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Easter Ricotta Pie

  • April 5, 2022

Have you started planning your Easter dessert yet? Easter is one of my favorite holidays for the plethora of traditional foods that are found on most tables in Italian or Italian-American homes – from appetizers to main course to dessert. See the end of this post for more ideas. One of my all-time favorite Easter desserts is this ricotta pie, and there are endless variations, including one with the addition of chocolate chips. I have nothing against that – I’d happily eat a couple of slices — but for Easter, give me a pure, unadulterated ricotta pie with a hint of orange – the Italian version of cheesecake – and one that’s very popular in my household.

Feel free to use your favorite homemade pastry crust recipe or a store-bought one. I relied on Trader Joe’s this time, but it can be a bit fiddly to use since it has a tendency to split when you’re placing it in the pie plate. No problem, just press the pieces back together. Prick the pie crust and refrigerate while you prepare the filling.

Make sure you drain your ricotta (full-fat only please) thoroughly. I line a sieve with paper towels, add the ricotta, cover with plastic wrap, then put a weight on top and leave it in the fridge overnight.

Look how much liquid came out. If you don’t take this step, you risk having a soggy bottom crust.

I started out with three pounds of ricotta and was left with a little over four cups after draining overnight.

Mix with the orange and lemon peels as well as the rest of the ingredients. If you don’t have orange blossom water, use some orange flavored extract. Mix it all well then place into the prepared crust.

Cover with lattice strips and crimp edges. It’s easier to weave the lattice strips if you cut them out and place them in the freezer for a bit before placing on top of the pie.

Bake and let it cool thoroughly before serving.

Buona Pasqua tutti!

Here are a few more ideas for Easter dinner:

Ricotta Broccoli Rape Torta – This is a dish my son makes as an appetizer for Easter, using broccoli rape. No, that spelling is not a mistake, it is rape in Italian, while most Americans spell it broccoli rabe or raab. Any way you spell it, it’s delicious, and a lighter alternative to the heavier, meat-laden pizza piena.

Braided Easter Bread – This bread, studded with hard boiled eggs, is braided with soppressata, olives and cheese, and would be perfect with drinks before dinner.

Grilled Leg of Lamb – Marinated and cooked on the grill, this lamb recipe from Julia Child, is tender and full of flavor.

Honey Baked Ham with roasted grapes – This recipe will make you forget those prepared hams purchased from franchise ham shops – and it’s so easy to make too.

 Neapolitan Pastiera – This traditional Southern Italian dessert is made with ricotta and wheat berries.

Colomba Pasquale – It wouldn’t be Easter in most Italian households without this Easter dove, which you can make at home too.

Coconut covered lamb cake – A childhood favorite, I continue the tradition with the same cake mold my mother used more than sixty years ago.

chocolate lamb cake – Why not give equal time to the black sheep? This cake, decorated with crushed cookie crumbs, will please the chocolate lovers in your family.

coconut cream Easter eggs – These are a weakness of mine, which is why I can’t make them more than once every few years. Otherwise, I’d end up eating dozens of them.

Perfect hard boiled eggs – And if you don’t make any of the above recipes, you’ll probably make hard-boiled eggs at some point. If you’ve ever struggled with peeling them, here’s a primer that will help you avoid frustration.

Buona Pasqua a tutti!

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Easter Ricotta Pie
 
Author:
Ingredients
  • Two of your favorite homemade or store-purchased pie crusts (one for bottom and one for the lattice top)
  • 4 cups drained full-fat ricotta cheese
  • (I started out with 3 pounds of ricotta from the supermarket and there were more than 4 cups when it was all drained.)
  • 6 eggs
  • ¾ cup sugar
  • juice of one orange (a little less than ¼ cup)
  • grated rind of two oranges
  • grated rind of one lemon
  • ½ teaspoon orange blossom water (or 1 teaspoon vanilla)
Instructions
  1. Drain the ricotta cheese overnight in the refrigerator.
  2. To do this, I place a paper towel in a sieve, put the ricotta cheese in the sieve, then cover with a piece of plastic wrap and finally, a heavy weight.
  3. Roll out the pie crust and place it in a deep-dish pie pan.
  4. Prick the crust with a fork.
  5. Place it in the refrigerator for a few minutes while you roll the lattice.
  6. Roll out the other pie crust on a cutting board or something that will fit in the freezer.
  7. Cut nine lattice strips and place the whole thing, cutting board and all, in the freezer.
  8. Make sure you can keep it flat.
  9. This technique of putting the strips in the freezer for a few minutes will help keep when the lattice strips from breaking apart when weaving them on the top after you have placed the filling inside.
  10. Beat the eggs gently (but don't beat too heavily or the pie will rise too much, and then deflate too much.)
  11. Mix the eggs with the ricotta and the rest of the ingredients.
  12. Place the filling in the pie shell.
  13. Place the lattice work on top, weaving over and under till you get the desired effect.
  14. Swipe the lattice with either some beaten egg, milk or cream.
  15. Bake in a preheated 350 degree oven forr one hour.
  16. When cooled and ready to serve, sprinkle with powdered sugar and top with grated orange peel.
 

