Mother's day is a long time past, so this should tell you that i am still cooking - a lot and even writing things down, but not posting...why? I have no clue, but this was one part of a mother's day brunch that i helped put together. Hopefully, more will follow.
This was a not so meat heavy take on a classic Italian Easter pie!
§ 1 pie crusts and shells (8
inch)
§ 1/4 lb Italian sausage, sweet
or hot. but crumbled and cooked
§ 1 lb ricotta cheese
§ 3 ounces mozzarella cheese,
cut in strips
§ 3 ounces mozzarella cheese,
shredded
§ 2 eggs, beaten
§ 6 ounces fresh spinach, cut
in strips
§ 1 eggs, hard boiled and
sliced
§ 1/2 tablespoon plus enough to
top the pie of Italian parsley, minced
§ 1/8 cup each grated Romano and
parmesan cheese
§ 1/8 teaspoon salt
§ 1/8 teaspoon black pepper
combine ricotta, the Romano and parmesan cheeses,
salt, pepper, parsley, shredded mozzarella and beaten eggs
Fill the pie crusts as follows:
cover the bottom with a layer of the ricotta mixture
layer half of the spinach
cover with ricotta mixture
egg slices
top with sausage
Bake the pie for 15 minutes in preheated (400°) oven
then lower oven temperature to 325°F
continue to bake for 30 minutes
remove from the oven and quickly add the strips of
mozzarella in a star formation with a circle in the center
continue baking for 15-20 minutes
remove aand top with minced parsley
Serve warm or cold.
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