••••GONZAGA VS NORTH CAROLINA🏀🤾‍♂️🏆!!••••

(Source: foxspots.com & AMP WHNT.com & WCNC.com & heavy.com & cbsnews.com & toptwittwr.com & Gonzaga.com)

****GONZAGA VS NORTH CAROLINA!!

••••ITALIAN SWEET RICOTTA EASTER PIE🐣🍚🧀🍳🐥🐰🥚!!••••

(Source: shelovesbiscotti.com & photos also)

****ITALIAN SWEET RICOTTA

****EASTER PIE!!

http://shelovesbiscotti.com

Italian Sweet Ricotta Easter Pie

Author: My Grandmother Maria

Recipe type: Dessert

Cuisine: Italian

Prep time:  2 hours

Cook time:  60 mins

Total time:  3 hours

Serves: 36 (4-inch) mini pies

 

Something wonderful happens to ricotta when you add a little sweetness to it.. Don't believe me? Try this Italian Sweet Ricotta Easter Pie to be convinced!

Ingredients

The dough:

• 6 eggs
• 6 tablespoons sugar,granulated
• 6 tablespoons vegetable oil
• 4 cups all-purpose flour

The filling:

• 2 eggs
• 5-6 tablespoons sugar, granulated
• Scant 2 pounds ( 900 grams) ricotta cheese, drained

The egg wash:

• 4 egg yolks,slightly beaten
  
  

  

Instructions

To make the dough:

1. In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs for 1 minute.
2. Add the sugar and whisk for another minute or so.
3. Add the oil and whisk another minute.
4. Add about a third of the flour and whisk for 1-2 minutes.
5. Switch to dough hook and add the rest of the flour.
6. "Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.
7. Place dough in a greased bowl. Make sure to turn the dough over so entire surface is coated with oil.
8. Cover with plastic wrap and let the dough rest for at least 6 hours.
   
    

To make the filling:

1. Whisk the eggs until frothy (about 1 minute). I use my stand mixer.
2. Whisk in the sugar (another minute or so).
3. Whisk in the ricotta for 30 seconds.
4. Set aside.

To assemble the pie:

1. Line large cookie sheet with parchment paper. Set aside.
2. Divide the dough into 12 sections.
3. Work one section of dough through pasta maker attachment. ( Alternately,you can use a rolling pin)
4. Begin at the widest number and then just move up one number (it's level 2 on my machine)
5. Place stretched out dough over little press maker.
6. Place the equivalence of 2 scant tablespoons of ricotta mixture in the middle section of your mini pie. 
7. Squeeze and seal. Make sure you have a tight seal.
8. Make a few incisions in the dough. ( I use a scissor to snip the dough in 3 places)
9. Place on baking sheet.
10. Brush with egg wash.
11. Repeat until you have no more dough or filling (hopefully this coincides).
12. Place in preheated oven at 350 ° F for about 20 minutes.
13. Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
14. Place on racks to cool.
15. Refrigerate until ready to be served.
     

Notes

Feel free to adjust the level of sweetness of the ricotta filling by increasing or decreasing the amount of sugar.
I usually drain the ricotta overnight.

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(Source: sarahnspice.com & photos also)

 ****EASTER PIE!!

 

****A MUST FOR EASTER!!

 

Ingredients

• Yeast Dough Crust:
• 3¼ cups flour
• 1½ tablespoons lard or butter
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 -- ¼ ounce active dry yeast envelope
• 1 cup warm water
• Filling: (I used Boar's Head meats and cheeses)
• 1 lb. mild Italian sausage, ground
• 1 tablespoon water
• ¼ lb Prosciutto di Parma chopped, diced
• ⅓ lb Pepperoni, diced
• ⅓ lb Genoa salami, diced
• ½ lb ham -- regular boiled deli ham, diced
• ½ lb capicola, thinly sliced
• 2 lb whole milk ricotta cheese
• 12 ounces mozzarella cheese, diced
• 15 turns freshly ground black pepper
• 6 eggs, room temperature
• ⅛ cup Parmesan cheese, grated
• ⅛ cup Romano Cheese, grated
• Egg wash, 1 egg + 1 tablespoon water
  
