2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 cups pound ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 tablespoons minced parsley
1/4 teaspoon white pepper
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.
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.