Easter

[Kitchen Witch]

Cheesy Easter Pie -- Torta di Pasqua al Formaggio

Cheesy Easter Pie, or Torta di Pasqua al Formaggio: This is actually a bread, rather than a pie, and is common over a broad swath of central Italy, from Umbria to the Marches, and goes by a number of names. In Umbria it's a Torta di Pasqua, whereas the Marchigiani, and especially those of the provinces of Pesaro and Ancona, know it as Crescia Brusca, and others still call it Pizza di Pasqua. It's often served as an antipasto, and is very good with cold cuts.

INGREDIENTS:

* Salt
* 3 eggs and 2 yolks
* A little rendered lard
* 1 1/2 cups (150 g) unbleached all purpose flour
* 10 ounces (250 g) bread dough (buy this from your baker)
* 2 cups freshly grated Parmigiano
* 1/3 cup + 1 tablespoon (100 g) olive oil
* 1/4 pound (100 g) fresh pecorino (a mild sheep's milk cheese; Romano will be too sharp here), finely diced
* --
* Rodante's ingredients:
* 6 eggs per kilo of flour (he starts from scratch, without the bread dough)
* 2 ounces (60 g) rendered lard
* 1/3 cup good olive oil
* 4 cups freshly grated Parmigiano
* 2 cups moderately aged pecorino (again, not romano, which is too sharp)
* 1/4 pound (100 g) each fresh Parmigiano and fresh Pecorino, diced
* A scant 2 ounces (50 g) live yeast, dissolved in a little warm water
* A heaping tablespoon of salt
* A heaping teaspoon of freshly ground black pepper.

PREPARATION:
For the first set of ingredients:
Crack the eggs into a bowl and add the two yolks as well; salt lightly and stir in the cheese and the olive oil. Let the mixture rest for at least four hours. Flour your work surface, spread the bread dough out over it, and work the remaining flour into it; shape the dough into a mound, scoop a well into it, put the cheese mixture into the well, and incorporate it.

Put the dough in an oiled bowl, cover it, and set it in a warm place to rise for at least two hours.

Once it has risen, grease a high-sided bread mold with the lard and put the dough into it. Cover the pan and let the dough rise another hour; towards the end of the hour preheat your oven to 360 F (180 C).

They say to bake for a half hour to 45 minutes. When it is done it should sound hollow if thumped, and begin to pull back from the sides of the mold. Let it cool for 20 minutes, and turn it out.

It can be served hot or cold, and achieves amazing grace when it's sprinkled with shaved black truffles. In their absence, it's perfect with salami or hard-boiled eggs.

[Kitchen Witch]

Pane di Pasqua -- Easter Bread


Pane di Pasqua, or Easter Bread: There are many variations on the theme of Easter Bread.

INGREDIENTS:

* 1 small bell pepper, diced
* A medium onion, diced
* Pancetta and ham, shredded
* A hard-boiled egg, peeled, flattened, and cut up into bits
* Olives, pitted
* Capers, rinsed and patted dry
* Hot peppers (either dried or pickled)
* Fresh oregano and parsley, minced
* 5 cups (500 g) flour
* A packet of dry yeast, or a cube of fresh live yeast, dissolved in a little warm water
* Olive oil
* Salt
* Sugar

PREPARATION:
Sauté the pepper, onion, prosciutto, and ham in a little oil until the onion is translucent. Prepare the egg, rinse the capers and the hot pepper (if necessary), shred the hot pepper, discarding seeds and ribs, and pit and chop the olives.

Put the flour in a large bowl. Mix in the sugar and the salt, then add the yeast and the remaining ingredients, including the herbs, and sufficient water to obtain a dough of the proper consistency (roughly as firm as your ear lobe). Knead it until it is smooth and elastic, adding a little more flour if need be, then cover it and let it rise for an hour or so.

Divide the dough into small loaves, and bake them in a 440-500 degree (220-250 C) oven for 15-20 minutes, or until they have browned and sound hollow when thumped.

[Kitchen Witch]

Torta alla Pasqualina & Torta di Cipolle, Onion Pie

INGREDIENTS:

* For the dough:
* 10 cups (1 k) flour
* 4 tablespoons extravirgin olive oil
* Salt
* Warm water
* For the filling:
* 3 pounds (1.5 k) beet greens
* 1 3/4 cups freshly grated Parmigiano
* 1 tablespoon fresh marjoram, minced
* 1 1/8 pounds (500 g) prescinseua (use ricotta if need be)
* 2 tablespoons flour
* 2 tablespoons extravirgin olive oil
* For the preparation:
* Oil, for greasing the pan and the sheets
* 12 eggs
* 2/3 cup unsalted butter
* Salt & freshly ground pepper

PREPARATION:

Tradition dictates that the puff pastry of the crust contain 33 very fine, almost transparent layers, one to mark each year of Christ's life. Modern cookbooks generally call for 8, and some reduce the number to 6. The traditional recipe also calls for prescinseua, a soft cheese made by gathering curds (I believe) and that modern cookbooks call for ricotta instead. Again, quite a difference.

