Rustic Ricotta Pie

7 T extra virgin olive oil
5 oz. salami, sliced and julienned
2 oz. prosciutto, sliced and julienned
5 oz. fresh pecorino, cubed
5 oz. fresh mozzarella, cubed
7 oz. sheep’s milk ricotta, drained
2 eggs, beaten, plus 1 egg for wash
3-1/2 C flour
1-1/2 tsp salt
dry white wine

Heat 2 T olive oil in a skillet. Add salami and prosciutto; saute until hot. In a bowl, combine salami, prosciutto, cheeses and 2 eggs; mix well.
Preheat oven to 350. Mix flour with 5 T olive oil, salt and enough wine to make the dough come together. Knead well on a floured surface and cut into 2 uneven pieces. Roll out both pieces into 1/4-inch-thick circles. Grease a tart pan and line it with the larger piece of dough. Spread the filling inside, cover with the remaining dough and crimp the borders. Brush with 1 beaten egg. Bake for around 1 hour, or until crust is golden. Serves 8

Parsnip Flan with Steamed Lobster ©

Steam 2 1- to 1-1/4 # lobsters for 15 minutes and chill to touch. Pick out meat and keep tail and claws in tact. Slice tail into medallions.
Warm Parsnip Flan

3 large parsnips
3 large eggs
1 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
5 oz. Appleton Creamery Herb and Garlic chevre

Preheat oven to 325 degrees.

Peel and cut the parsnips into 1″ pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.

Sprinkle with a good balsamic vinegar and arrange lobster pieces around flan on top of greens.

©2001 Mo’s Passion Inc.