EASTER ARTICHOKE PIES (TORTE DI CARCIOFO PER PASQUA)
This pie is traditionally made with 33 layers of dough, one for each of the years that Christ lived. But some make this with twelve - for each of the apostles (and a whole lot easier!)
Provided by Phil Franco
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
- Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
- Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
- Cut out eight 6 and 1/2-inch circles.
- Wrap bottom crusts in plastic and set aside.
- Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
- Wrap top crusts in plastic and set aside.
- Prepare the Filling:.
- Heat 2 tbsp olive oil in a pan over medium heat.
- Add onions and cook until slightly golden, about 6?8 minutes.
- Remove from heat and allow to cool.
- Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
- Season to taste with salt and pepper.
- Preheat oven to 375?F.
- Assemble pies:.
- Place bottom crusts on a lightly oiled and floured baking sheet.
- Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
- Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
- To form pies, fold edges of bottom crusts over edges of top crusts.
- Pinch to seal, and then fold over again to create a slightly thicker edge.
- Brush tops with a little olive oil.
- Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
- Bake until slightly golden, about 25-30 minutes. Serves 8.
- That's it!
Nutrition Facts : Calories 465.4, Fat 20.3, SaturatedFat 6.4, Cholesterol 49.2, Sodium 252.5, Carbohydrate 56.7, Fiber 12, Sugar 1.9, Protein 16.3
ARTICHOKE PIE
This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium heat.
- Saute garlic until it starts to brown.
- Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
- When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
- Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Sprinkle chopped tomato, if using, over top.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
- Enjoy!
ARTICHOKE TORTE
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Provided by Tara Parker-Pope
Categories main course
Time 1h
Yield 24 Pieces, serves 6 to 8 as an appetizer
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
- Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
- Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g
I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE
I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)
Provided by Kiwiwife
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute artichokes in olive oil til softened.
- season with garlic salt.
- While artichokes cool slightly, in bowl beat eggs.
- grate mozzarella cheese into eggs then add artichoke mixture & mix well.
- Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
- Bake at 350 for 1 hour.
- Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
- This also reheats in microwave nicely the next day for breakfast lunch & dinner!
ITALIAN EASTER PIE
The Easter dinner was always the best at Nanny's and I remember her making several types of pies for the meal. This is a savory pie filled with Italian meats and cheeses. The recipe makes 2 deep dish pies. It's best served at room tempature. Can be made several days before eating, just remember to try and take the chill off of it. You dont want to cut it or serve it hot, as the cheeses will still be runny and won't stay together. This dish freezes well. We usually eat this on Easter, but you can make it and serve with a nice salad on the side for dinner. Delicious! I use premade frozen pie crusts or buy the Pillsbury ones in the refrigerator section and fill my own pie plates.
Provided by ItalianMomof2
Categories Savory Pies
Time 1h30m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 325 degrees.
- Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated.
- Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined.
- Spoon the mixture into the pie shells evenly, and smooth the top of each.
- Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well.
- Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design.
- brush top of pie with egg white.
- Bake in oven for 1 hour or until the crust is golden brown.
- Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator.
Nutrition Facts : Calories 478.1, Fat 32.4, SaturatedFat 13.1, Cholesterol 143.3, Sodium 898, Carbohydrate 24.1, Fiber 2, Sugar 0.6, Protein 22.1
SWEETCORN PIE
A very tasty side dish, that kids of all ages adore. My nephew, who is 33 years old still asks me to make this dish whenever he sees me, after he tasted it for the first time when he was 11 years old! I think I found this recipe in a South African magazine, but I cannot remember as I have been making this for the past 30 years! ***I have updated the recipe - most of the cheese goes into the pie and a little is sprinkled over the top. I have also added microwave instructions for making white sauce
Provided by Good Looking Cooking
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make a white sauce with the flour, butter & milk - see note below.
- Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
- Beat the egg whites until stiff peaks form and fold into corn mixture.
- Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
- Directions for making white sauce in the microwave:.
- Place the butter in a microwave safe jug and melt on high for 45 seconds.
- Stir flour through and microwave for 30 seconds.
- Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
- This should take 3-5 minutes dependant on the power of the microwave you are using.
Nutrition Facts : Calories 463.6, Fat 29.2, SaturatedFat 17.3, Cholesterol 170.9, Sodium 731, Carbohydrate 35, Fiber 2.3, Sugar 3.4, Protein 18.6
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