Description:

A savory pie filled with cheeses and italian meats and served during Italian Easter celebrations

Source:

Eleanora Scarpetta on Martha Stewart Living Program 4-17-00

Serves/Makes:10 or more

Ingredients

• 2-1/2 cups (600 ml) bread flour, plus more for rolling
• 16 large eggs
• 1 tbsp (15 ml) olive oil, plus more for pan and brushing crust
• 1/2 tsp (2 ml) freshly ground pepper
• 1/4 cup (60 ml) freshly grated Pecorino Romano cheese
• 2 lbs (.9 kg). fresh ricotta cheese
• 1 lb (.5 kg). sweet traditional Italian sausage, casing removed, cut into 1/2 inch cubes
• 4 oz (112 grm). hot traditional Italian sausage, casing removed, cut into 1/2 inch cubes
• 1/2 lb (.2 kg). proscuitto cut into 1/2 inch cubes
• 1 lb (.5 kg). dry mozzarella, cut into 1/2 inch cubes
• 1-1/2 lbs (.7 kg). fresh cheese, finely crumbled
• 1/2 lb (.2 kg). basket cheese, cut into 1/2 inch cubes

Preparation

• Heat oven to 350 degrees (175 C.).
• Oil a 10 x 3 inch round cake pan, and line bottom with parchment paper. Set aside.
• Mound flour in the center of a clean work surface, and make a well in the middle.
• Crack 3 eggs into the well.
• Beat eggs with a fork until smooth.
• Add olive oil, and continue to beat until incorporated.
• Gradually work flour and 1/2 cup (125 ml) water a drop at a time into egg mixture with a fork, until dough comes together.
• Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes.
• Divide dough in half, and continue to kneed each piece 2 to 3 minutes more.
• On a lightly floured surface, roll out one half of the dough to an 18 inch circle.
• Loosely drape dough over the prepared cake pan.
• Trim dough, leaving about a 1 1/2 inch border around the edge.
• Roll out remaining half of dough to a 14 inch circle and set aside.
• In a large bowl, whisk together remaining 13 eggs, pepper, and Pecorino romano cheese.
• Gradually stir in ricotta until well combined.
• Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese. Pour mixture into doughlined cake pan, and smooth the surface.
• Cover with 14 inch dough circle, and press edges together to seal in mixture.
• Using a paring knife, trim dough to hang over edge of pan by 1/2 inch. Fold edges over, and seal with a fork.
• Prick surface of dough several times with fork to allow steam to escape. Brush surface lightly with olive oil.
• Bake until golden brown and a wooden skewer inserted into center comes
• out clean, about 1 hour 45 minutes.
• Cool on a wire rack for 2 hours.
• Run a paring knife around edge of pan to loosen.
• Unmold, and chill completely before slicing.
• Serve chilled or at room temperature.

Comments

Best served with a glass of wine... This recipe was prepared by Eleanore Scarpetta on Martha Stewart's Living Show on April 17, 2000.