Stefano Faita's Easter Kitchen
There are dishes that Italians only make at Easter. Chef Stefano Faita is taking full advantage of the season by making his favourite things this week to share with his family. Sonali Karnick went to Stafano's Kitchen in Montreal's Little Italy to check out his Easter prep.
Here is the recipe for Ricotta Pie:
2 cups whole milk ricotta cheese
1/2 cup sugar
1/2 cup whipping cream
zest and juice from one lemon
1 whole vanilla bean (split the bean in two, scrape the seeds out and set the seeds aside)
1 frozen pie crust
Heat oven to 325F
Beat eggs until well aerated and bubbles are forming. Add sugar and beat until blended together. Mix in the ricotta, then add the lemon zest and juice and the vanilla and blend well.
Whip the cream until soft peaks form and incorporate into the ricotta mixture.
Pour mixture into the pie shell and bake for 1hr or until firm when a knife is inserted into the centre. Serve at room temperate or warm.
Crescia di Pasqua
150g grated parmesan
75g grated pecorino
75g grated montasio
200g prosciutto cotto, cubed
150ml olive oil
1/2 tsp. sugar
a pinch of salt and pepper
Preheat oven to 350F. Heat a little milk until warm but not boiling. Add yeast and sugar. Stir and set aside to allow the yeast to activate. In a separate bowl, beat eggs, then add cheeses, prosciutto, olive oil, and salt and pepper. Mix yeast mixture into eggs. Gradually add flour until dough starts to come together and knead until smooth. Place dough into a an oiled pan (high, fluted non-stick or a springform pan). Cover with plastic wrap or a dampened towel and let rise for 30-45mins until volume is doubled. Bake for 45-55mins or until a toothpick inserted comes out clean.