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Tasche (Easter Pie) “BARATTA” Recipe

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This recipe for Tasche (Easter Pie) “BARATTA” is from The Visco Table , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 4 pies - Ingredients: 8 cups of flour; 1 1/3 teaspoon salt
2 1/2 cups sugar; 2 ¾ tablespoon of Crisco Shortening
3 1/3 teaspoon of baking powder; 1 bunch of Italian Parsley
Ground black pepper ; 3 lbs. of dried Italian sausage (Soppresatta) – sliced 1/8 inch thick ; 2 ½ lbs of mozzarella (sliced)
3 lbs of mild provolone (diced); 2 lbs of grated Sardo – from cow’s milk or Parmegianna ; 2 lbs of grated Locattelli Pecorino Romano cheese
About 6 dozen extra large eggs (28 eggs for Baroni +12 eggs for dough
+ 8 hard boiled eggs to each pie i.e. 32 eggs )
Directions:
Directions:
To make dough:
Beat 12 eggs and add salt, 1 cup of sugar, Crisco shortening, and baking powder. Add flour 2 cups at a time till well blended – dough should not be sticky). Break up dough into 4 equal pieces. Then break each of the 4 pieces up to make 2 pieces to make 8 pieces (one of them a little larger to be used for the bottom and sides of each pie and the other piece to be used for the top of each pie). Roll out the bottom pieces of the pie and put in greased and lightly floured pan.

To make Baroni: Beat 28 eggs. Blend in chopped parsley, Sardo grated cheese, Locattelli grated cheese, 1 1/2 cup of sugar, and black pepper to taste. Order in which you should place ingredients in pie.
1. Baroni
2. Soppresatta
3. Hard boiled egg ( halved) ( layer of 8 halves)
4. Provolone
5. Mozzarella
6. Baroni again
7. repeat layers until pie is filled.

Pre heat oven to 350 degrees. Grease and lightly flour deep dish (6 inch at least) (ideally glass) pie pans. Put layer of dough into pie pans – so that excess overhangs the pan edges. Start layering ingredients in pie,
When finished place rolled out dough on top of pie. Crimp edges with a fork and cut off excess dough. Put slits in top crust with a knife and place in oven. 2 pies to a rack. Bake 35-40 minutes then brush pie tops with beaten egg and sprinkle with granulated cane sugar. Bake another 15-20 minutes. Let cool at least 15 minutes before serving.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
All Day

 

 

 

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