Monday, April 9, 2012

Italian Ham Pie AKA Apizzagain

Traditional savory pie made at Easter time to mark the end of lent and fasting. It takes more time than skill but well worth the effort. First you make a pepper crust.
for the crust:
2 cups of flour
2 eggs
3 tablespoons olive oil
salt and lots of fresh cracked black pepper
add water as needed
knead until smooth, wrap in plastic wrap and set aside to rest

Next make the filling, I used:
2lbs proscuttini (Italian black pepper crusted ham)
1 stick pepperoni
1 stick sopprasade
1 fresh Italian basket cheese
1 fresh mozzarella ball
1 cup grated parmesane
10-12 eggs
lots of fresh chopped parsley

now is where all the work come, dice all the meats and cheeses as small as you can toss in a large bowl, next beat the eggs and add the parmesane and parsley mix into the meat and cheese mix well. Now grease a casserole well roll out the dough and line the casserole, add the meat and cheese mixture now you can either put a top crust or make a lattice top. Bake around 1 1/2 to 2 hours or until set that will depend on how large it is a knife inserted into the center should come out clean.
*only add enough egg mixture to coat the meat and cheese
** place casserole on cookie sheet with sides because the egg is sure to leak out every time this will save you from scrubbing burnt egg off the bottom of your oven
***chill overnight this is meant to be eaten cold

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