredient as you did on the first layer and so on.
• Proceed with your second layer; again egg wash poured over the layer, etc.
• Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
• Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
• Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
• Preheat oven to 350 degrees.
• Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
• The aroma will tell you the pie is done!
• If you filled the pie too much with egg wash or ingredients, it may boil over.
• It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
• Serve the pie warm.
• Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.

ITALIAN EASTER PIE | PIZZA RUSTICA

Steps:

• In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
• Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
• Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
• Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
• Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
• Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)

Steps:

• Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
• Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
• Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
• Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
• Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

BROTHER BANDERA'S ITALIAN EASTER BREAD

Steps:

• Place 2 1/2 cups of the flour in a mixing bowl, and mix in the yeast, salt, sugar, nutmeg, allspice and lemon peel.
• Warm the milk and butter in a saucepan to 120 degrees, stir to melt the butter and pour into the bowl with the dry ingredients. Lightly beat 3 of the eggs, add them and mix all the ingredients together. Gradually add enough of the remaining flour to make a soft dough.
• Turn the dough out onto a floured board, flatten it and knead in the fruit peel. Knead the dough about 10 minutes, adding additional flour as necessary to make a soft dough that is barely sticky.
• Lightly oil a bowl, place the dough in it, turn it, cover the bowl and set the dough aside to rise until doubled, about 1 hour.
• Punch the dough down, and divide it in four pieces. Roll each of the pieces into a tight ball and place them in an oiled 10-inch cake pan. Cover, and allow to rise in a warm place about 30 minutes.
• Preheat oven to 350 degrees. Beat the remaining egg with 1 tablespoon of water, and brush this mixture lightly onto the dough. Place in the oven and bake about 45 minutes, until nicely browned. Allow to cool before cutting.

PASTIERA (ITALIAN EASTER PIE)

Steps:

• Preheat oven to 350 degrees F.
• Crack the eggs into a large bowl and beat until well blended. Beat in the sugar, then stir in the ricotta, lemon juice and rind until thoroughly incorporated.
• Add the cream and stir until smooth and creamy. Fold in the rice, then stir in the cinnamon. Pour the filling into the pie crust.
• Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45-60 minutes). Let cool completely on a wire rack before serving.