INGREDIENTS
1 3/4 cups sifted flour
1/4 tsp salt
3/4 cup unsalted butter or margarine
3 egg yolks, beaten
2-3 Tbsp ice water
4 eggs
1 container ricotta cheese
1 small pkg mozzarella, cut into 1/4″ cubes
1/4 lb Genoa salami, cut into 1/4″ cubes
1 Tbsp grated Parmesan cheese
1/2 tsp pepper
DIRECTIONS
Sift flour and salt into large bowl. Cut in butter. Add yolks and 2 Tbsp water. Work dough until soft enough to gather into ball. Wrap and chill one hour. Beat eggs and ricotta. Stir in mozzarella, salami, Parmesan and pepper. Reserve 1/3 dough and cover. Roll remaining dough on lightly floured surface into 12″ round. Ease into 9″ spring form pan. Roll reserved dough into 10″ round and center on top of filling. Moisten edges of top and bottom crusts and pinch to seal. Set pan on cookie sheet. Bake in preheated oven 350 degrees 1 hour 15 minutes. Cool in pan on rack 35 minutes. Carefully remove sides. Serve warm or room temperature. Serves 12 or more.