Torta Pasquale per Pasqua
(Pat Dee's Easter Ham Pie)
| This recipe is the original ham pie made by my father each year at Easter and Christmas. It first appeared in his cookbook "Pat's Pride", published in 1983 by Gulfstream Printing Inc. His recipe is rich and flavorful. It is also very, very good. Prior to my father making it, it was made by his mother, and probably by her mother also. When we make it now, we decrease the number of whole eggs, use egg whites, and substitute less fatty cuts of meat in the filling. It is still good, but not nearly as good as the original. Try it both ways if possible. We would enjoy hearing how yours turns out compared to the original. On other pages we have included traditional Torta Pasqualina as made in Umbria and Liguria. |
Ingredients for the Filling
| 2 | Lbs. | Smoked ham - cooked and cubed (Prosciutto cotto may be substituted) |
| 1 | Lb. | Capicola (spicy rolled ham) - cubed |
| 1/2 | Lb. | Pepperoni - sliced thinly |
| 1/2 | Lb. | Salami - cut into pieces |
| 1/2 | Lb. | Mozzarella cheese - cubed |
| 1/4 | Lb. | Cheese - sharp & cubed (Cheddar if no other available) |
| 1 | Lb. | Ricotta cheese |
| 1 | Cup | Milk |
| 1/2 | Cup | Parmesan cheese - grated |
| 3 | Dozen | Eggs |
| Salt & Pepper | To taste |
Preparation of the Filling
Boil one dozen eggs until they are hard cooked.
Cut and mix all of the ingredients. Crack 2 dozen eggs into the mixture and add one cup of milk and the ricotta cheese. Mix well. Cool, peel, and slice the hard cooked eggs and mix into the filling. Add salt and pepper to taste. Set the mixture aside and proceed to the next step.
Ingredients for the Dough
| 4 | Cups | Flour - all purpose unbleached |
| 1 | Dozen | Eggs |
| 4 | Tbl. | Pepper - black |
| 2 | Tbl. | Olive oil - Extra virgin |
| Butter or Margarine | Q.B. for glaze |
Preparation of the Dough
Make a well in the flour. break the eggs in a bowl and whip. Add whipped eggs, pepper and oil to the flour. Mix well, adding just enough cold water to hold it together. Roll out after the dough is soft and pliable, but not sticky. Separate dough and put half into an oiled 9 X 14 inch oven proof pan or casserole. Fill with the ham pie mixture from above, and cover with the rest of the rolled out dough. Prick holes in the top. Glaze with the margarine or butter and bake at 400° until light brown, approximately 1 to 1 1/2 hours. (If the crust begins to brown too early, cover the pan with aluminum foil and continue to bake)
While the pie can be served hot or warm as an appetizer or side dish, it is best when cool. I remember cutting pieces all through the first day it was made, and then for the next few days after that. It never lasted very long.
Last updated on: 11/15/00 06:14:55 PM