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Ingredients for crust

  • 2 cups flour
    1/2 teaspoon baking powder
    Pinch of salt
    2 large egg yolks, beaten lightly
    8 tablespoons butter , cut into small pieces
    3 tablespoons  ice water
    2 tablespoons sugar2 cups flour2 cups2 cups flour2 cu2 cups flour
    2 cups flour2 cups flour
    1/2 teaspoon baking powder
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons sugar
  • 2 egg yolks
  • 8 tablespoons butter, cut into small pieces
  • 3 tablespoons ice water

Ingredients for filling

For the crust,  place the flour,  baking  powder,  and salt in the bowl of food processor  fitted with steel  blade. Whir for a second to combine. Add the butter and pulse until mixture resembles  coarse sand. Add sugar,  pulse again.  Add the egg yolks and ice water, pulse until dough comes together. Shape into a flat disc, wrap in aluminum foil, and refrigerate for at least an hour.

For the filling, stir together  ricotta,  eggs,  and 1/2 cup of the grated Parmigiano. Stir in the basket cheese,  prosciutto, and soppressata. Preheat the oven to 400 degrees.

Cut  off two-thirds  of the pastry, and roll out on a floured wooden  board. Line a deep  pie dish or an 8-inch  springform pan with the pastry.  Fill with the ricotta and cured meat mixture,  smoothing the top.  Roll out the remaining pastry and place on top of the filling, crimping the edges. The pastry can also be cut into strips, and woven into a lattice top.  Sprinkle top with a tablespoon of  Parmigiano. If using a springform pan, place the pan on top of a baking sheet. Bake for 20 minutes, then  reduce heat to 350 degrees. Bake 20-25 minutes more until crust is golden and filling is set. Cool. Either serve,  cut into wedges, from pie dish, or remove  sides from springform pan, before cutting into thin wedges.  Can be served  warm  or at room temperature.