A savory Italian pie filled with creamy ricotta, salami, cheeses, and herbs in a golden pastry crust.
# What You'll 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 to 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 Make It:
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 cubed butter until the mixture resembles coarse crumbs. Add eggs and cold water gradually until a soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the chilled pastry dough and carefully line the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout.
05 - Pour the ricotta filling into the pastry-lined pan and smooth the surface with a spatula.
06 - Roll out the remaining pastry dough and cut into strips approximately 1/2-inch wide. Arrange strips in a diagonal lattice pattern over the filling. Trim excess pastry and crimp the edges firmly.
07 - Brush the lattice strips and crimped edges with beaten egg using a pastry brush for an even golden finish.
08 - Bake for 55 to 60 minutes until the crust is golden brown and the filling is set. If the crust edges brown too quickly, loosely cover with aluminum foil.
09 - Remove from oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature.
