Among the many recipes that Grandmom Pino taught my mother, Maria Giordano, after Mom came to America as the first Italian war bride in 1944 was a delicious chicken ricotta soup which she affectionately called Sicilian soup to honor Grandmom’s birthplace near Messina, Sicily.
Growing up, Sicilian soup, thickened with rice, became a trusted mainstay as comfort food for the family.
Larry Pino, Esquire
Chairman & CEO, Tuscan Gardens®
- • 2 frozen deep dish pie shells
- • 2 lbs. ricotta cheese
- • 6 eggs
- • 2 cups sugar
- • 2 large lemons, zested
- • 1-2 teaspoons vanilla
- Preheat oven to 375°
- In a large bowl, beat the eggs, add vanilla, sugar, lemon zest, and blend.
- Add ricotta and mix well until all incorporated with no lumps.
- Pour into pie shells evenly and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
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