A friend shared an easy recipe for an Italian Easter Pie, and I decided to make one for today. We called a few friends and invited them to a small, last minute picnic at one of our Hilo parks this afternoon.
The day was gorgeous and as usual, all the food was delicious!
Jacaranda at Wailoa Park
A pair of Hawaiian Nene (Hawaiian goose - our State Bird (Branta sandwicensis) stayed nearby the whole time we were there...later came by to get crumbs.
Wailoa Park in Hilo has several large pavilions, but also a couple of smaller ones...we were hoping no one was using one of the smaller ones and got lucky!
Brenda and Kevan brought some of her delicious homemade bread baguettes and brought guacamole and garlic butter to spread on the slices, and refreshing lime water. Galyn brought a gorgeous salad...it was wonderful! Sharon brought an assortment of small garden tomatoes and a homemade chocolate cake topped with a boiled icing...Yum!..oh, and two bottles of wine...one red and one white...They were thoroughly enjoyed! Sharon brought her collection of ceramic wine cups she had bought on her first trip to Hawai'i...a long time before she ever thought she would end up living here...They are so pretty and so special...we enjoyed using them!
Galyn's salad above.
I made the Easter pie...the recipe was enough for two deep pie shells and still had a bit left over. See recipe below
Savory Italian Easter Pie
Your favorite pie pastry or pre-made deep dish pie shells (I used 2)
12 eggs, beaten
1 pound farmers cheese (I used soft mozzarella)
1 large container ricotta
1 pound asparagus tips cut into ½ inch pieces
1 pound soppresatta (an Italian deli meat) sliced thinly and chopped
Preheat oven to 350 F and bake for 1 ½ hour
Beat the eggs and mix in the mozzarella. I had to crumble the cheese with a fork. Add the ricotta and mix well, then add the chopped soppresatta and the asparagus tips. Season to taste. I used a bit of salt, pepper and garlic powder.
According to my source, the leftovers can be frozen.
I had enough filling leftover to fill my two small oval au-gratin dishes and will be baking those with no crust.
If you can't find soppresatta, use prosciutto. The original recipe called for both prosciutto and soppresatta, but I decided to use only one meat and add the asparagus.
It was well received and seconds were had!
The food table! Sharon's cake at upper left and one of my pies at bottom. Brenda's bread in center with toppings below. Small tomatoes at upper right and Galyn's salad under the netting. Not seen, we brought iced tea and Kevan's chilled lime water.
Someone's plate...all I'll say is, it wasn't mine!
....and a lovely time was had by all...including the nene!