Because of where we live, April has yet to be a time when we are on the water.
But someday within the next few years
there will be an occasion to enjoy some Easter treats onboard.
Last year I compromised with
…and a little green eggs and ham brunch
…and then with all the delicious looking recipes for baked hams and scalloped potatoes,
I broke down and made a pseudo-traditional Easter stove top dinner…
Now that my little Omnia stove top oven
has become a permanent and very well used tool
both on land and on the water
I made this next dish…a not-so-pseudo Italian Easter Pie…
Full of all kinds of rich ingredients,
it signifies that Lent is over
and Easter has arrived at last.
…full of rich cheeses and eggs…
(mozzarella, provolone, parmesan and ricotta used here)
..and all those wonderful choices of Italian meats…
(I chose spicy capicola, genoa and proscuitto )
…some recipes use a traditional pie crust but for this I made my trusty pizza dough.
This time instead of adding water, I used beer.
I mean really, who has pizza without beer?
…it did take some change in method to make it all fit the Omnia…
…but in the end it all worked…
…not my prettiest creation…
…but the wonderfully rich meat, cheese and beer crust flavours…
…made that little extra effort worthwhile.
Normally the Omnia easily provides two good-sized meals for us.
…half for now and half reheated for another time.
I caught Captain carving a couple of little slices from the remaining pie.
He looked up at me with a little guilty grin and said:
“OK, now it’s half”
…always my indication that this recipe is a keeper.
ITALIAN EASTER PIE
(stove top version)
1 recipe for pizza dough
1-15oz container of Ricotta cheese (about 2 cups)
2 cups Italian cheeses (my choices listed above)
2 cups chopped cooked Italian meats (my choices listed above)
In large bowl whisk eggs and cheeses together.
Stir in chopped meats.
Spread pizza dough in a large circle.
Cut a hole in the centre to allow for the Omnia vent hole.
Lay the dough inside the cooking pan, letting the extra dough fall over the side.
Fill with the egg, cheese, meat mixture.
Trim the extra dough just to top of pan rim.
On heated Omnia base place covered cooking pan.
Reduce burner to medium low.
Cook until crust is browned and crispy on the edges,
about 45-50 minutes.
Remove from heat and let sit covered for 10 minutes.
Slice and serve.
Enjoy from my cucina to yours!