I'm either a day late for serving
a month early.
This savory Italian pie,
is served for
the day before Ash Wednesday
or Easter Sunday.
It's fun learning new culinary traditions.
For the photo tutorial process,
head over to the Alpha Bakers.
I felt lucky just to get this made,
mistakes and all.
First off, I couldn't find the dried thyme I bought
so ran outside and picked fresh from my herb container pot,
hoping I was actually clipping thyme in the dark.
Secondly I forgot to add the pecorino cheese into the ricotta mixture
and slap dash sprinkled it over the top.
Since I don't eat meat,
ham was added to half.
No spicey meat eaters in the house.
For my side, I sauteed mushrooms,
layered artichoke hearts and fresh basil.
It took much longer to bake than the recipe
indicated. Thank goodness for
instant read thermometers.
It's an interesting dish with
the sweetened crust.
The mushrooms and basil really off set it.
Curious, I read many different
versions and the sweetened dough
is standard but not required.
It seems the basic mixture
of eggs, ricotta and cheeses
can be varied with almost anything.
I'm glad we made this because I never
would have attempted it on my own.
I like it.
I'll make it again without ham and
add even more mushrooms.
Rose Levy Beranbaum