Save to Pinterest Italian Easter Pie with Ricotta and Salami is a beloved festive dish that carries the warmth of tradition straight to your table. This savory pie marries a tender pastry crust with a luscious filling of creamy ricotta, diced Italian salami, and melted cheeses, enhanced by fresh parsley and subtle spices. Traditionally enjoyed during Easter in Italy, it makes for a hearty brunch or a stunning centerpiece that delights family and friends alike.
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This pie honors Italian culinary heritage with every bite, delivering a satisfying texture and taste that captures the essence of the season. Its creamy filling and crisp crust invite you to share and savor moments with loved ones, making every occasion feel special.
Ingredients
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- Pastry: 2 1/2 cups (315 g) all-purpose flour, 1/2 cup (115 g) unsalted butter cold and cubed, 1/2 teaspoon salt, 2 large eggs, 2–3 tablespoons cold water
- Filling: 2 cups (500 g) whole-milk ricotta cheese well drained, 4 large eggs, 1/2 cup (120 ml) heavy cream, 1 cup (120 g) grated Parmigiano-Reggiano cheese, 1 1/2 cups (180 g) diced Italian salami, 1 cup (100 g) shredded mozzarella cheese, 1/4 cup (10 g) chopped fresh parsley, 1/2 teaspoon ground black pepper, 1/4 teaspoon nutmeg, 1/2 teaspoon salt
- To Finish: 1 egg, beaten (for egg wash)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform or deep pie pan.
- 2. Prepare the pastry: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.
- 3. Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang.
- 4. In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.
- 5. Pour filling into the pastry-lined pan and smooth the top.
- 6. Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges.
- 7. Brush lattice and edges with beaten egg.
- 8. Bake for 55–60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.
- 9. Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Ensure the ricotta is well drained before mixing to avoid excess moisture that could affect the pastry’s texture. Chill the dough properly to make rolling and shaping easier. Using a lattice pattern for the top adds a classic look and helps the pie bake evenly.
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Varianten und Anpassungen
Substitute the salami with prosciutto or cooked ham for a different but equally delicious flavor. For a vegetarian adaptation, omit the meat and incorporate sautéed spinach or artichokes into the filling for added earthiness and texture.
Serviervorschläge
Serve best slightly warm or at room temperature alongside a fresh green salad or lightly dressed vegetables. Leftovers keep well refrigerated and make a delightful next-day meal.
Save to Pinterest This Italian Easter Pie with Ricotta and Salami is a soulful dish that brings tradition, flavor, and a touch of festivity to your kitchen. Each slice offers a comforting blend of creamy cheese, savory meat, and buttery crust that captures the joy of sharing good food with loved ones. Whip one up for your next special gathering and enjoy the authentic taste of Italy’s Easter celebrations.
Recipe FAQs
- → What type of cheese is best for this pie?
Whole-milk ricotta provides creaminess, complemented by grated Parmigiano-Reggiano and shredded mozzarella for depth and melt.
- → Can the salami be substituted?
Yes, prosciutto or cooked ham works well, offering similar savory notes and texture.
- → How should the pastry be prepared for best results?
Use cold butter cut into the flour until crumbly, add eggs and cold water to form a soft dough, then chill before rolling out.
- → Is it necessary to use a lattice crust?
The lattice adds a decorative touch and helps steam escape, but a full crust or open top can be used based on preference.
- → How long should the pie cool before serving?
Allow at least 30 minutes to cool so the filling sets and slices cleanly, enhancing flavor and texture.
