A savory Italian pie with creamy ricotta, salami, cheese, and a tender pastry crust.
# 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 - 2-3 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
# Steps:
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 cubes until mixture resembles coarse crumbs. Add eggs and incorporate cold water gradually until soft dough forms. Knead briefly, wrap in plastic, 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.
04 - In a large bowl, combine drained ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout mixture.
05 - Pour ricotta mixture into pastry-lined pan and smooth surface with spatula.
06 - Roll out remaining pastry and cut into 3/4-inch strips. Arrange strips in lattice pattern over filling. Trim overhanging pastry and crimp edges decoratively with fork.
07 - Brush lattice strips and crimped edges with beaten egg using pastry brush for golden finish.
08 - Bake for 55-60 minutes until crust is golden brown and filling is set. If crust edges brown too quickly, loosely cover with aluminum foil.
09 - Cool for minimum 30 minutes before slicing. Serve warm or at room temperature.
