Easter Pizza Rustica Recipe


A traditional meat pie Mom always made at Easter time and we couldn't wait for this to cool and eat it. This recipe can be cut in half as it makes one large or two small ones
and it also freezes well. Pizza Rustica is basically a meat quiche with a buttery crust.
I usually make two instead of one large.



Dough:

6 cups flour
5 eggs slightly beaten
pinch of salt
4 stick (1 pound) butter
Using a flat beater dough hook, add to the mixing ball and beat until this form a smooth ball. Set aside for 30 minutes covered. Cut in half.

Meat Filling:
( note I buy the meats and cheeses from the deli in 1 pound chunks not sliced then dice in 1/4 inch diced cubes for below I use 8 ounces of each meat  diced or cubed in this recipe)

Hot Capicola
Pepperoni
Soppressatta
Prosciutto
 Mozzarella
Provolone
2 lbs Whole Milk Ricotta Cheese
1/2 grated cup Romano Cheese
10 eggs
1 teaspoon black pepper
pinch of cayenne pepper

Garnish:
1 beaten egg to brush on top of the crust

you will need one 10 x 15 inch baking dish oil sprayed or 2 - deep  9 inch round cake pans

Preheat oven to 375 degrees

Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.

Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.

Bake at 375 degree hot oven around 45 minutes then brush with beaten egg, return to the oven to cook another 30 minutes or so until golden brown and set in the middle.

This recipe can be cut in half and it also freezes well. I usually make two instead of one large.

Semolina Bread Recipe


One of my favorite breads to make and so easy to do, semolina Italian rustic bread.


 Semolina bread is a dense and heavy bread great with stews and anything you can think of to use this great bread to dip in any savory recipe!
Semolina Bread Recipe

4 cups semolina flour
2 3/4 teaspoons dry active yeast
2 tablespoons sugar
1  5/8 cup warm water
2 tablespoons extra virgin olive oil
1 3/4 teaspoons salt

Dissolve yeast in the warm water. Using a dough hook add the flour, sugar and olive oil, salt to a large mixing bowl. Beat until combined. Cut the dough into 3 pieces. Dump the dough into 3 round  greased deep cake pans round or place on a pizza stone sprinkled with corn meal. Rise around 3 hours. Bake at 400 degrees until nicely browned. 

Spinach Caprese Garlic Pizza Recipe



Spinach,  grape tomatoes and fresh whole milk mozzarella gives this rustic style pizza a burst of fabulous flavors. Of course you can make several other options you can add but this was one of my favorites so far in combinations!



1 lb store bought pizza dough or homemade pizza dough ( you can also use flax seed pita bread or regular pita bread)
raw or leftover cooked spinach 
grape tomatoes sliced
whole milk mozzarella
grated cheese
olive oil
minced fresh garlic
butter melted 
dried oregano
fresh basil and parsley

For Traditional Styles:

Options and other suggestions: meat lover ( add pepperoni, cooked loose sausage, chopped ham, bacon) veggie lovers: thin sliced eggplant, zucchini,  sliced mushrooms, cooked broccoli rabe, tomato sauce, sliced peppers, sliced olive
Use your favorite homemade pizza sauce or store bought if you want it with tomato sauce

Roll the dough out if using fresh on a floured board. Make and roll out small rounds that fit a 9 x 9 cake pan that has been floured and greased. Brush tops with olive oil, butter and add minced garlic. Place spinach leaves on top, around a handful to fit. Top with sliced tomato, grated cheese and mozzarella. Sprinkle with herbs and drizzle with more olive oil evenly. Bake at 430 degrees until cheese melts and starts to brown.
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Italian Leftover Meat and Rice Recipe



This is a leftover meat dish that is absolutely delicious using meat and rice. The sauce is divine check it out yourself the recipe is simple and the perfect second meal after making a roasted chicken, pork tenderloin or beef roast!


Italian Meat and Rice Recipe

Italian Whole Tomatoes 28 ounce can or 8 fresh skinned
Roasted leftover Pork Loin cut up, chicken or roast beef
White rice cooked to package instructions
4 Tablespoons Butter
Extra Virgin Olive Oil 4 to 5 tablespoons
Garlic cloves sliced 1 or 2
Sliced Bell Pepper
salt, pepper, cayenne,  fresh parsley to taste
Optional: Romano cheese

In a large fry pan, add olive oil, butter and garlic saute 1 minute. Add whole tomatoes, peppers and saute until they can be crushed down and simmer around 35 minutes. Add the cooked pork or any other cooked meat. I have even used cod or tuna.
To serve place the cooked rice in a platter or bowl pour the sauce over the top. Sprinkle with cheese and parsley.

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No Bake Cheesecake Tartlet Recipe


There is nothing like a dessert that anyone can make no matter who you are even if you can't cook or bake. I really love when someone compliments me on this recipe since I can make it in my sleep it's so easy! The only problem is you will be asked to make this recipe time and time again, yes it's that good. If you are trying to impress anyone on your baking expertise, this will be your go to recipe. Don't tell them it's no bake and how easy it is. Oh and you don't even have to make the crust. You can buy pre packaged graham cracker crusts and just make the filling! Now isn't that easy?


Pastry crust : 

either buy prepared graham cracker crust tartlets or 1 - 9 inch graham cracker pie shell store bought or make your own homemade  pastry crust Click here

If making your own dough use:

12 mini tart individual pans or use 1- 9 inch tart pan. (you can even use mini muffin pans that will make many miniature tarts.)
At 350 degree preheated oven. Line the tart pan of choice with dough. Bake to package instructions, cool and set aside.

Garnish:

Strawberry jam warmed or your favorite
Whipped Cream
Assorted sliced fruit (strawberries, kiwi, blueberries, peaches, cherries grapes banana, and raspberries.)

Filling:

1 can sweetened condensed milk
1/4 cup lemon juice
2 - 8 ounces cream cheese room temperature
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Beat the cream cheese and milk all together until smooth. Add the vanilla and lemon juice. Stir in sugar.  Spoon filling into store bought shells or cooked cooled tartlets. Refrigerate for around 3 hours until firm.

Top with sliced fruit drizzled with warmed jam and  top with whipped cream.



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