• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Dough

  2. 3 cups 187g / 6.6oz Flour

  3. 2 teaspoons 10ml Baking powder

  4. 1/2 cup 99g / 3 1/2oz Cold butter - cut small cubes

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 4 tablespoons 60ml Ice water - (to 5 tbspns)

  7. 3 Eggs - slightly beaten

  8. Filling

  9. 4 cups 584g / 20oz Ricotta cheese

  10. 1 1/2 lbs 681g / 24oz Mozzarella cheese - shredded

  11. 1/4 cup 36g / 1 1/3oz Grated pecorino cheese

  12. 7 Eggs - slightly beaten

  13. 1/2 lb 227g / 8oz Sicilian salami with peppercorns - diced

  14. 1/2 lb 227g / 8oz Pepperoni - diced

  15. 2 oz 56g Prosciutto - diced

  16. 1/2 cup 73g / 2.6oz Chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. To make the dough: Sift the flour and the baking powder together. Quickly mix the sifted ingredients with the butter and cut with a pizza cutter until the butter is in tiny pieces. Mound the mixture together and make a well in the center. Place the salt, 4 tablespoons of water, and eggs in the well. Gradually start to combine all the ingredients with your hands. Add more water if the mixture is too dry and does not come together. Knead and form it into a ball. Dust your work surface with flour. With a rolling pin, roll the dough into a circle until it is about 3-inches wider than a 9-inch springform pan. Pick up the dough by rolling it around the rolling pin, then unroll it right into the pan. This way you avoid handling it and possibly puncturing it. Line the pan with the dough and refrigerate until needed.

  2. Preheat the oven to 350 degrees.

  3. To make the filling: Mix the 3 cheeses and eggs together in a large bowl. Add the diced salami, pepperoni, and proscuitto and mix. Mix in the parsley. Spread the mixture into the dough-lined baking pan and bake for 45 minutes until a toothpick inserted in the pie removes cleanly. Remove from the oven, allow to cool to room temperature, cut into wedges and serve.

  4. This recipe yields 6 appetizer, lunch, or snack servings.


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