Baked Prosciutto Capicola Pie Recipe

Friday, July 29, 2016
Breakfast Brunch Lunch or Dinner this will always be a treat and often made on special occasions, for special guests
or Holiday breakfast times.
The family loves this Italian baked pies anytime and you can make it with any other ingredients you like with this basic recipe.

 Baked Prosciutto Capicola Pie Recipe

1/2 pound thinly sliced mixed amounts of capicola and prosciutto or use precooked crumbled sausage or any other meat you like cooked 
4 eggs 
1 sliced red Italianelle pepper seeds removed or bell pepper
1 1/2 cups milk, half and half or heavy cream
6 slices of provolone or mozzarella cheese or use your favorite kind
1/2 teaspoon minced garlic
1 teaspoon granulated garlic
salt and pepper to taste
1 deep dish pie shell uncooked store bought or homemade
2 tablespoons reggiano grating cheese

Optional additions: sliced peppers, artichoke hearts, mushroom slices,  diced eggplant, shredded zucchini or  sliced plum tomato, spinach, cooked escarole, crumbled bacon, Italian sausage 

In a bowl mix the eggs, milk, grating cheese, spices and set aside. 
Place the heavier vegetables you are using and meats on the bottom of the deep dish pie shell pressing them down and any other optional items listed above. Add the cheese on top then the meat. Pour the egg mixture over the top.  Sprinkle more grated cheese on top.  Bake on 350 degree hot oven until browned on top and the middle doesn't shake anymore. Around 45 to 55 minutes.

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