A rich pastry filled with creamy ricotta, Italian salami, and cheeses for a flavorful Easter centerpiece.
# What You Need:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 2 large eggs
05 - 2 to 3 tablespoons cold water
→ Filling
06 - 2 cups whole-milk ricotta cheese, well drained
07 - 4 large eggs
08 - 1/2 cup heavy cream
09 - 1 cup grated Parmigiano-Reggiano cheese
10 - 1 1/2 cups diced Italian salami
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup chopped fresh parsley
13 - 1/2 teaspoon ground black pepper
14 - 1/4 teaspoon nutmeg
15 - 1/2 teaspoon salt
→ Finishing
16 - 1 egg, beaten for egg wash
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.
03 - Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.
05 - Pour filling into the pastry-lined pan and smooth the top surface.
06 - Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges to seal.
07 - Brush lattice and edges with beaten egg for a golden finish.
08 - Bake for 55 to 60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.
09 - Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