In any case, the recipe can be traced back to the 1500s and calls for the ingredients above.

Make a mound of the flour on your work surface and scoop a well into it. Pour in the oil; add 2 pinches of salt, and enough warm water to obtain a soft smooth dough. Divide it into 33 balls and let them rest on a well-floured surface, covered by a damp cloth. Wash the beet greens well, strip away the tough ribs, slice them into thin strips, and blanch the leaves in lightly salted water. Drain them well and put them in a bowl. Stir in 1 1/2 cups of the grated cheese and the minced marjoram.

In the meantime, put the cheese in a finely woven muslin sack and hang it up to drain, or press it with a weight to remove the serum. When it has dried, mix into it the 2 tablespoons of oil and flour, the remaining Parmigiano, and check seasoning.

Next, take 13 of the dough balls and roll them out paper thin one at time. Grease a pie pan sufficient to contain the filling (I'd go with a 10-inch, or 25 cm round pan), and lay down the 13 sheets, brushing all except for the last one with a sprig of parsley dipped in oil. Spread the beet green mixture over the dough, drizzle it with a little oil, and then spread the cheese mixture over the collard greens. Use the back of a spoon to press out 12 depressions in the top of the cheese mixture and crack the 12 eggs into them, being careful not to break the yolks. Season them with salt and pepper and drizzle them with a tablespoon of unsalted butter.

Preheat your oven to 400 f (200 C).

Now take the remaining dough balls and roll them out as you did the first. Lay them down over the pie, greasing them lightly top and bottom, and try to keep them separate by blowing a little air between the layers with the help of a straw. Press the edges of the layers together so as to obtain a border for the pie. The thing should be built up like a dome by the time it's done.

Tradition dictates that, to honor the head of the household, his initials be pressed into crust at the rim. In any case, bake it for about 50 minutes. It's good warm but much better when it has cooled. Some use slivered artichoke hearts sautéed in oil with a minced onion rather than beet greens.

Torta di Cipolle: An Oniony Variation

As a variation on torta pasqualina, you can also make a torta di cipolle; in this case the filling will be:

* 2 1/4 pounds (1 k) sweet red onions (if what's sweet in your area is white, use that)
* 3/8 cup (75 g) unsalted butter
* An ounce (30 g) dried porcini, soaked in warm water to cover until rehydrated
* 1/2 cup Parmigiano Reggiano
* Salt & Pepper to taste

Melt the butter, and sauté the remaining ingredients except the cheese for about a half hour. Remove the mixture from the fire, stir in the cheese, check seasoning, and once the filling has cooled make the pie.

[Shadows]

Try this with your children, grandchildren, sunday school kids, etc.

Nice message!

Resurrection Cookies - for my christian friends

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This was passed on to me from a good friend who wishes to remain unknown:

Resurrection Cookies

1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible


Preheat oven to 300 F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.





Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.





Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.





Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.





Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.





Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.





Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.





Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.





Go to Bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.





On Resurrection morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! Explain that on the first Resurrection day Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.



HE HAS RISEN!

[Kitchen Witch]

Baccala (Dried Cod Fish)

3 lbs. baccala (dried or presoaked)
1 cup extra virgin olive oil
4 garlic cloves, chopped
1 cup black olives
1 small jar capers
1/4 cup raisins
1/4 cup pignoli nuts
1 tsp. basil
1 tsp. oregano
0 salt/pepper
2 lbs. plum tomatoes, chopped



Soak dried baccala in the refrigerator for 3 days, changing the water 3 time a day. (Baccala can now be purchased presoaked). Boil black olives for 2 minutes, drain; set aside. Run water over capers, drain; set aside. Place fish in baking pan in a single layer, sprinkle all ingredients over top. Bake 375 degrees for 1 hour. Variation: Lay celery stalks on botton of a large sauce pan. Layer presoaked cod fillets on celery. Then sprinkle with salt, pepper, parsley, and bread crumbs. Drizzle olive oil over top. Repeat another layer. Pour 1 cup chicken broth or water over top. Cover and let simmer 1 1/2 hours.



