Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Picnicking at Bear Mountain

These are goats that were for sale at Easter.

April 2022 Newsletter

April is here and we're getting ready for the Easter bunny 🐇🐰.

In April, mom would prepare for the Easter dinner. She would go to her local butcher to buy a whole goat, yes goat. I always thought it was lamb, but it was goat. She would have it butchered and shared it with my aunt and uncle. She would make it roasted in the oven.

The next day, Easter Monday, my dad and uncle would make shish kabob on the outside grill at Bear Mountain Park in upstate NY. No matter what the weather was like, we had to go. We were off from school all week. My dad took the day off.

We would arrive early in the morning, make breakfast and coffee on the grills. We picked up danish and rolls.

When it was freezing cold, the kids would wind up in the car to stay warm. On mild days, we would venture on to the mountain and hike all the way up. The hard part was coming down. One year, I toppled and rolled down and hit a big rock. I was crying like a baby. I needed stiches on my chin.

 

 

 

Roasted goat which is just like lamb.

A squeeze of lemon is all you needed when enjoying this type of grilled meat.

Pizza Rustica was always a part of our Easter Monday celebration

PIZZA RUSTICA Crust:

½ cup water

½ cup vegetable oil

2 ½ cups all-purpose flour

2 tbsp sugar 

Make well with flour, add water and oil. Add sugar - blend till you form a ball. You may roll out immediately. Makes enough crust for 9X13 pan. Save some dough for the lattice top.

For lattice top:

Roll out dough. With cutting wheel, make 2 inch strips. Like pie, lattice the strips as best you can.

With egg wash, brush completed Pizza Rustica with 2 eggwash. Brush all over and pour remaining egg in all crevices.

Filling:

4 links of sweet or hot sausage remove from the casing; brown and drain – set aside.

½ lb. Ham

½ lb. Salami

 8 oz. Package mozzarella, shredded

½ lb. hot pepperoni

¼ lb. Prosciutto (optional)

1- 15 oz. container whole milk ricotta

¼ cup grated Parmesan cheese

½ cup milk

2 tbsp sugar

8 eggs

2 eggs for egg-wash on top of pie before baking

Directions:

Chop and shred all meats. Shred mozzarella. In very large bowl, place all of your meats and cheeses.

Add milk, sugar, and add eggs one at a time. Blend it very well. I mean very well! Pour mixture into the prepared crust.

Before placing the crust into the 9X13 pan, pour enough oil to cover the bottom. After filling, allow enough dough to overlap onto the top.

Cut strips and lattice the top.

Beat egg and brush onto the whole pie, using all of the egg wash.

Place in a preheated hot oven (400 degrees) for 15 minutes. Lower heat to 350 degrees and bake till the knife comes out clean (approximately one hour.

Bake until golden brown.

Shredded cheese and meat

Filling all done.

Ready for the oven

It took 1 hour.