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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make filling-. | 2. In a large pan, brown sausage meat until no longer pink. Place in colander and rinse with water to remove excess fat. Drain well and cool. | 3. In a large bowl, mix ricotta and eggs until well blended. Add grated cheese, mozzarella and parsley. Add cooled sausage meat. Mix well and set aside while making crust. | 4. To make crust-. | 5. Mix flour, margarine and 8 eggs until dough is formed. Knead a few minutes until dough is smooth and elastic. Divide dough into four pieces. Roll out each piece large enough to fit a 10" pie plate. Fill pie shells with sausage filling and cover with top crust. Seal top and bottom crust with beaten egg; pinch and seal crust. Brush top of pies with beaten egg and bake at 350F for 50 minutes. Pie should be deep golden brown. | 6. This pie tastes best served at room temperature or chilled. (Do not re-heat in microwave, pie becomes watery). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulk italian sausage	3	lb	sweet	1210.4027	0.0	269.2806	6.8
ricotta cheese	3	lbs		2367.755	41.3677	153.2237	176.6291
egg	7			500.5	2.52	43.96	33.285
parmesan cheese	8	tablespoons	grated	148.0	16.0	16.0	2.0
mozzarella cheese	1	lb	grated	1469.641	123.46799999999999	61.5072	81.0571
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
purpose flour	5	cups		1210.4027	0.0	269.2806	6.8
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
egg	8			500.5	2.52	43.96	33.285
egg	1		beaten	500.5	2.52	43.96	33.285

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.