Ricotta Pie
- Fran Corsiglia Lannom
- Mar 1, 2016
- 1 min read
1 ¾ cups sifted all-purpose flour ¼ teaspoon salt ¾ cups unsalted butter 3 egg yolks (slightly beaten)33 2 to 3 tablespoons ice water 4 eggs 15 ounces Ricotta cheese 8 ounces smoked Mozzarella cut into ¼” cubes ¼ pound Genoa salami cut into ¼” cubes 1 tablespoon grated Parmesan cheese ½ teaspoon pepper
Sift flour and salt into large bowl. Cut in butter until crumbly. Add yolks and 2 tablespoons ice water, tossing with fork. Work dough until soft enough to gather into a ball; add additional water if necessary. Wrap, chill one hour.
Beat eggs and Ricotta until smooth. Stir in Mozzarella, salami, Parmesan and pepper.
Reserve 1/3 of dough; cover. Roll remaining 2/3 on lightly floured surface into 12” round. Ease into a 9” spring form pan. Press dough over bottom and sides. Prick with a fork. Spoon filling into pan.
Roll reserved dough into a 10” round. Center on top of filling. Moisten edges of top and bottom crusts with water; pinch together to seal. Set pan on cookie sheet. Bake in preheated 350 degree oven for 75 minutes. Cool in pan on rack for 35 minutes. Carefully remove sides. Serve warm in tiny, tiny pieces.
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