Thursday, April 9, 2009
As a life~long ham hater, I usually try to come up with an alternative main course at Easter. This year I am going to buy a couple turkey breasts, have the butcher de~bone them, and stuff, roll and roast them. I've never done it before, but recentlyhad it at a friend's house. The skin stays on, so the rolled roasts are very moist. I think we will do a traditional stuffing in one, and maybe a spinach/feta blend in the other. Maybe a first course of a simple pasta alfredo with peas to begin......roasted asparagus and always ricotta pie on Easater!
Subscribe to:
Post Comments (Atom)
Risa, do you have a good ricotta pie recipe? As an Irish girl, I haven't done this before, but I had been thinking I'd give it a try this year. (We're having Easter with Fred's Italian half of the family & I thought it'd be a nice gesture.)
ReplyDeleteWe too always have Ricotta Pie as one of the many Easter desserts -- but we usually pick it up from Modern Pastry in the North End (none us has ever tried to make it from scratch). I'd be curious to see a recipe -- and, of course, to taste it too!
ReplyDeleteGuess what? I don't bake!
ReplyDeleteI usually get my ricotta pie at Piro's in Methuen or Tripoli in Lawrence. I called Tripoli @ Seabrook Beach and ordered a large ($16) one and I will pick it up Saturday afternoon!
That's a recipe I think I can follow!
ReplyDeleteKatie, did you get one?
ReplyDeleteIs Ricotta Pie swee?
ReplyDelete