Tesy Easter Ricotta Pies

Italy has a great respect for tradition, especially in traditional food. Today, an Italian American, I am afraid that many of the traditions are disappearing. The current generation of Italian Americans, but would consider self-aware of food, are not always interested in the work of traditional food demand.

One thing I found in almost every recipe, an American or Italian, was that the pasta frolla, bark, should be dealt with as little as possible. Use a food processor vs. mixing by hand almost 50/50. Many recipes call from a food processor mix butter, flour and sugar, and then finishing the eggs by hand. One important observation is the texture the dough just after the addition of butter and eggs, when you turn it off Cuisinart. The dough may well be a rather dry and crumbly. This depends on the water content of butter, and the size of the eggs. If it is friable to be very careful addition of water. I usually just wet my hands and a small amount is enough to make the dough pliable. Tamp quickly, wrap in plastic and let it refrigerate for at least an hour or preferably overnight.

If the cheese filling is also important to use really good ricotta cheese and fresh pastured eggs. Grocery store brand ricottas usually very watery. If you need to use them, be sure to put the weight of the cheese in a colander for about an hour to push out of the water. Pastured chicken eggs is also a lovely yellow yolks enrich the color of cheese. And savory versions, not only the hard-boiled eggs dazzling daffodil yellow, but a good, properly raised and humanely slaughtered pork makes a lot tastier ham pie. These pies require some time and some work but overall they are easy and so worth every effort.