# 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 to 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 large egg, beaten for egg wash
# How to Make It:
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 soft dough forms. Knead briefly, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll out two-thirds of the pastry dough to fit the prepared pan, allowing excess pastry to overhang the edges.
04 - In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Fold in diced salami until evenly distributed throughout.
05 - Pour filling into pastry-lined pan and smooth the top with a spatula.
06 - Roll out remaining pastry and cut into strips approximately 1/2 inch wide. Arrange strips in a lattice pattern over the filling. Trim excess pastry and crimp edges to seal.
07 - Brush lattice strips and crimped edges with beaten egg for a golden finish.
08 - Bake for 55 to 60 minutes until golden brown and filling is set. If crust browns too quickly, loosely cover edges with aluminum foil.
09 - Allow pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
