Happy Easter!!

Pasteria Rice Pie

3/4 LB RICE COOKED 20 25 MIN. AND RINSED WITH HOT WATER  

18 EGGS

1 QUART MILK

2CUPS SUGAR 

2 TSPS VANILLA

2LB RICOTTA

1LEMON Juiced (plus zest)

JUICE FROM 1 ORANGE (plus zest)

MIX RICE AND 1/2 THE AMOUNT  OF MILK ALL SUGAR  AND LET STAND UNTIL COOL. ADD THE REST OF MILK AND REMAINING INGREDIENTS. BAKE 2 1/2 HRS AT 350 DEGREES.CUT INTO SQUARES AND SERVE AT ROOM TEMPERATURE.

Frittata

25 Eggs

1 pound of Italian sausage out of the casing

1/2 pound of boiled ham cubed (ask for this in a chunk from the deli counter)

1/2 pound Prosciutto DE Parma cubed (ask for this in a chunk from the deli counter)

2 tablespoons of fresh mint finely chopped

1/2 cup of fresh parsley finely chopped

1 cup of Parmesan cheese

1/2 cup of Romano cheese

1 cup of milk

In a LARGE saute pan, brown the sausage and then add both hams. Cook for about 5-10 minutes. In the meantime, crack all of your eggs and beat them. Add the mint, parsley, cheeses and milk. Mix up.

Put your pan on med heat and add all of the eggs in. You are going to make a "Fritatta" now. Start slowly mixing the eggs with the meats. The whole trick here is that you need to start forming the "Fritatta" into a round circle....once the eggs start to set and feel firm and you have it in the shape of a circle, then you need to find a large plate that fill fit perfectly over the Fritatta. Place the plate on top of the eggs, get a dish towel and flip the Fritatta into the plate so the cooked side is facing up. Slide the raw side back into the pan and cook another 5-10 minutes until it is cooked. Get a clean plate and get the Frittata out of the pan, but sliding it onto the plate or you can flip it again onto the plate. Let this cool down and get into the fridge and let sit overnight. Cut into squares in the morning and serve with the Rice Pie. Divine!