M-J’s Elegant Greek Salad

M-J’s Elegant Greek Salad:

An elegant luncheon dish eaten alone or accompanied by bread, or a robust addition to your dinner.

Photo by M-J de Mesterton at 12:12 PM July 29th, 2010 Links to this post Labels: Cilantro, Coriander Leaves, Capers, Cucumbers, Elegant Salad, Feta Cheese, Greek Food, Greek Salad, Lettuce, Olive Oil, Olives, Tomato, Vinegar, Pepper

Italian Easter Pie: Torta di Pasqua

Torta di Pascua

Puff pastry or pie dough, enough to line and cover an 11-inch pie-plate

3 eggs, beaten

1 1/2 lbs. of ricotta cheese, well-strained to remove all liquid (setting the ricotta cheese in a strainer over a bowl overnight is best)

1/2 lb. mild or hot Italian sausage, sliced and lightly fried in olive oil

8 to 10 slices of prosciutto ham, coarsely chopped

1/2 lb. of diced mozzarella cheese

2 tablespoons of chopped or dried parsley

Freshly ground pepper, and salt, to taste

One egg-yolk and one tablespoon of water for glaze

Prepare your pastry. Beat the eggs into the ricotta cheese, and add the rest of the ingredients. Roll out the pastry or pie dough, and line the pie-pan with one-half of it. Pour filling into the dough-lined pan, and lay the rest of your dough on top of it, sealing, trimming, and crimping the edges. Brush the top with an egg-yolk mixed with a tablespoon of water. Make pretty slits in the top of the crust, and bake in a moderately hot 350* oven for forty-five minutes to an hour, until the top of Easter Pie is golden. Serve Torta di Pasqua either warm or at room temperature. This recipe serves 8 people.

~~Copyright M-J de Mesterton