This is a dish that I have been making for many years and has become somewhat of a tradition for us.
It has roots in Northern Italy (my family came from Calabria) but contains different ingredients in other parts of the country.
My version contains only meat and cheese but the most common variations include the addition of spinach or Swiss chard
For a 10 inch deep dish pie:
1/2 pound pork sausage, browned
1/8 pound prosciutto, medium dice
1/8 pound capacolla, medium dice
1/8 pound pepperoni, medium dice
1/2 pound provolone cheese, shredded
1/2 pound ricotta cheese
1/2 pound basket cheese, crumbled
1/4 pound Swiss cheese
2T dried oregano
3T dried basil
4 beaten eggs
CBP to taste
Combine all ingredients and pack (and I mean, pack) into the unbaked pie shell. Bake at 425 for 15 minutes and then reduce to 350 for approximately 30 minutes or until an internal temperature of 165 is reached.
My Son came over to cook with me, so I didn't get too many pics. Here's what it looks like:
Thanks for looking!
It has roots in Northern Italy (my family came from Calabria) but contains different ingredients in other parts of the country.
My version contains only meat and cheese but the most common variations include the addition of spinach or Swiss chard
For a 10 inch deep dish pie:
1/2 pound pork sausage, browned
1/8 pound prosciutto, medium dice
1/8 pound capacolla, medium dice
1/8 pound pepperoni, medium dice
1/2 pound provolone cheese, shredded
1/2 pound ricotta cheese
1/2 pound basket cheese, crumbled
1/4 pound Swiss cheese
2T dried oregano
3T dried basil
4 beaten eggs
CBP to taste
Combine all ingredients and pack (and I mean, pack) into the unbaked pie shell. Bake at 425 for 15 minutes and then reduce to 350 for approximately 30 minutes or until an internal temperature of 165 is reached.
My Son came over to cook with me, so I didn't get too many pics. Here's what it looks like:
Thanks for looking!
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