Back of recipe:
Easter 2021
My grandmother (Mary) never made this. Typically her sister Gloria would make it, with a different recipe. My best guess is that this is her sister Jenny’s recipe, from years back. I made it pretty much as described, the fortified dough is key (brings back the memories for me). I only used a pound of ricotta, and I wish I had drained it for a while. I skipped the scamorza and used fresh mozzarella, which also added to the high moisture. That all said, it’s pretty tasty and not dry at all.
Baked for 30 minutes at 400, then 30 minutes at 350, then over 30 minutes at 300.
N.B. It says “Italian Sugar” in the recipe. I’m sure that means “Italian Sausage.”
Easter 2023
Mom made it, in a 9×13 pan.
