Preparation:
Put ricotta and eggs into a lg bowl and stir until well mixed. Blend in all other ingredients. Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1=D71/4 inches Make or thaw or unwrap the pizza dough. Mix the meats into the cheese filling. Roll the dough into two disks, one lg enough to line a 10-inch round cake pan, the other lg enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1/2 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pn the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are lg enough not to close up during baking). Bake at 350ΓΈ F for about an hour, until the top is browned but not burned. Remove from pan an rack. Serve at room temperature. NOTES This recipe makes a very lg pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in a 7-inch pan (make a little extra dough). If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. 'Romano' and 'parmesan' are American names; the main difference is that romano is you want to use is spearmint. It is sold as just plain 'mint' in the spice section of supermarkets. Peppermint is entirely the wrong flavor. Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less-spicy version of it is called either 'sweet' or 'mild'. When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a sm amount of red pepper flakes, all coarsely ground and stuffed into natural hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mixture and taste. The cheese filling given above (without the meats) is my standard filling for lasagna, manicotti, ravioli, etc. This same recipe can be used to make calzone. Roll out a sm disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filli |
