Easter Pizza (Pizzagaina)

Italian Pizzagaina is a staple Italian treat traditionally eaten during the Easter season. It is similar to a meat pie and includes ricotta, basket cheese and cured meats. It originated in the 17th century in Naples, Italy and is unlike any other kind of "pizza" you will eat. This can be eaten at any time of day as an appetizer, part of a meal or even after a meal. It is also the perfect breakfast or mid-day snack. This recipe in particular is an altered version that my grandmother makes every Easter. It is easy to do and absolutely delicious.











Recipe


Ingredients

1 stick dry sausage or salami
2 Ib. ham
3 Ib. Ricotta
1 basket cheese
1 cup grated cheese
1 1/2 dozen eggs
3 tbs. parsley
4 1/2 cups Bisquick
1/2 cup oil

Instructions

1. First, cut up all of your meats into cubes and chop up parsley. You can use whatever cured meats you like. We like to use ham and salami in my family. You can also cube some provolone cheese if you like. 

2. Mix eggs, grated cheese, oil and chopped parsley together in a large bowl.

3. Add basket cheese and beat. Add ricotta and Bisquick. Stir together. Ideally, people make homemade crusts for this out of dough and the filling gets poured into it. You absolutely can do that, but using the Bisquick is an efficient and economical shortcut that creates a delicious, savory crust. Although not traditionally used in Italy, it's something I encourage because it has proven to be a great alternative. Add meats. Stir together.

4. Pour into greased glass pie plates or glass pans of choice. Bake at 350 degrees faranheit for 45 min. Makes 4 pizzas.

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