Monday, April 2, 2012

Easter Pizza, Italian Style



Photo above from Library of Congress of Naples, Italy 


I hope everyone has a wonderful Easter holiday! Part of the tradition in my family is making Easter Pizzas. Both my grandparents came from Naples making me 100% neopolitan, of which I am very proud. We have always made what we call Easter Pizza's - the filling can be different depending on what part of Italy you come from and they are so excellent!!  Here is some great information from a NY Times article I found:
Naples is an ancient city, with a history that goes back at least to the classical Greeks. Relics of the old spring-planting festivals show up in Easter cooking, like the grains of wheat, swollen with milk and sugar, that decorate pastiera, a magnificent Easter pie, or the eggs, sometimes dyed red to symbolize life, that are baked into casatiello, a savory bread that is essential to a Neapolitan Easter.
Every Italian region has its own special breads and sweets for Easter. In Naples, there is pastiera, the sweet and creamy custard pie with whole-grain wheat berries flavored with orange-flower water and chunks of candied orange peel baked in a sugary pastry crust. (In this country, Italian bakeries make pastiera at Easter, and coffeehouses in Italian neighborhoods often sell the delectable sweet by the slice.) From the same ancient custom comes the savory, peppery bread called casatiello, a high, round egg dough embedded with chunks of cheese and ham or salami.
Not all of these Neapolitan Easter foods are suitable for diners in a hurry. Casatiello and pastiera are not difficult, but they do require patience and attention. Easter, even in Naples, is a happy excuse for the revival of beloved old traditions.


This dough is amazing and can be used to make great calzone as well. The recipe came from my father's mother, Rose.  
filling is wonderful of genoa salami, ham and munster cheese along with some egg and ....
Parmesan cheese which when grated with a microplane becomes like dust....if you do not have one of those, get one asap 
the pizza can be made round in a pie plate 
or in a cookie sheet, this is probably best as it is very rich but so yummy 
the finished product...the smell in your kitchen is amazing!!
this one is made with a filling of ricotta and cherries along with parmesan cheese.....
this is what it looks like cut in half...so yummy !!


Here is the full article from the NY Times if you wish to read it:


Buona Pasqua  (Happy Easter)






Sign Up for Daily Emails
Enter your email address:


Delivered by FeedBurner



6 comments:

Daryl Edelstein said...

Oh now I am starving!

Sandy at Ooh La Frou Frou said...

Looks pretty yummy, Rosemary! Happy April! xoxo

Sandy at Ooh La Frou Frou
http://oohlafroufrou.blogspot.com

Anonymous said...

That looks so good! I would love to try it. Happy Easter.

Kathy

NYC, Style and a little Cannoli said...

they are really yummy! nothing beats italian food!!

Anonymous said...

Our family has a long tradition of a similar, but somewhat different Easter Pizza. Eggs, milk, cubed mozzarella, cubed baked ham (not honey ham), and salt, pepper and other seasonings. NO DOUGH or CRUST is used.
Beat the eggs and milk to a froth. Put the ham and cheese into a flat baking dish, pore over the eggs and milk, and bake about 400-450 until a toothpick comes out dry. The top and bottom will thicken and get crispy. (I've seen there almost be fist fights over who get the brown crispy top 'crust'.)
Important: Use a low-moisture cheese. Must sit for while after coming out of the oven before eating. Can be eaten warm or cold and some say its even better after 2 or 3 days uncovered in the frige as more of the moisture in it evaporates.

NYC, Style and a little Cannoli said...

That sounds amazing! Please email me the exact recipe as now my mom wants to try it very soon! Thank you for the wonderful traditional recipe!!

Related Posts Plugin for WordPress, Blogger...