Pittanghiùs' cu li
viti:
From Oriolo-Cosenza
Crust:
2 Cups flour
1/2 tsp salt
1/2 tsp
sugar
1 Cup lard or Crisco
1 egg
1/2 teas. vinegar
1/3 Cup + 2 T
water
Mix as you would pie dough and fill 9X13
pan.
Filling:
1 basket cheese(cut in sm pieces)
1 # boiled
ham
1/2 Prosciutto
1 stick of hormel imported peperoni (diced)
1/2 #
grated parmesan cheese
1 tsp black pepper
12 eggs
Filling:Chop all
meats into small pieces,beat eggs add other ingred. Mix well and pour into
crust.Fold over crust as you would turnovers.
Bake 350 degrees for 1-1 1/2
hrs until crust is golden brown.
Suzi
Dursi/Durse-Boardman Ohio
Pittanghiùs'
Spinaci
Spinaci/Rasin Pie
From Oriolo-Cosenza
Crust:
1 pkg of fresh spinach 3 1\2 cups of flour
1 tsp
salt
1/2 tsp baking powde
2/3 cup of crisco
2 cloves of finely
chopped garlic
1 handful of raisins
1/2 tsp of paprika
crushed dry red
pepper
Mix flour, salt, baking powde and crisco by hand until fine
crumbles
sprinkle in 3/4 to 1 cup of ice water and continue to mix until
dough holds together
Spinach Filling
wash drain and cut up spinach
with kitchen shears
place in a large bowl or kettle
add enough olive oil
and toss until spinach is coated
Add garlic finely chopped, handful of
raisins and paprika. Add crushed dry red pepper (To Taste). Mix spinach mixture
well.
Roll out about five 6 inch cirles of dough about 1/8 inch. Mix well and
pour into crust. Fold over crust as you would turnovers. Crimp each around edges
prick top with fork for steam to escape or knife cut for those that are with hot
pepper put these on greased baking sheets. bake at 400 degrees 20 to 30 minutes
until brown and done
Marge Chippari as
instructed by mother Rose Chippari - Frankfort NY
FRAONI (Pittanghiùs')
Swiss
Chard Filling
From
Oriolo-Cosenza
Crust:
8 cups
flour
2 cups Crisco
pinch of salt
1½ pkg.dry yeast
2 c. warm
water
½ c. sugar
2 Eggs
FRAONE FILLING 6 cups Swiss Chard (Fresh
or Frozen)
salt (to taste)
2 tbsp crushed red pepper
4 cloves of
garlic, chopped
1 c. raisins (optional)
½ cup of oil
Ad Crisco and eggs
to flour and add salt (to taste). Mix warm water, yeast and sugar in small bowl.
Dissolve ingredients. Pour this into flour and mix well. Knead for 10 minutes
and make 10 Golf ball sized pieces. Cover these with a cloth for 15 minutes,
then roll out with rolling pin until thin.
Place a couple spoonfuls of
filling on each piece of dough and fold dough over into half moons (Turnovers).
Press with fork around edges to seal. Prick with fork three times on top for air
vents. Put on a greased cookie sheet and bake at 325º to 350º for 30 minutes or
golden brown
Larry Carelli - Youngstown
OH
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