Sweet Ricotta Easter Pie

Like many Italians, who emigrated to America, my grandparents only spoke Italian. It was important to them for their children to assimilate, to fully become American. In our homes, we spoke English. The adults would always switch to Italian if the subject “not for the kid’s ears”. So, my grandparent’s home was the only place where I was exposed to the language. It funny, but I always could converse with them, even if I didn’t speak the language. They understood more than they let on!

If I could go back in time, I would ask them more about their life in in the old country. The few stories I remember came alive for me in the few fleeting days in 2019.  When I was in Vieste, walking in the town with its narrow streets and charming buildings, I was visualizing what life was like for them in the 1890’s. Seeing the Facebook posts of the scenery, activities, and traditions has ignited a curiosity to learn more about the region and its cuisine.

My family come from Puglia, which is the territory in the easternmost region in Italy. Its long, narrow peninsula is bordered by two seas, the Ionian and Adriatic. Vieste is in Gargano, the “spur” of the Italian boot. Gargano is a promontory of pristine wilderness, olive and citrus groves, charming villages, and wonderful beaches. Is it no wonder I can’t wait to return!

In the meantime, I search the internet looking for inspiration for new and exciting dishes and desserts. I will see an Italian cooking video; I will try to decipher the ingredients and I watch the method.  When I look up a recipe often its written in Italian; then the challenge is to translate the words into English. I must tell you; some words just don’t translate! I’m still not sure what a “tuft” of onion is.  While I’m working out the details of that recipe, for next month’s story, here is a recipe for an Easter Pie. The pie hails from Puglia, it has few ingredients, is simple to make, and its gluten free! Its light, refreshing and oh so good.

Sweet Ricotta Easter Pie

6 large eggs

2 1/4 cups, whole milk ricotta cheese

1/2 cup sugar

1 tablespoon grated lemon zest, about two lemons

3 tablespoons water

1/4 cup plus 3 tablespoons Limoncello

confectioner’s sugar for dusting.

Preheat oven to 350*

Prepare a 9inch pie plate by covering it in parchment paper.

Crack eggs into a large bowl, beat until yolks are broken. Add ricotta cheese, lemon zest, water and limoncello. Stir all ingredients until well combined.

Pour into prepared pie plate and bake for 1 hour or until lightly browned on the top.

Place on rack to cool before serving.

Lift pie onto a dish, dust lightly with the confectioner’s sugar.