The owner of Donatella Restaurant cooks tasty dishes that you can take with you wherever you go from a picnic to a Memorial Day celebration.
Recipe: Pizza rustica (on this page) Recipe: Zucchini fritters (on this page) Recipe: Aunt Donata's cheesecake (on this page)To make the dough, place flour sugar and salt in a bowl and mix together. Quickly cut in the butter until the mixture looks like sand and no visible chunks of butter remain. Add egg yolks and mix until dough comes together. Wrap dough with plastic wrap and chill 2 hours.
Remainder of Pizza: Preheat oven to 350 degrees F. Roll 2/3 of dough out on a floured surface and roll to 1/4 inch thickness. Fit inside of a 10 inch springform pan taking care to press it all the way around. In a bowl mix the ricotta, pecorino, parsley salt, pepper and eggs together. Stir in the mozzarella, prosciutto and soppressata. Pour into the spring form pan and smooth the top.
Roll out the remaining tart dough to 1/4" and using a knife cut 3/4" thick strips of dough and arrange in a lattice pattern. Egg wash and Sprinkle the pizza rusticated with pecorino and bake for 1 hour or until filling is set. Cool and serve.
Combine the zucchini, eggs, parsley, parmigiano, and extra-virgin olive oil and stir until the zucchini is coated. Season generously with salt and pepper. Add 3/4 cup of the flour just a sprinkle at a time and stir. Continue adding until the mix is the consistency of pancake batter, add more if the zucchini is very wet.
Fill a large, heavy-bottomed pan with 1/4 inch olive oil. Heat over medium heat until hot but not smoking. Working in batches, spoon the zucchini mixture into the pan in 2-tablespoon mounds. The fritters should be three-quarters submerged in the oil. If bits of zucchini stray, scoop them up and return them to the fritters. Reduce the heat slightly and fry until golden brown, turning once, about 5 minutes per side. Remove from the pan with a slotted spoon and drain on paper towels. Allow the oil to return to medium heat before proceeding with the next batch.
Serve the fritters on a parchment-lined tray. The leftover fritters will keep, covered and refrigerated, up to 2 days. Reheat, wrapped in foil, in a low oven.
Preheat oven to 350 degrees F. Butter bottom and sides of 9-inch springform pan.
Beat eggs in large bowl with electric mixer until foamy and light yellow. Add sugar and beat on medium speed until smooth. Add flour and beat until incorporated. Add ricotta and whipped cream and beat until smooth. Add lemon juice, lemon zest, vanilla and liqueur to the ricotta and stir gently until incorporated. Pour mixture into pan, place on rimmed baking sheet and bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean. Turn off the over and leave to sit for 10 minutes. Remove from oven to cool completely. Dust the top of the cheesecake with confectioners sugar. Serve.
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