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This is my family’s recipe for pizzagaina. It’s an Italian Easter tradition! A pie filled with meats, cheeses, and eggs for the holiday!
1. Make your crust! Start by mixing together the flour and salt.
2. Toss in the cubes of butter and start combining with two forks or pastry blender.
3. Add eggs one at a time and incorporate by hand.
4. Roll dough into two balls and cover with plastic wrap. Pop in the refrigerator for about an hour.
5. Meanwhile,take the slices of meat stacked and chop into sections for easier assembling. (Makes two to three pies depending on how full you fill each pie.)
6. Slice the hardboiled eggs as well.
7. Add parsley, salt, pepper, and pecorino to beaten eggs.
8. Take dough and let rest till it comes to room temperature. Then roll out in two circles.
9. Press into a 9-inch pie plate or 9-inch springform pan.
10. Now here’s where it gets challenging. There are two different ways to fill the inside. One way is to layer the meats, boiled eggs, and cheeses, then top with beaten eggs. The other way is to combine everything (eggs, meats, and cheeses) and pour in the pan. Both sides of my family do it differently so I made one of each.
11. If you choose layering, you will want to be sure to rotate (a meat, a cheese, hard-boiled egg) and repeat until you have used them all. There is no set pattern for layering the filling.
12. If you choose to combine first, then be sure you have a large bowl, because it’s a lot of food! Also, you will want to cube the hard boiled eggs to prevent them from breaking apart when mixing.
13. Either will taste great! Top with the second rolled out circle of dough. Press the edges to seal. Scallop the edges using your fingers or a fork. Also, be sure to cut vents in the pie. We got slightly creative and made a cross and a bunny on ours.
14. Brush with milk or egg to get a glossier finish to your crust!
15. Bake at 350ºF for 45–50 minutes. Let cool on cookie racks. Now cut and seve! Enjoy!
You will not find Fleischomeletten on a Swiss restaurant menu. You will find them—made with care and greeted with enthusiasm—in Swiss homes. They are a treasured feature of Swiss celebrations at home. The joyful observance of Easter with family and friends seems a fitting occasion to serve them.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!