 

Grilled Rack of Lamb

  • September 4, 2020

If you’re like most Americans, lamb isn’t the first thing you think of when you’re planning a barbecue for a holiday weekend. But with Labor Day just around the corner, you may want to reconsider. A rack of lamb cooked on the grill is delicious, easy to cook and makes a beautiful presentation. Lots of people think of lamb as having a ‘gamey’ or strong taste, but if you prepare it according to these directions, your family (and guests) will be asking for seconds.

This is typically how the rack of lamb looks when I bring it home from the market. As you can see, it has been “frenched,” meaning that the tips of the rack have been scraped clean of any fat or bits of flesh. But there’s still a lot of fat remaining, and in my opinion, the fat is what gives lamb the “gamey” taste that many people find objectionable. Also, removing most of the fat helps the marinade to penetrate better.

Use a sharp knife and remove most of the visible fat and the “silver skin,” as in the photo below.

Here’s a photo of how much fat I removed from just one rack of lamb.

Smear the herbs, garlic, olive oil and soy sauce all over the rack, on both sides. Let it sit in the refrigerator at least an hour or two, and if you have time, even overnight.

Place the rack on a hot grill and sear on both sides, before lowering the grill to medium heat.

Use a thermometer to test for doneness, placing it inside the thickest part of the lamb, and away from the bone. For medium rare, remove the rack when the internal temperature has reached 125 degrees. It will continue to cook when it rests off the grill. Optional – Serve with a mint pesto if desired.


Grilled Rack of Lamb
 
Author:
Serves: serves 2-4 depending on appetite
Ingredients
  • 1 rack of lamb (about 2 lbs)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 cloves of garlic
  • a sprig of rosemary, chopped finely
  • salt, pepper
  • rind of ½ lemon, grated
  • FOR MINT PESTO:
  • about 1 cup of fresh mint, plucked from the stem and packed firmly
  • ½ cup parsley leaves
  • 2 cloves garlic
  • ¼ cup olive oil
  • 3 tablespoons almonds
  • salt, pepper
  • grated rind of ½ lemon
Instructions
  1. Trim the rack of lamb of most of the fat, but leave enough so that the rack doesn't fall apart.
  2. Pour the olive oil, soy sauce and garlic over both sides of the rack, and sprinkle with the rosemary, salt, pepper and lemon rind.
  3. Let it sit in the refrigerator for at least one or two hours, or even overnight if possible.
  4. Remove the meat from the refrigerator and let it come to room temperature.
  5. Place it on a hot grill with the fat side down for about five minutes or until a nice sear has formed.
  6. Turn it over and do the same thing on the other side.
  7. Then lower the heat, flip back on the fat side and cook until the internal temperature measures 125 degrees fahrenheit for a medium rare doneness.
  8. Remove from the grill and let it rest for about 5 minutes.
  9. The temperature will rise a bit more.
  10. Keep it on the grill longer, for a medium or well done finish.
  11. Cut between the ribs and serve.
  12. MINT PESTO:
  13. Place the mint leaves, parsley, garlic, almonds, lemon rind and salt and pepper in a food processor. Slowly add the olive oil and process until a paste is formed. Add more olive oil to make a looser pesto.
 

 

Easter Dinner Ideas

  • March 29, 2018

Easter is just a few short days away and many of you have your menus all ready. But for those of you still looking for ideas, here are a few from blog posts in the past. Click on the name of the dish below the photo to take you to the recipe.

Ricotta Broccoli Rape Torta – This is a dish my son makes as an appetizer for Easter, using broccoli rape. No, that spelling is not a mistake, it is rape in Italian, while most Americans spell it broccoli rabe or raab. Any way you spell it, it’s delicious, and a lighter alternative to the heavier, meat-laden pizza piena.

Braided Easter Bread – This bread, studded with hard boiled eggs, is braided with soppressata, olives and cheese, and would be perfect with drinks before dinner.

Grilled Leg of Lamb – Marinated and cooked on the grill, this lamb recipe from Julia Child, is tender and full of flavor.

Honey Baked Ham with roasted grapes – This recipe will make you forget those prepared hams purchased from franchise ham shops – and it’s so easy to make too.

 Neapolitan Pastiera – This traditional Southern Italian dessert is made with ricotta and wheat berries.

Colomba Pasquale – It wouldn’t be Easter in most Italian households without this Easter dove, which you can make at home too.

Coconut covered lamb cake – A childhood favorite, I continue the tradition with the same cake mold my mother used more than sixty years ago.

chocolate lamb cake – Why not give equal time to the black sheep? This cake, decorated with crushed cookie crumbs, will please the chocolate lovers in your family.

coconut cream Easter eggs – These are a weakness of mine, which is why I can’t make them more than once every few years. Otherwise, I’d end up eating dozens of them.

Perfect hard boiled eggs – And if you don’t make any of the above recipes, you’ll probably make hard-boiled eggs at some point. If you’ve ever struggled with peeling them, here’s a primer that will help you avoid frustration.

Buona Pasqua a tutti!

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