ITALIAN SAVORY PIE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
- Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
- Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
- Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
CORNMEAL PIE
This is an South African dish very popular at barbecues. It is very tasty and even little kids love it.
Provided by maddy05 Vanderwalt
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Spray 8x8-inch square pan.
- Mix cornmeal, water, buttermilk, melted butter, sugar and salt together.
- Heat till boiling and let simmer for 5 minutes-stirring constantly.
- Let cool.
- Mix in eggs, baking soda, and half of the cheese.
- Pour into prepared pan.
- Sprinkle over the left over cheese and bacon bits.
- Bake 30-35 minutes or until toothpick is inserted in the middle and comes out clean.
Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 8.5, Cholesterol 108.7, Sodium 1097.3, Carbohydrate 36.6, Fiber 1.5, Sugar 20.9, Protein 12.3
CORNMEAL PIE
This is from a cookbook I received in an exchange a while back. It's a compilation of recipes from the family's of the Aaron Parker Elementary School. Most of the recipes are very simple, that is why I like them. I am posting this so that I do not lose it. I like some of these old fashioned recipes, this sounds like it would be interesting.
Provided by Tricia Foley
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Mix cornmeal and sugar together.
- Add to next 4 ingredients.
- Cook over medium heat stirring constantly until boiling and thickens.
- Remove from heat and pour into pie shell.
- Add meringue (instructions to follow).
- Bake for 5 minutes or until meringue is golden brown.
- MERINGUE.
- Beat egg whites until frothy.
- Gradually beat in sugar.
- Continue beating until stiff peaks form.
- Spread over pie filling.
ITALIAN CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
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.
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