A savory Italian pie with ricotta, salami, cheeses, and a flaky pastry crust, ideal for festive meals.
# 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
# Steps to Follow:
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 2 to 3 tablespoons cold water as needed 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 to overhang edges by about 1 inch.
04 - In a large bowl, combine drained ricotta, 4 eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout mixture.
05 - Pour filling into pastry-lined pan and smooth the top surface with a spatula to create an even layer.
06 - Roll out remaining pastry and cut into 1/2-inch wide strips. Arrange strips in a crosshatch lattice pattern over filling. Trim excess pastry and crimp edges between pastry and pan rim for a finished appearance.
07 - Brush entire surface of lattice strips and crimped edges with beaten egg using a pastry brush.
08 - Bake for 55 to 60 minutes until crust is golden brown and filling is set when center is gently shaken. If crust edges brown too quickly, cover loosely with aluminum foil for remaining baking time.
09 - Remove from oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature.
