Easter Pie - Pastiera Napolitana

Every Italian holiday has specific foods associated with it.  One of my favorites is Easter Pie which is a cross between rice pudding and a cheesecake.  This pie is traditionally made with shelled wheat grain, however this is very difficult to get unless you live in an area like New York or Boston where there are a lot of Italians.  I've substituted cooked arboreal rice (risotto) which has a similar texture and taste.  The other oddity about this pie is the way it is cut in rectangles instead of wedges.  I have no idea why this is done, but who am I to question tradition.

Makes 12 servings

Ingredients

2 Pie Crusts (I use Pillsbury refrigerated crust)

9” Cake Pan

Orange Risotto

¼ C Milk
2 C Water

1 TBS Butter

Grated Peel/Zest from ½ Orange

1 tsp Orange Extract

Juice from ½ Orange

¾ C Arborio rice

Filling

6 Large Eggs

2 C Cooked Orange Risotto

2 C Sugar

1 lb (2 C) Whole Milk Ricotta

4 oz Candied Citron or Candied Orange (cubed 1/4")*

Cook the risotto first.  This process will take 30 minutes and requires your full attention.  Place all the Risotto ingredients except the rice in a medium pot and bring to a simmer.  Do not let it boil!  In a separate pot add a ladle (1/2 C) full of the hot liquid and the rice on a medium low heat.  Stir the rice and cook until all the water is absorbed.  Add another ladle full of the hot liquid and cook until all water is absorbed.  Continue adding the hot liquid a ladle full at a time, until all the hot liquid has been absorbed.  The risotto should be creamy and smell of oranges.  Put aside to cool while you prepare the crust and filling.

Preheat the oven to 425°.

In a large bowl, beat the eggs with a whisk.  Add all of the remaining filling ingredients and mix until thoroughly incorporated.

Roll out your bottom pie crust to 13 inches.  Carefully place it in your 9" cake pan so that it comes up to the top of the side of the pan.  Trim off the crust at the edge of the pan. Pour in the filling ingredients.  On a floured surface, cut the 9" pie crust into 1/2" strips using a pastry cutter.  Place the strips on top of the pie in a lattice pattern (see photo).

Bake at 425° for 15 minutes, lower the temperature to 375° and cook for an additional 55 minutes or until a knife inserted in the center comes out clean and the crust is golden brown.

* Pronto Substitutes

Candied Citron – use candied orange peel.

Candied Citron

Citron is a fragrant citrus fruit from the Mediterranean that is candied and used in a variety of Italian desserts. You may have trouble finding candied citron but if you can get it, it looks like half of a very plump green pear. I usually have to go to my Italian market to find it.  I buy it when I can get it and keep it in the freezer until Easter.  If you can't get it you can substitute candied orange peel.

To print a copy of this recipe go to Easter Pie - Pastiera Napolitana.

Artichoke Parmesan

Artichokes are a holiday tradition in our house.  They are, by far, my kid's favorite vegetable.  The best part is the heart of the artichoke.  Once you finish scraping the meat off of the leaves with your teeth, you remove the choke (looks like stringy leaves) and you are left with the meaty heart.  It is absolutely one of the best taste sensations you will ever experience.

Artichokes are also considered by many to be an aphrodisiac.  Catherine DeMedici is said to have consumed pounds of artichokes a day to maintain her sexual prowess.

Servings: 4

Ingredients

4 Large firm green Artichokes

4 tsp Olive Oil

4 tsp Table Salt

Pepper to taste

1 tsp Garlic Powder

4 tsp Dried Basil

4 TBS Dried Parsley

4 TBS Grated Parmesan

Rinse the artichokes well in water.  Trim the bottom off of each artichoke so that it can sit on the cutting board without falling over.  Trim off any outside leaves that are sticking out and dry.  Using a sharp knife, cut off the top inch of each artichoke. Grab the artichoke firmly in your hand and bang the top of the artichoke on a cutting board.  This will open the leaves so that the spices can get inside.

Place the artichoke in a heavy bottom pot so that they are snug and do not flip over.  Fill with water so that ¾ of the artichokes are covered in water.  If you still have room in the pot and they want to float around put a mug filled with water in the center.  You want to put them in the water quickly so that they do not start to turn brown.

On top of each artichoke sprinkle the following:

1 tsp Olive Oil

½ tsp Table Salt

Pepper to taste

¼ tsp Garlic Powder

1 tsp Dried Basil

1 TBS Dried Parsley

1 TBS Grated Parmesan

I usually end up seasoning the stove by the time I'm done.

Bring the water to a light simmer on low heat and cook for 3 hours covered.  Test for doneness by tasting a leaf (scrape the meat off with your teeth) and a fork should slide fairly easily through the center of the artichoke's heart.  The best part is the heart in the bottom of the artichoke (see heart in photo).  This is one meal where you have to keep the best part for last.