Skillet Lamb

1 pound ground lamb
2 Tbsp. extra virgin olive oil
1 clove garlic
1 small onion, sliced
1 cup tomato sauce or Marinara sauce
1 medium eggplant, skin on, cubed (4 cups)
0 6 to 8 large green olives, sliced
1/2 tsp. dried thyme
0 approximately 1/2 teaspoon dried basil
1 Tbsp. grated Parmesan cheese
0 freshly ground pepper to taste
0 salt to taste
1/2 cup grated mozzarella or Jarlsberg cheese


In a large skillet, lightly brown the lamb in oil. Remove the lamb and saute the garlic and onion in the drippings until the onion is translucent. Discard the garlic and excess fat. Add the tomato sauce, eggplant, olives, thyme, basil, Parmesan cheese, pepper, and salt to the skillet. Cover and simmer 30 minutes, or until tender. Add the lamb and cook an additional 10 to 15 minutes, uncovered. Turn off the heat. Sprinkle the grated mozzarella or Jarlsberg chese over the top of the lamb mixture and cover the pan. When the chese melts, it is ready to serve. Serves 4

[Kitchen Witch]

Hearty Ham & Bean Pasta Salad

1 1/2 cups rotini or penne pasta
1 can (15 ounces) Cannellini beans, rinsed and drained
1 red pepper, diced
4 scallions, sliced
3/4 cup stoned black olives
1 1/2 cups ham, cut in strips
3 Tablespoons fresh basil, chopped
2 cloves garlic, minced
1 packet Good Seasons Roasted Garlic Salad Dressing Mix
1/2 cup extra virgin olive oil
2 Tablespoons Dijon mustard
1/4 cup balsamic vinegar


Cook the pasta in boiling water until al dente. Drain and reserve. Combine the drained beans, red pepper, scallions, black olives and ham in a large bowl. Gently fold 2 Tablespoons of the chopped basil. Whisk together the minced garlic and the remaining ingredients in a small bowl. Fold the cooked pasta, while still warm, into the bean mixture and stir in the dressing. Stir gently to combine well. Chill or serve at room temperature. Sprinkle with remaining chopped basil. Serves 4 to 6


Prosciutto, Parmesan, Peas & Pistachio Pasta Salad

1 packet Good Seasons Garlic & Herb Salad Dressing Mix
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 12 ounces elbow macaroni, or any favorite dried pasta, cooked al dente as directed on the package, drained
8 ounces frozen baby peas
4 ounces sliced proscuitto, shredded
2 ounces Parmesan, grated
1/4 cup coarsely chopped salted pistachios
1/4 cup snipped mint leaves


Wisk together the Salad Dressing Mix, vinegar and olive oil in a large mixing bowl. Fold in the macaroni, peas, prosciutto and Parmesan. Cool to room temperature. Sprinkle with the pistachios and mint before serving. Serves 4

[Kitchen Witch]

Asparagus in Sour Cream Casserole

1 1/2 lb. fresh asparagus
salt and pepper
1 cup sour cream
1 cup grated cheddar cheese
1 cup soft bread crumbs
1/4 cup butter

Remove the tough end of asparagus by snapping (hold each end firmly and bend...discard stem below break). STand the stalks in a deep kettle. Add boiling salted water to a depth of two inches and cook, tightly covered, until just done (about twenty minutes. Drain. Place in a greased caserole. Sprinkle with salt and pepper. Spread with 1 cup of sour cream. Sprinkle with 1 cup grated cheddar cheese, and then with 1 cup of soft bread crumbs mixed with 1/4 cup melted butter. Put in a 375 degree oven and bake until crumbs are brown (about 30 minutes).

[Kitchen Witch]

Chicken Cutlets Parmigiana
Serves:4

1 lb Chicken Cutlets-flattened.
1 cup Italian style flavored bread crumbs
1 egg beaten with 2 tbs of milk
1 cup or more oil
1 jar Marinara Sauce
1/2 lb fresh mozzarella cheese-sliced
1/4 cup freshly grated parmigiano cheese



Place bread crumbs in a flat dish. Beat egg with milk in a soup bowl. Take each cutlet and dip in egg and then press into bread crumbs to cover all sides. Heat the oil in a frying pan until hot and fry cutlets until golden brown. Remove and place on dish and keep warm.
Place 1/2 jar of sauce in bottom of baking pan. Add the cutlets and pour rest of sauce on top. Sprinkle with parmigiano cheese and place a slice of mozzarella on top of each cutlet. Bake in oven for about 20 minutes or until cheese has melted.