  http://sarahnspice.com 

Instructions

1. In a measuring cup, mix yeast and warm water together.
2. Place flour in the bowl of a mixer with the hook attachment. Add the lard or butter, salt, pepper and yeast/water mixture.
3. Mix on low until dough forms and is elastic and smooth, about 10-15 minutes.
4. Place dough in a lightly oiled large bowl, cover with a towel and allow it to rise in a warm place for 2 hours, or until doubled in volume.
5. When dough has risen, cut into 2 pieces.
6. Stretch one piece to fit into a greased 9-inch springform pan. Reserve the other piece in an oiled zip-top bag in the refrigerator for later to make the top.
7. Preheat oven to 375 degrees.
8. Place lined springform pan in the refrigerator while making the filling.
9. Brown up sausage in a frying pan with the water to render the fat. Drain and cool.
10. In a large bowl, combine ricotta, mozzarella, and pepper. Add eggs one at a time, beating with a wooden spoon after each addition.
11. Add cooled sausage, prosciutto, pepperoni, salami, ham, and grated cheese to ricotta mixture and mix well.
12. Line the pastry crust with a single layer of the sliced capicola, all around including the edges. Any leftover can be placed on top of the ricotta and meat mixture before sealing the top with pastry.
13. Once the pie is lined with the capicola, fill with the ricotta and diced meat mixture.
14. Stretch second piece of dough and place over the filling, pressing the edges closed. Be careful not to tear the dough. The top must be sealed.
15. Make 4 slits in the dough for steam to escape.
16. Brush the crust with the egg wash to give it a beautiful glossy finish.
17. Bake for an hour and a half until crust is nice and golden brown.
18. Once done, remove pie from oven and let cool completely. Place in the fridge for at least 2 hours to fully set. It's best to let it set overnight if you can.
19. Slice and serve.
     

Notes

Recipe adapted from Franco Lania

Recipe by Sarah 'n Spice at http://sarahnspice.com/easter-pie/

3.3.3077

EASTER PIE

April 1, 2015 By Sarah 'n Spice

Starting with the dough, add yeast packet to warm water and mix.

In your mixer, add flour, lard, salt, pepper and yeast water.

With the hook attachment, work on low-speed for 10-15 minutes until dough is smooth and elastic. It takes a little time, don’t rush this step.

Place dough in lightly oiled bowl in a warm spot and cover with a towel for 2 hours to let dough double in size.

While the dough is rising, start dicing your pepperoni,

Prosciutto,

Ham,

and Genoa Salami.

Next, prep the cheese. Dice up the mozzarella…

…and grate your Parmesan and Romano.

Brown up the crumbled sausage and let cool completely.

When the dough has doubled in size…

…cut it in half.

Place the dough in 2 oiled zip-top bags and pop in the fridge until you’re ready to use.

Wrap a springform pan in aluminum foil and set in a sheet pan. I’ve never had good luck with springform pans not leaking, so I take extra precaution 😉

Roll out one piece of dough to line the pan.

Form it in the pan so it comes all the way up on the sides. Trim off the excess.

Now we can start the filling! In a LARGE bowl, emphasis on LARGE, add in ricotta cheese…

…mozzarella and pepper.

Stir in one egg at a time until fully incorporated.

Add in all the meats and cheese to the ricotta mixture. Make sure you mix this well.

Line the dough with the thinly sliced capicola. Don’t for get to take a couple of slices for yourself. It’s quality control!

Pour in all that fabulous filling right on top. You may have some filling leftover depending on the size of your pan. Don’t worry, you can use the extra to make a mini Easter pie if you want 🙂

Roll ouy the other piece of dough you have in the fridge to fit over the top.

Remove all excess and seal the 2 edges together. Make sure you seal it well, otherwise it will make a mess.

With any leftover dough, you can make a cute little bunny. It is Easter after all!

Bake in the oven for an hour and half. When it’s done, let cool completely and put in the fridge for at least 2 hours. I prefer leaving it in there overnight to let it really set up.