Savory Italian pie with ricotta, salami, and cheese in a tender pastry crust, ideal for brunch or festive dining.
# 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 large egg, beaten for egg wash
# How to Cook:
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 enough cold water to form a soft dough. Knead briefly until just combined, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry to 1/8-inch thickness. Transfer to prepared pan, allowing excess pastry to overhang edges slightly.
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.
05 - Pour ricotta filling into pastry-lined pan and smooth the top with a spatula to create an even surface.
06 - Roll out remaining pastry and cut into 1/2-inch wide strips. Arrange strips in a lattice pattern over filling. Trim excess pastry and crimp edges with a fork to seal.
07 - Brush lattice strips and crimped edges with beaten egg to create a golden finish during baking.
08 - Bake for 55-60 minutes until crust is golden brown and filling is set. If crust browns too quickly, cover edges loosely with aluminum foil for final 15-20 minutes.
09 - Remove from oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature.
