L'Italo-Americano

www.italoamericano.com 12 THURSDAY, APRIL 2, 2015 L'Italo-Americano Easter is a special day for most Italian Americans invoking d e e p m e m o r i e s o f f a m i l y , childhood and religious obser- s e r v a n c e . W h e n c e l e b r a t i n g E a s t e r w i t h m e a l s , s i g n s o f Spring are used to remind us of the significance and timing of this special day. Italians make a special tart for Easter that uses fresh ricotta, lots of eggs, young Mortadella and fresh Marjoram ( o r O r e g a n o ) . I t i s t h e t r u e e m b o d i m e n t o f E a s t e r a n d Spring. This tart can be made (2) two days in advance and stored in the refrigerator. The flavors mingle and the taste improves. Remove the tart from the refrigerator several hours in advance of ser- v i n g a n d r e l e a s e f r o m t h e springform pan. Allow the tart to come to room temperature. This tart makes wonderful leftovers. Use freshly made Ricotta if you have time. It will make a diffe- rence. Makes 12 servings for a ser- ved Antipasto. Ingredients and Directions: Pastry • 3 cups unbleached all-pur- pose flour • 2/3 cup water • 1/3 cup olive oil • 1 teaspoon salt Filling • 5 cups (about 2 1/2 pounds) fresh ricotta • 14 eggs (7 for filling, 6 for indentations in the torta and 1 for a final egg wash) • 3 / 4 p o u n d g o o d q u a l i t y cooked young mortadella, diced into 1/4 inch cubes • 2 t a b l e s p o o n s c h o p p e d marjoram (or oregano) leaves • 2 tablespoons salt • 2 teaspoons ground black pepper • Pinch of cumin seeds Special Equipment: • 10 or 11-inch Springform pan • A pastry brush 1. For the pastry: I recom- m e n d y o u u s e a K i t c h e n A i d stand mixer with a dough hook. Alternatively, you can mix in a b o w l w i t h y o u r h a n d s . M i x together the flour, water, oil and salt. Add more water if needed to c r e a t e a s m o o t h a n d e l a s t i c dough that doesn't stick to your hands. 2. Transfer the dough to a clean work surface and divide into 2 pieces (one for the bottom of the torta—about 2/3s of the d o u g h — a n d o n e f o r t h e t o p c r u s t — a b o u t 1 / 3 r d o f t h e dough). Flatten out each piece, wrap in wax paper and refrigera- Torta di Pasqua JOSEPH BECCI te for 30 minutes. 3. Remove the dough from the refrigerator. On a lightly floured work surface, roll out the larger piece of dough to rou- ghly a 15-inch round (big enou- gh to cover the bottom and sides o f t h e s p r i n g f o r m p a n ) a n d about 1/8-inch thick. Transfer to the springform pan, pressing into the inner edges and leaving the dough to overhang the pan. 4. Preheat the oven to 350 degrees. 5. For the filling: in a bowl, combine the ricotta, 7 of the eggs, mortadella, marjoram, salt and pepper. Spoon into the pre- pared crust. With the back of a tablespoon, create 6 fairly deep egg-shaped indentations around the surface of the ricotta mixture in the prepared crust. Carefully break each of the 6 eggs, one into each of the indentations. 6. Roll out the dough for the top crust in the same manner as the other crust. Place the crust dough over the prepared tart. Cut off the excess dough from around the springform pan. Use the tines of a fork to seal the tart all around. Now this is really important: gently tuck the pin- ched dough on the inside edge o f t h e s p r i n g f o r m p a n . T h i s keeps the dough from cracking when you open the springform pan. 7. Whisk the remaining egg with one tablespoon of water. Brush the egg wash over the sealed tart and sprinkle the tart with some cumin seeds. 8. Bake the tart for at least 55 minutes or until the tart is puf- fed and golden brown and no longer wiggles when you move it. Depending on the temperatu- re of the ingredients, this can take up to 90 minutes. You can use a toothpick to test the tart (done when it comes out clean). 9. Remove from oven and cool on a rack. Remove from the springform pan and let cool to serve at room temperature. Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co- a u t h o r t h e b l o g O u r I t a l i a n Table.com. Torta di Pasqua MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291

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