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The amounts are not written in stone. You only need one layer of each ingredient. I was able to get fresh basket cheese in Connecticut where I grew up. However, in the last two places that I have lived I could not find it. So, I improvised. I used ricotta cheese with an egg mixed in to bind it somewhat. Not quite as good as the basket cheese but it worked.
You will get a "feel" for the recipe as you make it. The most difficult step is not getting the dough too soft with the lard so as not to tear it when placing it in the pan.
This makes a huge pan. It can be frozen very nicely. And given as Easter gifts. I have also adapted it to a loaf pan which worked well.
I have served this as an hors d'oeuvres or as a lunch.
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