Today is Ash Wednesday and Carl Congelo stopped by Pittsburgh Today Live to show off some recipes that are perfect to mark the day.

Falagone (Potato Pie)

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  • Dough / 2 C warm water
  • 1 T dry yeast
  • 1 T salt
  • 5 c flour divided in half
  • 2 T olive oil
  • 4 T sugar (2 for yeast proofing and 2 to add to dough later

In bowl of mixer with dough hook, add yeast,2 c warm water and 2 t sugar

Let stand for 10 min. Slowly add half flour to mixer then add remaining flour slowly and salt, sugar and olive oil.

Kneed in mixer until smooth and not very sticky. Cover bowl with saran and towel over top. Let rest in warm place for 30 to 40 min.

Once it rises empty bowl on floured surface and form a ball. Form ball in log and cut log in 4 equal pieces. Cover with towel and let rise for about 10 more min.

Make Filling:

  • 8 medium Yukon gold potatoes(skin on) slice thin and let soak in cold water
  • 3 medium green bell peppers sliced thin
  • 2 medium white onions sliced thin
  • 1 T red pepper
  • Salt and pepper to taste
  • 1 T crushed garlic
  • 1/2 c olive oil
  • 1 T paprika

Pat potatoes dry and in large bowl/add all above ingredients and mix well by hand not to break potatoes.

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With rolling pin on flowered surface roll each ball into a circle about 1/4 inch thick. place 1/4 of potato mixture on bottom half of circle not close to edge. Flip top half over to meet other edge(Looks like half a pie) and crimp edge to seal(can wet edge with a little water before seal)

Finish all 4 balls and place on lightly oiled(with olive oil) baking sheets (not very close) and bake in pre heated 400 degree oven for approx 10 to 12 min. Bottom of crust should be golden brown as well as top. When They come out of oven, brush with olive oil and sprinkle with a little Kosher salt.

Tuna Pasta

  • 2 28 oz.cans of tomato puree
  • 4 T olive oil
  • 2 T crushed garlic
  • salt and pepper to taste
  • 1 medium onion large chop
  • 1 small tin anchovy and oil
  • 2 T capers drained
  • 2 Star Kist Albacore white tuna in water, in sealed packets (2.6 oz. each)
  • 1 pound of your favorite pasta

In pan add olive oil, onion, garlic and saute. Add anchovy’s and oil (they will break up) . Add tomato
salt and pepper and capers. Let cook until lightly bubbling about 10 min. Slowly add tuna and lightly stir not to break up the tuna very much.

Cook pasta and platter .Place sauce on top.

Crispellis

  • 2 c warm water
  • 1 pound flour(or little more)
  • 1 ounce yeast
  • 1 ounce salt
  • 1/2 ounce sugar
  • 1/2 t baking powder
  • 1/2 cup raisins soaked in warm water and drained(about 1 hour)
  • 2 c oil to fry in skillet
  • confectionery sugar

Mix all ingredients in mixer with dough hook except for oil, raisins and conf. sugar.

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Dough will be sticky. Let rise for 45 min. Makes about 1 doz. balls. Scoop a ball in your hand(flour on your hand for sticky dough) and place few raisins in middle and wrap them in dough to form a ball. Carefully drop into hot oil. You should have enough oil in the skillet for the dough to float. Fry one side and then turn over to fry other side, until golden brown on each side. After you take balls out of oil, place on paper towel to drain and sprinkle with confectionery sugar to serve. Can eat warm or room temp.