Italian American Easter Recipe #1–Buona Pasqua!

Yesterday, I dug down into the archives of  (semi) handwritten recipes, captured by  my mother, but  passed down through observation and word of mouth from earlier generations in my Italian family–who never wrote recipes down at all.  Pasqua or Easter, is a time for sharing joy and remembering to renew our spirits. For the next few days I would like to share the recipes that for me, are reminders of people who may no longer be here to accompany me on my earthly journey, but who live forever in my heart and soul.   I begin with this one, a family favorite  for pasqua dessert. The recipe is as precise as I can get it from the notes I have. You might have to tweak it slightly, in a way that makes sense to you. I hope you enjoy it as much as my family will this pasqua.

Mamma Rachele’s Rice Pie  (Torta di Riso)

Pie Filling:

10 Whole Eggs

1 Cup Rice (par-boiled)

2 Tblsp Butter

Pinch Cinnamon

Lemon Rind

2 Lb of Ricotta

2 C. Sugar

1 qt milk

2 tblsp lemon extract

2 tsp vanilla

grated lemon rind

chopped citron (optional)

Instructions: Drain rice. Add cinnamon, lemon rind and 1 qt milk. Cook until absorbed but not dry. Stir frequently, then let cool. Mix in a bowl–ricotta, sugar, lemon extract, citron, and eggs. Sir until well-blended and add cooled rice. Pour into prepared unbaked crust (below).

Crust:

5 Tblsp butter

1/2 c sugar

3 c flour

3 eggs

2 tsp Baking Powder

1/4 c milk

Instructions: Combine all incredients and roll into oblong square to fit long pyrex pan. Fill , unbaked, with mixture from above.  Bake at 350 for 1 hour and 35 minutes.

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Want more pasqua recipes? Let me know, and do share this blog with those you care about.

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