La Lama Mountain Ovens
Old Italian family recipes and archives,
baking tips, and bakery gifts
Family Secrets
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La Lama Mountain Ovens |
The best of the recipes, techniques, and methods practiced by our large extended Italian-American family - with emphasis on the legacy handed down to us by the original immigrants. This is a cookbook-in-process project. If you try any of these recipes please let us know how they turn out, whether or not you had any difficulties, and any clarifying improvements you might recommend to make them foolproof. We will of course acknowledge genuine "test-kitchen" assistance. |
Family Secrets #45Torta Pasqualina - Easter Pie By CeCe Dove, La Lama Mountain Ovens |
| From the lakes and mountains of
northern Italy to the desert-like tip of Sicily, Easter is celebrated with a myriad of
rituals, both religious and secular. Food plays such a significant role in this holiday
that some specialties are made at no other time of year, many in the bread and sweets
category. From region to region there are innumerable variations on sweet rolls and
breads, often including anise flavorings and/or citron. One mainstay tradition from our
family's cache, Easter bread, was previously offered in Family Secrets one and two. The Easter pie is another very special dish made only for this occasion. In Family Secrets four we shared the sweet version, one which is highly prized in our family and eagerly awaited each spring. There are, however, many regions of Italy that specialize in savory Easter pies. These make wonderful brunch or light dinner dishes or, served in smaller portions, are appropriate as a first course. The region of Liguria specializes in a vegetarian torta often featuring artichoke hearts, but my favorite is the following recipe, rich and hearty and needing only a salad to make a wonderful meal. After the rigors and fasting of the Lenten season, this dish is sure to be welcomed. |
 Aunt Maria Zara nee Timpano (1928-1991) Cecelia Dove nee Zara (1941- ), Easter 1964 |
| If you have a favorite recipe for pie dough, please use
it. If not, the following recipe works well, yielding a flavorful, slightly flaky crust
that is fairly easy to work with. As with all pie dough, keep everything well chilled, and
work quickly and lightly. The dough will need at least 20 to 30 minutes to rest in the
refrigerator before rolling. It may be made a day ahead, refrigerated and then softened
slightly by leaving at room temperature when you are ready to assemble. The directions in this recipe are for assembling in a food processor. If you don't have one it can easily be made by hand, using a pastry cutter to cut in the fats, and a large wooden spoon to bring the dough together while sprinkling with water. The question of whether to use unsalted butter keeps arising and, in my opinion, there is little taste difference. However, if you wish to use unsalted butter, increase the salt to 3/4 tsp. The recipe will yield enough dough for one 10" two crust pie. |
 CeCe's Easter and otherwise hats of the early 1960s |
_______________________________________ Torta Pasqualina Pastry Crust (for a 10" pie pan): Serves 6 as main dish or 10 as an appetizer
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 Easter Vamp, 1964 |
| Place the flour and salt in food processor bowl with
steel blade. Pulse twice to mix. Quickly cut butter and shortening into rough pieces,
about 1/2 tablespoon each. Add to processor bowl and pulse in one second pulses about 10
to 12 times until the fat is cut into the flour to about the size of a pea. Drizzle in the
iced water by tablespoons, pulsing in one second bursts, just until the dough begins to
come together. Do not over process or add more water than necessary, or the dough will
shrink in the pie plate. Turn dough onto a floured board and knead very lightly once or twice until it holds together. Divide into two pieces, one slightly larger than the other, pat into a round shape, dust lightly with flour, wrap in waxed paper and refrigerate at least 20 to 30 minutes or longer. Filling:
Cook the sausage over medium heat until done, breaking up with a wooden spoon. There should be no pink remaining. Drain off all fat and set the meat aside to cool. Beat the ricotta and 4 raw eggs together to blend well. Mix in the chopped cooked eggs, Parmesan, Fontina, parsley, Prosciutto, and black pepper. Egg Wash: 1 egg yolk beaten with 1 Tblsp. cold water Roll the larger dough disc about 1/4" thick and place in pie plate leaving an overhand at the lip. Spoon in the filling. Roll the second disc, fit on top of the pie, trim the pastry edge to meet, and seal and flute the edges. Brush the top of the pie with the egg wash. Cut four vents in the center and bake in an oven preheated to 375 degrees for 40 to 45 minutes until nicely browned. Let cool on a rack at least 15 minutes before cutting. May be served warm or at room temperature. Altitude Adjustment: Above 5000 feet increase baking time by ten minutes. |
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