I have to admit to being intimidate by this recipe. At first glance I thought "oh great pizza - that will be an easy weeknight meal." Then I looked at the directions and realized this is not my father's pepperoni pizza. A sweet pastry crust with a rich quiche like filling is definitely not after the game, enjoy with a beer fare.
Suddenly it seemed so complicated and I wondered why it would have been a chosen challenge before a holiday. After a little research I found this recipe is for true Italian finger food. Easter buffets are often laden with this delight. A glass of chilled proseco and small plate are all you need be dazzled by this delicate balance of flavors and textures. On an ordinary weeknight a simple green salad dressed with a splash of balsamic will accentuate the richness of this ricotta and prosciutto laced masterpiece.
In the end Nick Malgieri's adaption was such a simple recipe to yeild an easy master piece. A gluten free pasta frollo rolled and shapped into a pie pan. A whip of eggs, homemade ricotta, mozarella, shaved locally cured proscuitto, freshly ground pepper and Fines Herbs. Decorated with a lattice of egg shaped pasta frollo - this dish has suddenly made it into my family's easter traditions. Thank you Julia and Nick!
Find more ideas from Baking with Julia at Tuesdays with Dorie.
More recipes for this delicious book:
Photo Credit: Julie T Cecchini