Fassoulia - Gigantes Plaki

This Greek recipe is one of my favorites consisting of giant lima beans simmered in a rich tomato sauce seasoned with Greek spices. You can serve it as a side or a complete meal with lots of toasty pita.

• 2 cups dried large lima beans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 14 oz can chopped tomatoes
• 5 to 6 cups water
• 5 1/2 oz can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried dill
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Juice from 1 lemon 
• 1/4 cup fresh basil, chopped, for garnish

Rinse the lima beans and soak in several inches of water overnight. Drain and rinse.

Heat oil in a large pan over medium heat. Add the onion and cook, stirring often, until the onion is softened — about 5 to 7 minutes. Add half of the garlic, stir for about 1 minute, and then add the tomatoes. Cook, stirring often, until the tomatoes thicken — about 10 to 15 minutes.

Add the remaining garlic, the drained beans, water, tomato paste, oregano, dill, paprika and bay leaf. Bring to a simmer, reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally. Stir in the salt and pepper and simmer for another 15 to 25 minutes or until the beans are tender but not falling apart.

Strain the beans over a large bowl and return the tomato broth to the pan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is thickened. Gently stir in the beans. Stir in the lemon juice and garnish with chopped basil.

PIZZA RUSTICA

Pizza rustica is a traditional pie made by Italians and served at Easter. The word pizza means pie, and this term denotes a deep, pastry-encased filling. Just in time for Easter, this is absolutely one of my favorite  recipes to make… and eat of course! There are several versions, but I like this one because it uses crumbled sausage in addition to the other "yummy" ingredients!

• 1 Homemade pizza dough (can use store bought pizza dough)
• 8 oz. Prosciutto, diced
• 8 oz. Deli ham, diced
• 8 oz. Pepperoni, diced
• 8 oz. Sweet Soppressata, diced
• 8 oz. Genoa salami, diced
• 8 oz. Mozzarella, diced or grated
• 8 oz. Provolone or Asiago, diced or grated
• 8 oz. Parmesan, diced or grated
• 2 Lbs. Skim Ricotta
• 9 Large eggs, beaten
• 3 Tbsps. Fresh chopped parsley
• 1 Large egg, beaten, for brushing crust

You can use any combination of dried meats you like as long as it equals 1.5 – 2 lbs. of meat.

Place paper towels in a strainer and dump the ricotta in and top with 2 more pcs of paper towel. Let sit for 30 minutes and change the paper towels. Repeat this until the ricotta has drained for about 2 hrs. and most of the moisture is out.

Dice all of your meats and cheeses and place in a large mixing bowl along with the parsley. Stir until incorporated. Stir in 9 beaten eggs and stir until incorporated. Add the ricotta and stir until incorporated.

Spray a large spring pan with spray oil and place your bottom pizza dough into the pan, working it in the pan and up the sides to form a nice rounded deep shell leaving some excess dough hanging on the sides.

Dump in your filling in and pat down to remove any air pockets. Cover the filling with the top dough and seal the edges by folding the top ends into the bottom and tuck the excess dough to seal the edges.

Brush the top with a beaten egg and poke holes on the top in the shape of a cross to let steam out.

Bake in 350º oven for an hour and half or until firm and golden. Let cool on rack and transfer to refrigerator overnight before cutting.

PASTRY DOUGH FOR PIZZA RUSTICA
4 cups all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 tablespoon fresh lemon zest

2 sticks (1 cup) very cold unsalted butter, cut into small cubes

4 large eggs, beaten lightly
Whisk the flour, sugar, salt, pepper and zest together in the bowl of a food processor and pulse a few times, just to mix them up.
Toss the cold pieces of butter into the flour mixture and pulse until the butter is broken down and the mixture resembles a coarse, sandy meal.
Drizzle in about half of the beaten eggs and pulse several times. Pinch a bit between your fingers to see if it sticks together. Continue pulsing until the dough holds together when pinched. Process a few more seconds, until the dough forms into one big clump. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few drops of water or cream. If it’s sticky, add a tablespoon or two more flour. 
Remove dough onto a lightly floured surface and form into two disks, one about 1/3 larger than the other. Wrap in plastic wrap and refrigerate for at least an hour.