Italian Easter Meat Pie
Filling:
3/4 lb. dry sausage
1/4 lb. piece Genoa salami
1/2 lb. prosciutto
1/2 of water mozzarella cheese ball (Italian delicatessen) or a small ball of
regular mozzarella cheese
1-1/2 lb. ricotta
3 large eggs
fresh parsley, chopped
grated Parmesan cheese
Crust:
1 lb. all-purpose flour
1-1/2 t. baking powder
3 eggs
dash water
fresh parsley, chopped
coarsely ground black pepper
For crust, mix all ingredients together. On a very large surface, roll out as
large and thin as possible. Oil surface and turn over; oil that surface. Place
on large baking sheet which has been sprayed with vegetable spray.
For filling, cut up meats and cheeses into small chunks. Mix ricotta and eggs.
Add meats, cheeses and parsley. Put on half of dough and sprinkle well with
grated Parmesan cheese. Fold other half of dough over the filling and seal edges
well. Brush lightly with oil and slit top. Bake at 400�F. for one hour.
Cool to room temperature or serve slightly warm. Slice to serve.
Copyright 2000-2006
