Italian Easter Pie

By á-50273

Ingredients

• 3 large eggs
• 3 tablespoons cold water
• 3 cups (15 ounces) all-purpose flour
• 1 1/4 teaspoons salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
• 1 tablespoon olive oil
• 12 ounces broccoli rabe, trimmed and chopped
• 8 ounces hot Italian sausage, casings removed
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 pound (2 cups) whole-milk ricotta cheese
• 4 ounces Pecorino Romano cheese, grated (2 cups)
• 2 large eggs
• 1 teaspoon pepper
• 8 ounces thinly sliced aged provolone cheese
• 6 ounces thinly sliced hot capicola
• 1 large egg yolk beaten with 1 tablespoon water

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

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, or Italian Easter pie, is a hefty construction of meats and cheeses wrapped in a pastry crust. So that it can stand up to the considerable fillings, we reinforce our crust with eggs and knead the dough to develop gluten. Instead of the deli’s worth of meats called for in some recipes, we use just two: hot capicola and Italian sausage. For cheese, we found that aged provolone and salty Pecorino make a good pair, while creamy ricotta mixed with eggs holds it all together. Sautéed broccoli rabe adds freshness and a touch of bitterness, and it wouldn’t be Italian without garlic.

large egg yolk beaten with 1 tablespoon water

Whisk eggs and cold water together in bowl; set aside. Process flour and salt in food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses. Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe, sausage, and salt and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes. Whisk ricotta, Pecorino, eggs, and pepper together in large bowl.

Adjust oven rack to middle position and heat oven to 375 degrees. Grease dark-colored 9-inch round cake pan. Roll 1-pound disk of dough into 14-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pan, letting excess dough hang over edge. Ease dough into pan by gently lifting and supporting edge of dough with your hand while pressing into pan bottom and sides with your other hand. Leave overhanging dough in place.

Shingle half of provolone in bottom of dough-lined pan. Spread ricotta mixture over provolone. Scatter sausage mixture over ricotta mixture and press lightly into even layer. Shingle capicola over sausage mixture, followed by remaining provolone.

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