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Fiatone di Formaggio/Double crusted savory Italian ricotta and Parmesan cheese pie)
Originated from: Southern Italy
Occasion: Easter
Contributed by: Adapted from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)

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For dough
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
4 eggs
2 tablespoons vegetable oil

For filling
3 eggs
1 1/2 cups pound ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 tablespoons minced parsley
1/4 teaspoon white pepper


For dough

Mix the flour, salt, baking powder, and sugar into a bowl.

Mix eggs and oil. Beat well.

Mix dry ingredients with wet ones.

Cover with a bowl and let the dough rest for 20 minutes.

For filling

Mix together the cheeses, parsley, pepper, and eggs.

Using a rolling pin roll out two-thirds of the dough about 1/4 inch thick.

Line a 9-inch greased pie plate with it.

Add the cheese mixture into it.

Roll out the remaining dough, cover the pie plate, sealing the edges.

Cut a few slits in the top to release the steam.

Bake in a preheated 375 F. degrees oven until the center is dry and crust is golden -- about 44 to 54 minutes.

Remove. Keep in fridge till needed.

Serve hot or at room temperature, cut into wedges.


This recipe was adapted from a recipe in "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. It was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

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