To print a copy of this recipe go to Artichoke Parmesan

Parmesan Fish Sticks

Makes 4 servings of fish sticks

This is an adult version of those frozen fish sticks we all ate as kids.  Growing up Italian, Fridays were always a no meat day and would often consist of fish sticks or pasta.  This reinvented recipe adds savory flavor, a little heat and the crunch of cheese.  Dip them in marinara or tartar sauce and enjoy them with dinner or as an appetizer.

Ingredients

Vegetable Oil Cooking Spray

1 lb Cod (or other thick mild white fish)

2 C Buttermilk

4 tsp Hot Sauce

½ C Grated Parmesan or Roman cheese

½ C Italian Style Panko Bread Crumbs

1/8 C Corn Meal or Polenta

½ tsp Kosher Salt

1 tsp Dried Parsley

½ tsp Garlic Powder

1/8 to 1/4 tsp Red Pepper Flakes *

 

Dipping Sauce *

2 C Marinara Sauce

Tartar Sauce *

½ C Mayonnaise

½ tsp Relish

1 tsp Basil Pesto

1 TBS Capers drained (optional)

Preheat the oven to 500°F. Coat a large cookie sheet with vegetable oil cooking spray, place a cooling rack on top and set aside. Mix the ingredients for the tartar sauce in a small bowl and refrigerate until used.

In a large bowl mix the buttermilk and hot sauce until thoroughly mixed. Cut the fish into ¾” strips (remember how they looked when you were a kid) and place the fish strips in the buttermilk.  Let them marinate for 15 to 60 minutes.

In a medium bowl mix the grated parmesan, bread crumbs, corn meal, salt, parsley, garlic powder and red pepper flakes.  Remove the fish, one piece of fish at a time and place it in the breadcrumb mixture.  Coat thoroughly and place in a single layer on the cookie sheet. Coat the fish with the vegetable cooking spray. Bake until golden brown and crispy, about 14-15 minutes. Serve immediately with either the heated marinara sauce or the tartar sauce.

Frying Option – You can fry the fish sticks in 2” of oil heated to 350F until golden brown.

* Pronto Substitutes

Red Pepper Flakes – If you are serving this to children you may want to ship the red pepper flakes or you can increase if you want some extra spice..

Dipping Sauce – Here is you opportunity to be creative.  You can use whatever sauce you like such as a tangy chutney or mayonnaise with horseradish.  

Chicken Finger Appetizers

Turn a childhood favorite into an appetizer that everyone will enjoy.  Serve the fish sticks with several different kinds of dipping sauces from mild, to hot, to exotic; the choices are only limited by your imagination.

To print a copy of this recipe go to Parmesan Fish Sticks.

Zucchini & Broccoli Frittata Omelet

Frittata’s are Italian omelets with attitude.  They are easy to make and extremely versatile for both brunch and dinner.  Frittatas are a perfect no-meat meal and can be easily customized to your own taste.

Makes 4 servings

1 Tbs Olive Oil or Butter

1 Medium Yellow Onion (diced)

1 C Zucchini, (1 small) (shredded)

1 C Broccoli Florets

½ tsp Salt

Black Pepper (to taste)

6 Eggs

1/8 C Grated Italian Cheese

½ tsp Dried Parsley (or 1 ½ tsp fresh)

1 TBS Butter

Italian Bread or Baguette

Preheat the broiler to high.

NOTE: This recipe requires a medium sized, non-stick, frying pan that has a metal handle and is still in good to excellent condition.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Dice the onion very small.  In a medium non-stick frying pan, heat the olive oil or butter and cook the onions for 5 minutes on medium stirring frequently until they are light brown.  Add the zucchini, broccoli, salt, and pepper and cook until the broccoli and zucchini are tender. While the vegetables are cooking, whip the eggs in a medium bowl with the Italian cheese and the parsley until thoroughly mixed.

 Once the vegetables are cooked, add the vegetables to the egg mixture in the bowl and stir to make sure that the vegetables are coated with the egg. 

Heat your clean, oven-proof skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  DO NOT STIR. Using a rubber spatula, run around the edge of the frittata periodically once the edges start to set. You should be able to get the spatula under the edge of the eggs.  The bottom should be a light brown at this time and the top will still have a little liquid.  Carefully place the pan in the oven about 6" from the broiler.  Keep it under the broiler until the eggs have set on the top of the frittata.  USING AN OVEN MIT, shake the pan to see if it looks firm. 

Carefully remove the frittata from the oven—the handle will be hot.  Place a large plate over the top of the frying pan and quickly flip the plate and frying pan over so that the bottom of the frittata is facing up.  Cut and serve immediately with a baguette.

* LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any fresh or leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• ½ C Mozzarella

• ½ C Asiago Cheese

• Bell Peppers

• Asparagus

• Spinach

• Sausage

• Potatoes

To print a copy of this recipe go to Zucchini & Broccoli Frittata