Recipe by TRINITYJAE
"Every Easter, my grandmother makes two of these pies and they never make it to leftovers."
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thinly sliced ham
thinly sliced salami
1 (15 ounce) container
1 (15 ounce) package
refrigerated pie crusts
chopped fresh parsley
salt and pepper to taste
almost the same as our family recipe only we cut up the coldcuts into small cubes
There are many variations of this recipe, however due to the omission of mozzarella cheese, this is the one I consider to be authentic. Because this pie is eaten after it cools to room temp or cold, it's also an unnecessary addition and a waste of calories (save it for a plate of juicy tomatoes instead). That being said, if your Nonna made it with mozzarella cheese, by all means add it for the nostalgia (8 ounces ought to be plenty). The fresh parsley is a must and adds a bit of brightness to the dish. Oh, and if you make just one, you'll quickly learn why you should have made two.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmom Marino's Easter Meat Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 239
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