Italian Easter Pie Ricotta Salami (Print Version)

A savory pie with ricotta, salami, and cheese in a tender pastry crust ideal for brunch or celebrations.

# 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 - 2-3 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

→ To Finish

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 butter until mixture resembles coarse crumbs. Add eggs and cold water gradually until a soft dough forms. Knead briefly, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the pastry and line the prepared pan, allowing excess dough to overhang the edges.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed throughout the mixture.
05 - Pour the filling into the pastry-lined pan and smooth the top with a spatula.
06 - Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim excess dough and crimp edges decoratively.
07 - Brush the lattice strips and crimped edges generously with beaten egg using a pastry brush.
08 - Bake for 55-60 minutes until the crust is golden brown and filling is set. If the crust browns too quickly, cover the edges loosely with aluminum foil.
09 - Cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It looks impressive enough to anchor a holiday table, yet the technique is forgiving and honestly quite meditative to assemble.
  • The filling hits every note, your mouth catching the richness of ricotta, the salty punch of salami, and that whisper of nutmeg that makes people ask what the secret ingredient is.
  • Leftovers taste even better the next day, sliced cold or gently warmed, making it the kind of dish that keeps giving.
02 -
  • Drain your ricotta thoroughly an hour or even the night before, because excess moisture is the main culprit behind a wet, soggy pie that disappoints despite perfect pastry work.
  • Keep everything cold until the moment it enters the oven, from your butter to your water to your hands if you can manage it, because that's what separates a shattered, tender crust from a tough, dense one.
03 -
  • The lattice doesn't just look pretty, it allows steam to escape evenly, which keeps the filling from getting watery and the bottom crust from staying doughy.
  • If your pie is browning too quickly but the filling still jiggles, tent it loosely with foil and keep baking, because rushing it out of the oven early leaves you with a raw center and regret.
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