The Italian Holiday Dish I Can't Stop Eating

Por Chef Billy Parisi · 90 min

Ingredientes

Modo de preparo

1. In a food processor, pulse the flour, salt, lard and butter until the mixture resembles a coarse meal.
2. Add the eggs one at a time, mixing until combined.
3. With the processor running on high, slowly drizzle in 2 to 3 tablespoons of water until the dough just comes together.
4. Shape the dough into a disk, wrap it in plastic and chill for 30 minutes.
5. Meanwhile, whisk the eggs in a large bowl, then fold in the drained ricotta, provolone, Pecorino Romano, ham, salami, salt and pepper until combined. Set aside.
6. Cut off one third of the dough and set it aside. Roll the larger piece to 1/8 to 1/4 inch thick, large enough to cover the base and sides of a 9 x 2 inch springform pan with 1 to 2 inches overhanging.
7. Grease the springform pan, line it with the dough, and press it onto the base and sides. Spread the filling evenly over it.
8. Roll the reserved dough to 1/8 to 1/4 inch thick, large enough to cover the top. Trim the excess, then pinch the top and sides together and roll the edge slightly inward.
9. Brush the top with beaten egg, using only enough to cover it.
10. Bake at 375°F on a middle rack for 50 to 60 minutes, until golden brown and cooked through. Rest at room temperature for 20 to 25 minutes before serving.

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