[Kitchen Witch]

Thai Turkey Loaf w/ Fruit Salsa

1 1/2 pounds ground turkey
2 eggs, beaten
1 cup cold cooked rice
1/2 cup plain bread crumbs
2 Tbsp. soy sauce
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 Tbsp. chopped fresh cilantro
1/3 cup extra virgin olive oil
1/2 cup chopped onion
3 cloves garlic
1 jalapeno pepper, seeded and finely chopped
1/2 cup milk
0 - - - - - - - - - - - - -
0 Fruit Salsa
1 ripe mango, diced
1 firm, ripe pear, diced
2 Roma tomatoes, seeded, finely chopped
1 green onion with top, thinly sliced
2 Tbsp. chopped fresh cilantro or basil
1 Tbsp. extra virgin olive oil


1. In a medium bowl, combine turkey, eggs, rice, bread crumbs, soy sauce, salt, red pepper flakes, and cilantro; set aside.

2. In small skillet heat olive oil over medium heat; saute onion, garlic and jalapeno pepper until tender. Add onion mixture and milk to turkey mixture; mix well. Shape into firm loaf; place in shallow baking pan.

3. Bake in preheated 350 degree oven for 50 minutes or until juices run clear when loaf is pierced.

Salsa
1. Combine all salsa ingredients in a bowl and refrigerate. Serve Turkey Loaf with Fruit Salsa.

Makes 6 servings

[Kitchen Witch]

EASTER BREAD RING

5 to 6 cups all-purpose flour
1 cup granulated sugar
5 and 1/2 teaspoons active dry yeast
1 teaspoon grated orange zest
1 teaspoon salt
2 teaspoons orange juice
2 teaspoons vanilla extract
1 cup milk
3/4 cup butter flavor crisco
3 large eggs, beaten
6 hard boiled, naturally decorated eggs
1 large egg
1 tablespoon milk

In a large bowl, combine 3 cups of flour with sugar, yeast, orange zest, and salt. Mix until well blended.

In a saucepan , heat milk over medium high heat until it just boils. Remove from heat and stir in crisco until melted. Stir in orange juice and vanilla. Allow to cool to 120ºF. Pour milk mixture and beaten eggs over flour mixture.

Mix until well combined, but still soft and sticky. Slowly stir in enough remaining flour to make a soft dough. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Spray a baking sheet with cooking spray. Remove dough from refrigerator and punch down. Divide dough in half, and on a floured surface, roll each piece into a rope about 24 inches long. Twist the ropes together, and place dough on baking sheet, joining the ends together to form a ring shape.

Push the hard-boiled eggs, heavy end down, between the spaces in the twisted ropes around the ring. Spray a piece of plastic wrap with cooking spray and cover bread. Let rise until doubled in size, about 1-1/2 hours.

Heat oven to 400ºF. Beat egg with 1 tablespoon of milk. Place in oven and bake for 15 minutes. Brush bread with egg wash, lower oven heat to 350ºF, and continue to bake for about 20 to 25 minutes, until golden brown and done. Remove from oven and place on a wire cooling rack.

[Kitchen Witch]

Caponata Antica Siciliana -- Classic Sicilian Caponata

This is the classic version of the world-famous summer caponata recipe but there are many variations. It is now eaten all year round.

2 pounds eggplants
1/2 pound green olives packed in brine, pitted
6 ounces salted capers, rinsed
1 1/4 pounds celery ribs
1 cup tomato sauce (optional)
2/3 pound onions
2/3 pound tomatoes
1/3 cup vinegar
2 tablespoons sugar
Basil
3/8 cup pine nuts
Olive oil
Salt

Begin by stripping the filaments from the celery sticks, and then blanch them in lightly salted water for five minutes. Drain them, cut them into bite-size pieces, sauté them in a little oil, and set them aside. Wash the eggplant, dice them, put the pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. While they're sitting, blanch, peel, seed and chop the tomatoes.
Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the fire. While the tomatoes are cooking heat a second pot of oil and fry the diced eggplant, in several batches to keep the oil from getting chilled. When the last batch is done, return the tomato pot to the fire and stir in the eggplant, together with the previously saute'd celery. Cook for several minutes over a low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated remove the pot from the fire and let it cool. Serve the caponata cold with a garnish of fresh basil; it will keep in the refrigerator for several days.

[Kitchen Witch]

Linguine with Ricotta
Always use fresh pasta for holiday meals, it is much better.

