Easter is a time for re-birth and new beginnings. Spring is here for the most part and life begins to move outdoors…finally. When I was growing up, Easter was a special time that was steeped in religious as well as food traditions. Lent ended and with it all the fasting, abstaining and giving things up. To say there was a food frenzy may be a bit of an overstatement, but it was definitely a time for enjoying eating.
I loved the Calzone. Â We sometimes called it Easter Pie and it was baked on Holy Saturday, not to be eaten until after Easter Sunday mass. It was filled with ricotta and sausage, with egg in every delicious bite. My mother and my aunt both made it and I couldn’t wait for Easter morning to have it. If I timed it right, I could have my mom’s and then go upstairs and have my aunt’s, too. They each had their own version, my aunt’s often having ham and hard-boiled eggs in it.
This is my mother’s recipe. Â She would make it every Easter. If I was lucky, I’d have it again at Christmas when her side of the family served it as Egg Pie. Whenever it was made, it was one of the most satisfying dishes I’ve ever had.
Calzone (a.k.a. Easter Pie)
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Calzone (a.k.a. Easter Pie)
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Instructions
To make the Crust: Sift the dry ingredients together cut in shortening or butter, blending well.
Beat the egg and 2 tablespoons of milk together and add to the dough mixture. Blend well. turn onto a floured surface and knead for one minute. Wrap in plastic and chill for 30 minutes or so.
To make the filling: Cook the sausage and drain on paper towel. Allow to cool. Place the ricotta in a large bowl. Add the beaten eggs, cheese, parsley, and cooled sausage. Stir to gently blend.
Divide dough in half. Roll one half out on floured surface. roll to an even thickness that will fit in a 9 inch pie pan with some overlap. Place in glass pie pan that has been lightly greased.
Spoon the filling into the crust. Roll out the second half of the crust and fit it over the top. Crimp edges to seal well. cut several slashes in the crust.
Bake at 400 degrees for 30 - 35 minutes. Brush top with beaten egg yolk about 15 minutes before pie is done.
crust should be golden brown. remove from oven and allow to cool to room temperature. Serve for Easter breakfast or any time you'd like.
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When we think about Fat Tuesday, New Orleans’ Â Mardi Gras is the first event that comes to mind. The Big Easy seems to grab most of the attention, but many countries and cultures celebrate the last day before Lent and spend several days or even a week or two to get ready to tighten their belts for the forty days until Easter.
Italy is no exception. Carnevale is celebrated throughout Italy. It shares many of the same trappings as Mardi Gras, but as with many things Italian, with a little more elegance. The exquisite maschere  (masks) and fancy balls lend a more sophisticated air to the celebration. Carnevale is not just fancy clothes, it has its share of merrymaking and tomfoolery. In fact, the prevalent attitude, “A carnevale ogni sherzo vale” (anything goes at carnevale) is easily aligned with “Laissez les bon temps rouler” (let the good times roll) in New Orleans.
Food and eating is a large part of every celebration and there are certain foods that are traditionally served. These foods tend to be rich, hearty and meat laden, again to make going into the Lenten season of fasting and abstinence from meat less painful. This recipe from Naples is typical of Carnevale celebration food. It has a Fat and Sodium content that will likely require the next forty days for your system to recover. The ingredients are simple;
Polenta, Salami, Italian Cheeses, and Lard.
Yes, lard. It is responsible for the almost creamy texture of this savory cake. I made a large round, thick cake, but baking it in a small sheet pan would allow cutting into bite-size squares that would be perfect for a Fat Tuesday Party. Just remember to adjust the baking time by a few minutes so it doesn’t dry out.
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Traditional food for Italian Carnevale. Super rich and tasty. Just the thing to have before the Lenten season.
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Traditional food for Italian Carnevale. Super rich and tasty. Just the thing to have before the Lenten season.
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Instructions
Bring 6 cups of water up to a boil. Reduce the heat and add the lard. Stir until the lard melts.
Add the polenta a little at a time, stirring constantly to keep the mixture smooth. Once all of the polenta has been added continue to cook and stir over medium heat until the mixture is very thick. remove from heat and allow to cool.
Once the polenta is cool, add the salame and cheeses. Mix to incorporate all the ingredients. Use a very sturdy spoon or your hands.
Spray or brush a 10 inch spring-form pan with olive oil. Pack the polenta mixture firmly into the pan.
Melt butter in a small pan and add the bread crumbs. toss to moisten the crumbs. Lightly sprinkle over the cake.
Bake in a preheated 350 degree oven for 45 minutes. The cake should be lightly browned with slightly darker brown edges.
Remove from oven and allow to cool on a wire rack for 30 minutes or so. Remove the sides of the pan and place on a large platter.
This can be served warm or at room temperature.
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