"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Aunt Ann's Easter Meat Pie Recipe

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Aunt Ann's Easter Meat Pie image
The Severino Kids


This recipe for Aunt Ann's Easter Meat Pie, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Burr
Added: Sunday, July 13, 2008


2 dozen large eggs (if small eggs, use 3 dozen)
1 lb. ham, diced
1/2 to 1 lb. salami, diced (you decide how much salami taste you would like)
1 stick pepperoni, diced
2 1/2 lb. Ricotta cheese
1/2 c. grated Romano cheese

Preheat oven to 350F.
1. In a large bowl, thoroughly beat eggs with a hand mixer.
2. Add diced meats and cheeses; mix by hand until all is blended.
3. Place mixture in greased pan or dish.
4. Bake at 350F for 45 to 60 minutes or until a knife in center comes out clean.

Personal Notes:
Personal Notes:
Since we had a large family my mom baked our meat pie in her largest cake pan; nowadays that would be two 9 x 13" pans. She did not use crust since my Dad didn't like meat pie with crust, so she would just grease the pan with Crisco. Today I spray with Pam cooking spray.

My dad didn't like a lot of cheeses in the pie; many meat pies do add Basket Cheese. My mom cooked my dad's family style pie from Naples.

This was only made at Easter time and on Good Friday. In those days we weren't allowed to eat meat on Friday's; she would make it then so we wouldn't eat the pie before Easter morning!

In our house that pie lasted about an hour after the first cut!




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