Stefano Faita makes an Italian Easter classic
Italians know how to eat, and they know how to celebrate! Easter is no exception. There are many different traditional Italian Easter dishes and Chef Stefano Faita makes them with his own twist. Stefano hosts an afternoon cooking show on CBC TV: In the Kitchen with Stefano Faita. He recently published a cookbook titled "Je cuisine Italien" - I cook Italian.
He was born and raised (and still lives!) in Montreal's Little Italy. His family owns the Quincaillerie Dante there - a store that sells everything from hunting rifles to high-end cookware. Next door to the hardware store is the Mezza Luna cooking school. It was started by Stefano's mother, Elena. Elena taught Stefano everything he knows.
Sonali Karnick went to the cooking school to see how Stefano makes his Ricotta Pie.
Stefano Faita's 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 1 hour or until firm when a knife is inserted into the centre. Serve at room temperate or warm.