Savory Italian pie with ricotta, salami, cheese, and a tender pastry crust, perfect for brunch or festive meals.
# 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
→ To Finish
16 - 1 egg, beaten for egg wash
# How To Make It:
01 - Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch springform or deep pie pan with butter.
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 wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the pastry dough 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 throughout the mixture.
05 - Pour the ricotta and salami filling into the pastry-lined pan and smooth the top surface with a spatula.
06 - Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim excess pastry and crimp the edges to seal.
07 - Brush the lattice strips and crimped edges with beaten egg for a golden finish.
08 - Bake for 55 to 60 minutes, or until the crust is golden and the filling is set. If the crust browns too quickly, cover the edges loosely with aluminum foil.
09 - Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
