Recipes for Holy Week

 This week on What’s for Dinner Joe gives us some traditional Italian recipes for holy week.




Pata Pie





Black Pepper


Pecorino Romano

Boil the pasta. Add whisked eggs to a bowl, add the fresh mozzarella, prosciutto, black pepper and pecorino romano. Cool down the pasta and add to the egg mixture. Grease a round cake pan and pour all the ingredients from the bowl into the pan. Bake the pasta and egg mixture until the egg is cooked through. Allow the pasta pie to rest and set.


Spinach Pie



Dandelion Greens


Olive Oil

Golden Raisins


Pizza Dough

Saute the anchovies in olive oil. Add the golden rasins to the pan. Lay all of the greens in the pan and continue to sauté.  Once all the greens have wilted add capers to the pan and combine with the greens.

Meanwhile, take the pizza dough and roll it out with a rolling pin. Grease the bottom of the cake pan and lay the dough into the pan, make sure there are no air pockets.  Place the dough in a 400 degree oven for 8 to 10 minutes or until it is just starting to set.

 Using a fork spread the greens over the pizza dough.

Top the pan with a second rolled out pizza dough, lightly egg wash the top of the dough, seal the edges and cut a hole in the top to vent.

Bake in the oven until the top is golden brown.


Escarole Pie





Olive Oil


Black Peppercorns

Pizza Dough

Boil the escarole until it is nice and tender. Chop the boiled escarole and then sauté in the oil with olives, raisins and garlic.

Steam cauliflower on the side and then mix the cauliflower in with the escarole. Begin rolling out the pizza dough with a rolling pin. While rolling out the dough sprinkle it with whole black peppercorns, incorcorating it directly into the dough. Grease the bottom of a round cake pan and lay the dough in the pan, bake the dough for 8 to 10 minutes. Remove the pan from the oven and lay the escarole mixture in the pan, topping with another rolled out dough, seal the edges and bake in the oven until golden brown.




Good Friday Pasta





Can of Whole Tomatoes


Saute the onion and garlic until it is caramelized, crush the tomatoes by hand, add the tomatoes along with the juices to the onions and garlic. Bring the ingredients to a boil. Add the shrimp to the pan and cover to steam. Finish with some red pepper flakes and capers, cook until the pasta is done. Toss the cooked pasta with the sauce and add fresh basil.

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