Savory Easter pie with creamy ricotta, diced salami, Parmigiano-Reggiano, and mozzarella in a flaky crust.
# Components:
→ 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 - 2-3 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 large egg, beaten for egg wash
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform or deep pie pan with butter or cooking spray.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and gradually incorporate cold water until a soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of chilled pastry to 1/8-inch thickness. Transfer to prepared pan, allowing excess to overhang edges. Set remaining pastry aside.
04 - In a large bowl, combine well-drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout mixture.
05 - Pour filling into pastry-lined pan and smooth surface with a spatula to ensure even distribution.
06 - Roll out remaining pastry and cut into 1/2-inch strips. Arrange strips in diagonal lattice pattern over filling. Trim overhanging edges and crimp borders with fork or fingertips.
07 - Brush lattice and crimped edges with beaten egg wash. Bake for 55-60 minutes until crust is golden brown and filling is set. If crust browns too quickly, tent edges loosely with aluminum foil.
08 - Remove from oven and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
