Save Italian Easter Pie with Ricotta and Salami is a beloved savory classic hailing from Italy’s festive traditions. This hearty pie brings together a rich, creamy ricotta filling, accented by salty Italian salami and a blend of cheeses, all wrapped in a tender, golden pastry crust. Whether enjoyed as a special brunch treat or the centerpiece of a holiday table, this pie offers comforting flavors that celebrate family and tradition.
Pin it This pie is a celebration of Italian culinary heritage, combining fresh ingredients and time-honored techniques. Its golden lattice crust not only looks beautiful but also signals the loving care put into every step. Easy to slice and serve, it brings warmth and joy to any occasion.
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. Prepare the filling:
- 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
Use cold ingredients and minimal handling to keep the pastry tender and flaky. Allowing the pie to cool sufficiently before slicing helps the filling set for cleaner portions. If the crust browns too fast, shielding the edges with foil prevents burning during the long bake.
Varianten und Anpassungen
Substitute prosciutto or cooked ham for the salami for a milder flavor. For a vegetarian option, omit the salami and add sautéed spinach or artichokes to the filling. Adjust seasoning to taste if you make substitutions.
Serviervorschläge
This pie is wonderful served slightly warm or at room temperature alongside a fresh green salad or roasted vegetables. It pairs well with light Italian wines and makes a festive addition to brunch or dinner tables.
Pin it This timeless Italian Easter Pie brings family and friends together with its comforting flavors and beautiful presentation. Whether enjoyed as part of holiday festivities or a special meal, it embodies warmth, tradition, and the joy of sharing good food.
Frequently Asked Questions
- → What cheeses are used in this dish?
The pie includes whole-milk ricotta, grated Parmigiano-Reggiano, and shredded mozzarella for a rich and balanced flavor.
- → Can I substitute the salami with other meats?
Yes, prosciutto or cooked ham can replace salami to suit your preference or dietary needs.
- → How do you achieve the lattice crust topping?
Roll out the remaining pastry and cut into strips, then arrange them in a crisscross pattern over the filling before baking.
- → What temperature and duration is best for baking?
Bake at 375°F (190°C) for about 55–60 minutes until the crust is golden and the filling is set.
- → Is there a vegetarian alternative for this dish?
Omit the salami and add sautéed spinach or artichokes to maintain flavor and texture.
- → How should the pie be served for best taste?
It is best enjoyed slightly warm or at room temperature, allowing the flavors to meld together.