1/4 cup (1/2 stick) sweet butter
1 large garlic clove, minced
3/4 pound fresh ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
9 ounces fresh linguine
salt and pepper
grated Parmesan & Pecorino cheeses

Melt butter in heavy small saucepan over medium heat. Add garlic and saute' 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
Cook fresh linguine in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately with a combination of Parmesan and Pecorino cheeses.
3 servings

[Kitchen Witch]

Risotto Primavera
Another classic, World-famous spring recipe

1 yellow onion, thinly sliced
6 fresh mushrooms, cleaned and thinly sliced
1 green or red bell pepper, seeded and cut into 1/4" wide strips
1 yellow zucchini, quartered lengthwise, then cut into 1/4" pieces
1/2 pound asparagus, cut on the diagonal into 1/2" pieces
3-1/2 cups chicken broth, heated
2 tablespoons olive oil
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly-grated Parmesan cheese
Salt and freshly-ground pepper to taste

Put the stock or broth into a saucepan and bring to a simmer.
Meanwhile, in a large saucepan or deep skillet over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and sauté until softened, about 3 minutes. Add the rice and stir until well coated with the oil. Add the wine and cook, stirring frequently until most of it has been absorbed, about 3 minutes.
Reduce the heat to low and add the bell pepper and 1 cup of the hot broth. Cook until most has been absorbed. Add the squash and asparagus and another 1 cup of the broth, and simmer until that has been mostly absorbed. Add another cup of the broth until that has been absorbed and the risotto has a creamy consistency. Taste the rice and if it is still hard, add the remaining 1/2 cup of the broth and simmer until absorbed.
Stir in the Parmesan cheese and season to taste with the salt and pepper. Makes 4 servings.

[Kitchen Witch]

Piselli verdi alla Menta - Green Peas with Mint
Easy, fast and delicious, this recipe compliments the roast lamb

One box of fresh frozen green peas
sweet butter
fresh mint

Defrost the peas by emptying the package into a colander and put under cold running water. In a small pan, put one-quarter of a stick of butter, peas and chopped mint. Saute' lightly and serve.

[Kitchen Witch]

Colomba Pasquale - Easter Dove
A traditional sweet at Easter time.

1 oz. baker's yeast
1 1/3 lb. flour
6 egg yolks
5 oz. confectionery sugar
1 tsp. grated lemon zest
1 tsp. granulated sugar
salt
3 oz. milk
4 oz. candied lemon and orange rinds (diced)
8 oz. peeled almonds
7 oz. butter

Dissolve the crumbled yeast in some warm water and mix it with 2 oz. of flour. Make a rather solid dough and cut a cross on the top. Roll the dough in flour and put it into a bowl with 1 cup warm water for half an hour. Turn the dough occasionally when it floats to the surface. Knead the remaining flour separately with 5 egg yolks, 4 oz. softened butter, the sugar, the lemon zest, a pinch of salt and 3 oz. warm milk. Add the yeasted dough and knead for 20 minutes until the dough is smooth and rather compact. Let the dough rise in a warm place until increased by a third in volume. Knead the dough once again, adding half of the remaining softened butter in pieces. Put the dough back in the bowl to rise until doubled in volume. Put the dough on the pastry board once again and knead in the remaining butter and the candied peel. Shape the dough into the form of a dove, or put it in a dove shaped mold, and let rise for half an hour. Brush the dough with the remaining egg yolk, distribute the almonds over the surface, pressing them in slightly, and then sprinkle with the granulated sugar crystals. Bake for 15 minutes in preheated 375 F. oven then lower the heat to 325 F. and cook for another 20 minutes.

[Kitchen Witch]

Mixed Berries with Ricotta Creme
harder to shop for than prepare and oh so delicious!

1 quart strawberries
1 quart raspberries
1 quart blackberries
3 cups ricotta cheese
1/2 cup powdered sugar
3 ounces bittersweet chocolate, chopped
1/2 orange zest only
3/4 cup toasted almond slivers
6 sprigs mint

Combine berries in a large bowl. Place ricotta and sugar in a processor and mix until smooth, or mix by hand. Remove from the processor and stir in the remaining ingredients. Serve half cup of berries per person. Top with a good-sized dollop of the ricotta creme. Garnish with mint sprig.
Serves 6

[catzazkidz]

I loved this! Thank you so much for sharing this Biblical truth in a manner children can easily grasp! Wow-I'll have to pass this one on to some friends with small children. Thank you, Kitchen Witch!

[Kitchen Witch]

You're very welcomed! That is why I posted it - I also taught for many years.


Kitchen Witch