Ingredients
For pastry crust
1 envelope (2 1/4 teaspoons) dry active yeast, diluted in 1 cup warm water
3 1/2 cups flour
1 1/2 tablespoons lard
1/4 teaspoon salt
1/8 teaspoon pepper
For filling
1 1/2 pounds (about 2 cups) ricotta
2 small eggs, beaten
2 tablespoons Parmesan cheese, grated
1/8 teaspoon pepper
1/4 pound prosciutto, diced
Directions
Proof yeast in warm water.
Sift flour and salt, pepper.
Mix the dry ingredients with the wet ones and work into a malleable soft dough.
Divide the dough into 2 portions.
Form dough into balls.
Place the dough in containers, and allow it to rest in a warm room, until it doubles in volume.
When dough is ready, roll out one portion of the dough and use it to line a well-greased pie dish.
Then roll out the remaining dough.
To make filling
In a bowl place ricotta, eggs, Parmesan and pepper and mix together well with wooden spoon.
Place the mixture on the pie dish lined with the pastry dough.
Place prosciutto over the ricotta mixture.
Top with the second rolled out pastry dough, sealing edges together. .
Bake in a 375 degrees F. oven until crust is golden -- about 40 to 50 minutes.
Remove.
Cool.
Serve at room temperature.
Notes
The recipe in this entry was adapted from one published in, "The Talisman Italian Cook book by Ada Boni, translated and augmented by Matilde Pie (New York: Crown Publishers, 1950). The cookbook can be borrowed for free from the on-line public library, www.openlibrary.org.... Photo: Mary Melfi
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