2 cups flour
½ teaspoon salt
¼ cup (4 tablespoons) butter
¼ cup lard
½ cup ice water
2 pounds ricotta cheese (drained)
½ pound deli ham, cubed
1 pound hot Italian sausage
1 cup grated Romano cheese
2 eggs, slightly beaten
Salt and Pepper to taste
Grease and flour a deep, 9-inch pie plate.
For the crust: Sift together the flour and salt. Cut in the shortening until mixture resembles coarse cornmeal. Add water and gather ingredients to form a smooth ball. Do not handle the dough too much. Chill 30 minutes.
While dough chills, empty your ricotta into a colander and drain well.
Cook Italian sausage in boiling water, or fry them until no longer pink. Once cool to the touch, cut into bite-sized cubes and add to a large mixing bowl. Stir in the ham, Romano cheese and drained ricotta. Salt and pepper to taste; if you like it on the spicy side like I do, you can add a little more pepper. Add your slightly beaten eggs and mix well.
Heat oven to 375 degrees.
Divide dough in half and roll out on a slightly floured surface to fit the in the pie tin. Spoon mixture into prepared pie crust. Cover with remaining dough you prepared for top of pie, leave about ½ to ¾ inch overhang. Fold dough over and back and flute ends with fork. Brush with egg glaze.
Bake 45-50 minutes. Remove from oven and let it rest about 10 minutes before slicing if you are going to serve it warm. You can serve this pie warm or cold.
3 Tablespoons olive oil
1 onion chopped
1 clove of garlic chopped
1 28 ounce can of diced Italian tomatoes
1 cup celery leaves chopped
¼ cup fresh parsley chopped
4 fresh basil leaves
3 potatoes cubed
3 small zucchini cubed
Salt and pepper to taste
Another "one pot" healthy meal.
Heat the oil in a medium to large pot. Saute the onion. When almost golden, add the garlic and brown lightly. Add tomatoes, celery leaves, parsley and basil. Simmer for 5 minutes, then add the potatoes and 1 cup of water. Cook about 15 minutes before adding the zucchini and seasoning. Cook until tender.