For Rhode Islanders, it isn't Easter without this classic regional dish on the table
Holiday cooking mostly revolves around family recipes. Cook something new at your own peril.
nullI saw it over and over at my house. Inspired by recipes shared on The Journal food pages, I tried new roasts and side dishes and desserts. Only if they were in addition to the usual suspects, could I get away with it.
Likewise, I saw the same scene play out at my friend Shelly's house when she hosted Passover Seder. I would rave about her newest charoset. Meanwhile, her husband would make sure to announce he preferred the one she had been making since they were first married back in the 1970s.
For many Rhode Islanders, it isn't Easter without Rice Pie or Italian Egg Biscuits. For my family, my Mum's Pizzagaina and Pastiera are required.
The Angelo's Rice Pie is an old family recipe. You can also buy it this week at Angelo's on Federal Hill. Rosalie Antignano makes the pies for family, and has for the restaurant, too. She shared the recipe for a video in 2017.
Here are the recipes, from the Journal archives.
Angelo's Rice Pie
2 cups sugar
2 tablespoons flour
12 eggs
2 teaspoons vanilla
1 quart milk
12-ounce can evaporated milk
4 cups cooked rice
Ground cinnamon
Preheat the oven to 400 degrees.
Grease and flour a 9-by-13-inch Pyrex dish.
Measure sugar and flour, whisk together in a bowl.
Beat 12 eggs in mixer bowl.
Slowly add the sugar and flour mixture; beat well.
Add vanilla. Gradually add milk and evaporated milk.
Slowly add cooked rice. Remove from mixer and stir with spatula.
Pour into prepared dish. Run a fork through the mixture to make sure that rice is well distributed and there are no clumps.
Sprinkle with cinnamon.
Cook at 400 degrees for 20 minutes and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to varying oven temperatures.
Rice pie should be puffy and slightly brown.
Remove from oven and cool completely. Then refrigerate overnight.
From Rosalie Antignano.
Note: The Rice Pie is available this week at Angelo's Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, angelosri@com.
Reserving a table for Easter dinner?: Try one of these great restaurants around RI
Frosted Egg Biscuits
2 cups sugar
3/4 cup milk
1 cup vegetable oil or melted shortening
1 teaspoon vanilla
1 teaspoon lemon extract
6 eggs, beaten
3 tablespoons baking powder
8 cups flour, or as needed
Frosting:
1 box (1 pound) confectioners' sugar
1 teaspoon lemon or vanilla extract
Lukewarm water
Colored sprinkles
Mix sugar, milk, oil, vanilla and lemon extract. Mix with beaten eggs. Mix with baking powder and flour to make a soft dough you can handle. Form into ropes and make into a small doughnut-shaped ring, sealing ends together. Or twist the rope before sealing. Or top one ring with a smaller ring, for a two-decker cookie.
Place on lightly greased cookie sheet and bake about 10 minutes at 350 to 375 degrees.
For the frosting: Mix confectioners' sugar, flavoring and lukewarm water to make a pourable frosting. Frost cookies while hot. If desired, top with sprinkles.
From Rose Mesolella, from 2001
Ninella's Italian Egg Biscuits
Cookie dough
2 eggs
1/2 cup sugar
1/2 cup milk
1/2 cup oil
1 1/2 teaspoons anise extract
2 heaping teaspoons baking powder
2 1/2 cups flour, plus more
Icing
1 1/2 cups powdered sugar
Milk
Lemon juice
Beat two eggs with a fork. Add sugar and milk and stir. Mix in oil and anise, then baking powder. In order to obtain the right dough consistency, you need to add the flour a little at a time. Mix to a dough.
Let set for 10 minutes. If you need more flour, add it.
You will be handling dough when rolling your desired shape for the cookies. Therefore you need to keep your hands floured at all times. Handle the dough quickly and make a simple shape because the dough may get sticky while you are handling it.
Bake at 350 degrees for 10 to 15 minutes on greased cookie sheets until bottoms are golden brown.
For the icing: Add a small amount of milk and lemon juice to powdered sugar to make an icing consistency. For a thicker icing, use less milk and lemon.
Frost cookies with a spoon. Makes approximately 2 dozen.
Marie’s Pizzagaina
For the crust:
4 eggs, divided use
3/4 cup Crisco, melted
1 teaspoon baking powder
2 cups flour, plus more for rolling
1 tablespoon milk, for the egg wash
For the filling:
5 large eggs
1/4 cup Romano cheese, grated
1/2 teaspoon pepper
1 pound ricotta cheese
1/2 pound ham, shredded or sliced
To make the crust: With a stand mixer, beat three of the eggs. Add flour, baking powder and Crisco and mix into dough. You may need to add more flour if it’s too soft.
Using wax paper dusted with flour, roll out dough to 1/8- to 1/4-inch thickness to line a 9-inch cake pan. Make long 1-inch strips with the rest of the dough. Chill while you make the filling.
To make the filling: Beat eggs, pepper and Romano together. Blend in ricotta and ham.
Pour the mixture in the dough-lined cake pan. Use remaining dough to make strips that criss-cross top of mixture.
Whisk the remaining egg and milk together in a wash. Brush it over all the crust.
Bake at 350 degrees for one hour or until a knife comes out clean.
Measure with your heart: COVID and TikTok launched this Providence mother's cooking career
Marie’s Pastiera (Macaroni Pie)
12 ounces elbow macaroni
Olive oil
5 eggs
1 pound ricotta
1⁄2 cup Romano cheese
1⁄2 cup sugar
Salt and pepper, to taste
1 cup raisins (optional)
Boil the macaroni according to package directions.
Oil a 10-inch cast iron skillet (or other oven-safe skillet) and put in a 350-degree oven while you make the filling.
Using a mixer, blend together the eggs, ricotta, Romano, sugar, salt and pepper. Add in raisins, if using.
Pour into hot skillet and bake 45 minutes at 350 or until a knife comes out clean.
Sign up here to receive my weekly newsletter, Gail's Food Feed
This article originally appeared on The Providence Journal: Rhode Island's classic Easter dishes: Rice Pie and Italian Egg Biscuit
