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Parmesan cheese eggs Mozzarella cheese impastata ricotta Provolone cheese Parma parsley heavy cream salt flour cornmeal salt butter eggs cold water
Viewed: 28 - Published at: 6 years agoIngredients
- 1 lb parmesan cheese
- 8 eggs
- 1 lb mozzarella cheese, diced small
- 1 lb impastata ricotta (dry ricotta cheese)
- 1 lb provolone cheese, diced small
- 16 ounces diced prosciutto di Parma
- 12 cup parsley, chopped fine
- 32 ounces heavy cream
- salt and pepper
- 2 14 cups all-purpose flour
- 34 cup cornmeal
- 12 teaspoon salt
- 34 cup butter, diced
- 3 eggs
- 4 tablespoons cold water
Method
- Filling:.
- Combine heavy cream, Parmesan cheese, eggs, Mozzarella, Ricotta, Provolone, Prosciutto and parsley.
- Add salt and pepper to taste and mix well.
- Crust:.
- Mix flour, cornmeal and salt in a medium sized bowl.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Beat 2 eggs, add water, and stir into flour mixture until dough holds together.
- Shape 2/3 of the dough into a flattened round; repeat with remaining 1/3.
- Wrap and refrigerate for at least 30 minutes, or until dough is firm enough to roll.
- Have a 12-inch springform pan ready.
- On a lightly floured surface, roll out the larger portion of the dough into a 20-inch diameter circle.
- Carefully place in ungreased pan.
- Press lightly against bottoms and sides.
- Trim overhanging dough to 1-inch from pan rim.
- Pour filling into springform lined with dough.
- Roll out remaining dough into a 12-inch diameter circle.
- Place over filling, moisten edges, and seal crusts together.
- Crimp or flute edges of dough.
- Crust should not extend above pan rim.
- Beat remaining egg and brush over the crust.
- Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees for 1 hour or until crust is deep golden brown and pulls away from sides of pan.
- Cool in pan on a wire rack.
