Italian Easter Pie Ricotta Salami (Print Version)

A savory Italian pie with ricotta, salami, cheese and a tender pastry crust, ideal for brunch or special occasions.

# Ingredient List:

→ 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 - 2-3 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 egg, beaten for egg wash

# How-To Steps:

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 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 dough and carefully transfer to the prepared pan, allowing excess to overhang the edges.
04 - In a large bowl, combine drained 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 to create an even layer.
06 - Roll out remaining pastry and cut into strips approximately 3/4 inch wide. Arrange strips in a lattice pattern over the filling. Trim overhang and crimp edges firmly.
07 - Brush the lattice strips and all edges with beaten egg to achieve a golden finish.
08 - Bake for 55-60 minutes until the crust is golden brown and the filling is set. If edges brown too quickly, loosely cover with foil during final 15 minutes.
09 - Allow pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • It feels fancy and restaurant-worthy, but it's honestly forgiving and doesn't require fancy techniques.
  • The pastry-to-filling ratio is perfectly balanced, so you get that satisfying crust with every bite without it overpowering the creamy inside.
  • It's equally good served warm right from the oven or at room temperature hours later, which makes entertaining so much less stressful.
02 -
  • Draining your ricotta is absolutely critical; I once skipped this step thinking it wouldn't make much difference, and the filling came out soupy and the crust got soggy underneath.
  • The lattice looks complicated but it's actually meditative and impossible to mess up if you're patient; strips that break can be pressed back together and no one will ever know.
  • Baking at the right temperature prevents the bottom from staying raw while the top burns; if your oven runs hot, start checking at 50 minutes.
03 -
  • Keep your butter and water ice-cold when making pastry; even warm hands can matter, so work quickly and chill your equipment if your kitchen is very warm.
  • If your pastry develops cracks as you're fitting it into the pan, just pinch them together gently; they'll seal as it bakes and no one will ever notice.
  • The filling should be creamy but not soupy; if your ricotta is very wet, drain it in a fine-mesh strainer lined with cheesecloth overnight before using.
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