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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pastierre Recipe

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This recipe for Pastierre is from Recipes from The Linden Tree Inn Family, 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:  
1 large container of Whole Milk Ricotta Cheese
9 eggs
3 cups milk
1 1/4 cups sugar
juice and rind of 1 orange
pinch of salt
1 pound thick spaghetti, (but regular works fine too) Cooked al dente
Directions:
Directions:
Mix eggs, milk, sugar and salt. Blend in ricotta. Add in juice and rind of orange. Stir. Add in spaghetti. Mix well. Lightly oil baking pans. I use 2 medium size oval ceramic baking pans. Spread evenly in pans. Bake at 350 degrees for 45 minutes to an hour. You want it to just start to puff when you take it from the oven as it still keep cooking once you take it out. Can be eaten warm or cold. When it has cooled, store in the refrigerator.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This is typically made for Carnivale….aka Shrove Tuesday, aka Mardi Gras, aka Fat Tuesday. It was a way to use up all your “rich” “fat ingredients before Lent. In my family we only make it for Carnivale, and no other time…it is so yummy, you may want to make it more than once a year….but for me, I kept the tradition, and it makes it that much more sweet when Carnivale rolls around each year!

 

 

 

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