Prebuggiun per la Pasqualina (Spinach & Herb Fresh Pasta Pie)

August 15th, 2011 § 0 comments § permalink

Serves 6-9


Lingurian Pasta (3 cups flour, 1 cup water, 1 teaspoon salt, made into a pliable dough)
Linguarian Prebuggiun Mixture
1 cup fresh Italian parsley, chopped
1 cup fresh basil leaves, chopped fine
¼ cup fresh marjoram, chopped
4 borage leaves (optional)
3 cups spinach, chopped
¼ cup pecorino Romano, grated fine
½ cup fresh ricotta
1 teaspoon nutmeg
1 large egg


In a large pot of boiling water blanch all herbs and leaves and drain of all water using a cheese cloth. Chop all the blanched herbs up fine and place in a large bowl. Gently mix in the parmesan and ricotta sprinkle with salt, pepper and nutmeg and mix. Roll out the dough and place in a greased pie plate. Place the mixture in the dough in the pie plate evenly and make a whole in the middle and crack and egg, cover the top with more dough and connect the bottom layer to the top sealing the edges, like a giant ravioli in a pie tin. Bake in a preheated 375° oven for about 20 -30 minutes or until golden brown.

Allow to cool before cutting and serving. Cut and serve like a pie!

Red Pepper, Crab & Corn Pies

August 11th, 2011 § 0 comments § permalink

Makes 8 pie pockets


2 roasted red peppers, deseeded and chopped
1 cup lump crab meat
1 cup fresh corn kernels
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Savory Herb Curd (recipe follows)
Savory Pie Dough
1 egg beaten
Coarse Salt


Pre-heat oven to 375 ° F .Roll out the pie dough and cut into 8 circles about 8 inches in diameter. Place a few spoonfuls of the herbal curd down in the center, next place a few spoonfuls of roasted peppers, crab meat and corn, sprinkle with the fresh herbs and fold then empanada style by rolling form one side to the other. Brush with the beaten egg and place in the oven and bake for 20 minutes or until golden brown. Remove from oven and sprinkle with coarse salt.

Savory Herbal Curd
Makes 2 cups


1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
¼ cup grated cheese, parmesan or cheese of choice
¼ cup fresh herbs of choice, chopped fine
4 large eggs, beaten
Pinch of salt
Pinch of cayenne pepper


Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

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