dalla cucina di Roslyn Torella

When I think of Easter, I cannot help to think about Sciadone, or “Easter Pie.” There are several different names for this dish depending on where your family came from and whether you call it by its Italian name or Italian American name. Other names for Easter Pie are Shadone or Pizzagaina, and just like the variety we find in Italian dialects, there are many different ways to make it. In some recipes it has a more bread like texture, while in others it is more like a pie or quiche. 

Many of the traditional recipes call for basket cheese, a semi-soft cheese usually available in Italian markets at Easter time.  The recipe I am sharing with you is what I consider a quick and easy recipe with ingredients that can be found most places any time of year, because Easter Pie, in my humble opinion, can be enjoyed anytime! The main ingredients that all the recipes have in common are eggs, cheese, and meats like ham, salami, or prosciutto, and a crust. When this is baking in the oven, it smells wonderful! Serve for any meal of the day. Buon appetito!

Ingredients (Serves 6):

2 (9 inch) Unbaked prepared pie crusts
1 lb. Ricotta cheese
4 eggs (1 for an egg wash)
8 oz. Mozzarella cheese, grated
½ lb. Cooked ham
1/8 lb. Genoa salami, chopped
1/8 lb. Prosciutto, chopped
¼ C. Grated Parmesan cheese
2 T. Water

Directions:

Preheat oven to 325 degrees. Place ricotta in a large mixing bowl and add the three eggs one at a time while mixing on low speed. Stir in the mozzarella, ham, salami, and prosciutto until all the ingredients are well combined. Line a 9-inch pan with the pie crust. Spoon the mixture into the pan. Sprinkle the Parmesan cheese over the pie, then cover with the top crust. Crimp the edges and cut steam vents in the top of the pie. Scramble the remaining egg with 2 T. of water and brush over the top crust. This will give your pie a nice golden color. Bake for 1 hour, until the crust is a golden brown. Cool on a rack.