Nonna’s Meat Pie. This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!. The only difference is that Nonna's pie was made in a square pyrex glass baking dish and she made a lattice top using a zig-zag style ravioli cutter to make the strips.

According to Rina, one of their daughters, this schiacciata recipe is a favourite and to start a. After pies have cooled, remove and turn upside down on board so bottoms won't get soggy…. that is it, good luck. Traditionally practice is forbidden, however - seeing that I will be eating these pies I received an exemption from the Italian Embassy this morning. You can cook Nonna’s Meat Pie using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Nonna’s Meat Pie

It's 1/4 pound of par cooked cavatappi.
You need 2 pounds of galbana ricotta cheese.
You need 1 pound of finely shredded Italian five cheese blend.
Prepare 1/4 pound of diced pancetta.
Prepare 1/4 pound of diced prosciutto.
Prepare 1/4 pound of diced sopressatta.
Prepare 1/4 pound of diced salami.
You need 2-4 of whole whisked eggs.
Prepare 1 teaspoon of Italian seasoning.
Prepare 1/4 stick of garlic herb butter.

Whether you've got Italian somewhere in your ancestry, or just appreciate it's fine cuisine- this is a cozy dish straight from our Italian Nonna's kitchen. From her table to yours, Nonna's Italian macaroni pie is guaranteed to please everyone- from the one doing the cooking down to the one's savoring each bite. Our family owned restaurant has a large selection of fresh foods for dine in, take out, or delivery. The Pastiera is the emblematic and legendary traditional Neapolitan Easter pie.

Nonna’s Meat Pie instructions

Liberally grease two pie tins with garlic herb butter.
Mix all other ingredients except cavatappi using up to four eggs if not stretching ricotta cheese sufficiently.
Evenly split cavatappi between each pie tin.
Evenly split mixing bowl ingredients between each pie tin and lightly mix cavatappi in each pie tin with other ingredients.
Preheat oven to 350 degrees for 15 mins..
Cover both pie tins and bake for approximately 30 mins or until a knife comes out clean when poked in middle of pies..
Remove covers on pie tins and let tops brown about 5 or 10 mins.
Serve hot or room temperature in slices.

With a rolling pin, roll the large piece of dough in a thin circle. Meat sauce, ricotta, fresh mozzarella, pecorino & parmigiano reggiano. Fresh mozzarella, homemade sauce & basil. Dough: made for a thin crust.. Say goodbye to your old parm and get ready for an explosion.