Italian Easter Ham Pie (Pizzagaina) from More Perreca's Cafe

Posted at: 03/28/2013 2:14 PM | Updated at: 03/30/2013 10:11 AM

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Italian Easter Ham Pie -- otherwise known as Pizzagaina.
from More Perreca's Café

1/4 lb. diced boiled  ham
1/4 lb. diced prosciutto
1/4 lb. diced prosciuttini (black peppered ham)
1/4 lb. fresh mozzarella cheese
1/4 lb. mozzarella cheese
1/2 cup fresh basket cheese (Easter cheese, farmer's cheese) or fresh ricotta cheese or impastata
1 Tb. grated parmesan cheese
5 eggs well beaten
1 tsp. black pepper
pinch dried oregano

prepared 9" deep dish pie crust

Pre-heat oven 350 degrees.

Dice meats into small, 1/4" cubes and add to mixing bowl.

Dice mozzarella into small, 1/4" cubes and add to ham mixture.

Add fresh cheese to ham/mozzarella mixture.

In separate bowl, beat eggs well and slowly add black pepper and parmesan cheese to taste (the prosciutto and parmesan add salt to the dish, so no added salt is needed).

Add ham/cheese mixture to prepared pie crust and then top with egg mixture allowing egg mixture to fill in all the nooks and crannies.

Bake at 350 degrees for about 10 minutes and then reduce heat to 325 degrees and bake for another 50 minutes.  NOTE:  baking time varies with the size of the pie, so if using a larger, 10" pie crust and filling proportionally with more meat, cheese & egg, then baking time will need to also be increased proportionally.

Remove from oven and let cool slightly to set.  

Italians traditionally make this pie the day before and serve it cold or room temperature on Easter, but , of course, you can eat and serve this wonderfully tasty pie any which way you like!



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