We’ve decided to go gluten-free for April, to see if it helps Rich’s horrendous spring allergies, his stormy digestive system and Emerson’s and my eczema. My first nod to this decision, optimistically anticipating Monday morning break leftovers, was the pizza di ricotta, or Easter ricotta pie, I baked last night for today’s lunch.
I’ve written about wanting Emmy to associate this pie with Easter and spring time, at the very least—language has been a tremendous component of her Chinese heritage; food is nearly the only way I know how to try and make her Italian side meaningful to her. I wanted to bake it with her, but wound up short on time and baking it after she went to sleep, hanging out alone past midnight waiting for it to cool.
This year I used this Mario Batali recipe, but with one less egg in the batter, butter in the crust instead of shortening and gluten-free flour. I also left out the candied fruit but sprinkled chopped chocolate on the crust—fearing it would taste beany from the g/f flour, which smelled beany—before pouring the batter in. I also skipped the lattice crust, for fear of unavoidable beanyness. Though I needn’t have worried.
Now, to take on April and assemble an arsenal of g/f-vegetarian dinner ideas. Suggestions (and take-out menus) welcome.