Made locally, by handCalabro's basket cheese, made in East Haven, CT, is an Easter tradition that is still made the old fashioned way, by hand. The whole milk curds are hand scooped and pressed into the basket molds while still warm. This cheese makes a beautiful table-top presentation when unmolded, showing off the “weaves” of the basket. Can be eaten fresh or used in the traditional baked Italian Easter Pie.
What is Italian Easter Pie?? The Torta Pasqualina, or Easter pie, originated in Genoa in the 16th century. It drifted beyond the confines of the Ligurian capital to conquer the entire region, which is located in Northern Italy, along the Mediterranean Sea. Legend states that Ligurian women crafted the original version of this savory pie with 33 layers, one for each year of Christ’s life, and it has since evolved into its current form. The filling traditionally comprises hard-boiled eggs, marjoram, spinach, and prescinsêua, a fresh ricotta-like curd. The latter is difficult to find outside of Liguria, so this recipe provides an adequate substitute. Unsurprisingly, recipes vary from city to city and family to family, so it’s not uncommon to find versions that incorporate other vegetables such as artichokes and peas as well as various herbs.
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