Save to Pinterest Italian Easter Pie with Ricotta and Salami is a cherished savory tradition that brightens any springtime brunch or festive gathering. This classic Italian pie balances a rich, creamy ricotta filling with flavorful diced salami and cheeses, all embraced by a tender, flaky pastry crust. Its golden lattice top and aromatic spices make it a feast for both eyes and palate, embodying the warmth of Italian heritage and the joy of celebration.
Save to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
This pie brings together simple ingredients with timeless Italian techniques to deliver comforting flavors that fill your kitchen with irresistible aromas. Whether sliced warm or at room temperature, its versatility and satisfying texture make it a beloved centerpiece.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Pastry
2 1/2 cups (315 g) all-purpose flour
1/2 cup (115 g) unsalted butter, cold and cubed
1/2 teaspoon salt
2 large eggs
2–3 tablespoons cold water - Filling
2 cups (500 g) whole-milk ricotta cheese, well drained
4 large eggs
1/2 cup (120 ml) heavy cream
1 cup (120 g) grated Parmigiano-Reggiano cheese
1 1/2 cups (180 g) diced Italian salami
1 cup (100 g) shredded mozzarella cheese
1/4 cup (10 g) chopped fresh parsley
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/2 teaspoon salt - To Finish
1 egg, beaten (for egg wash)
Instructions
- 1.
- Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform or deep pie pan.
- 2.
- Prepare the pastry: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.
- 3.
- Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang.
- 4.
- In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.
- 5.
- Pour filling into the pastry-lined pan and smooth the top.
- 6.
- Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges.
- 7.
- Brush lattice and edges with beaten egg.
- 8.
- Bake for 55–60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.
- 9.
- Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Chilling the pastry dough before rolling helps achieve a flaky texture. If the crust begins to brown too fast, shielding edges with foil prevents burning while allowing the pie to bake through.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
Substitute prosciutto or cooked ham in place of salami for a milder taste. For a vegetarian option, omit the salami and incorporate sautéed spinach or artichokes to maintain richness and texture.
Serviervorschläge
Serve the pie slightly warm or at room temperature with a fresh green salad or roasted vegetables for a complete brunch or main dish. Leftovers keep well refrigerated and can be enjoyed cold or gently reheated.
Save to Pinterest This Italian Easter Pie with Ricotta and Salami is a heartwarming dish that combines tradition and deliciousness, perfect for creating wonderful memories around the table year after year.
Common Recipe Questions
- → What type of salami is best for this pie?
Traditional Italian salami with a balanced fat content works best, providing a rich, savory flavor that complements the creamy ricotta.
- → Can I prepare the pie crust in advance?
Yes, the pastry dough can be made ahead, wrapped tightly, and chilled for up to 24 hours before assembling the pie.
- → What is the purpose of the lattice pastry on top?
The lattice allows steam to escape during baking and adds a decorative, flaky texture to the finished dish.
- → How should the pie be served?
It is best served warm or at room temperature, allowing the filling to set while maintaining a tender crust.
- → Are there vegetarian alternatives for the salami?
Yes, replacing salami with sautéed spinach or artichokes provides a savory vegetarian twist that pairs well with the creamy filling.
- → What cheese varieties are used inside?
Ricotta forms the creamy base, enhanced by grated Parmigiano-Reggiano and shredded mozzarella for depth and meltiness.
