• For the dough:
  • 3 cups unbleached all-purpose flour
  • 1 and 1/4 cups sugar
  • 1/4 teaspoon salt
  • grated zest of 1 lemon
  • 1 cup unsalted butter, chilled and cubed, plus extra
  • 5 eggs
  • 1 egg yolk, beaten
• For the filling:
  • 4 eggs, separated
  • 10 ounces fresh ricotta
  • 1/4 pound mozzarella, cubed
  • 1/4 pound smoked provolone, cubed
  • 2 ounces salami, diced
  • 2 ounces prosciutto, diced
  • 2 tablespoons freshly grated Parmigiano Reggiano
  • salt
  • pepper

Make the dough: Combine the flour, sugar, salt, and lemon zest on a counter. Work in the butter until the mixture resembles coarse meal, then add the eggs and gently knead until the dough comes together; you might need to add a spoonful of cool water. Cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 30 minutes.

Make the filling: Beat the egg yolks in a large bowl. In a separate bowl, beat the egg whites until they hold soft peaks. Fold the egg whites into the yolks. Pass the ricotta through a sieve to eliminate all lumps; fold into the eggs along with the mozzarella, provolone, salami, prosciutto, Parmigiano, salt, and pepper. Preheat the oven to 375. Roll out the two pieces of dough to a thickness of 1/4" on a lightly floured counter.

Line a buttered 9" springform pan with the larger piece, spoon the filling on it, and cover with the smaller piece; press edges to seal and brush with the beaten egg yolk. Cut excess dough and roll out again; shape into a braid and attach to the border; brush the braid with beaten egg. Bake for 35 minutes, or until the dough is golden. Serve hot or warm, cut into wedges. Serves 10

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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