On Line Cookbook

Italian Easter Pie

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

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

Serves/Makes:10 or more

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