Italian Easter Pie Ricotta Salami

Italian Easter Pie with Ricotta and Salami is a beloved savory classic, traditionally enjoyed at Easter gatherings. This rich and creamy pie combines whole-milk ricotta cheese with diced Italian salami and cheeses, all encased in a tender, flaky pastry crust. Whether served as a centerpiece for festive brunch or a hearty main dish, its comforting flavors bring warmth and joy to any table.

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This pie captures the heart of Italian Easter celebrations, showcasing simple ingredients elevated by time-honored preparation techniques. The balance of creamy ricotta and flavorful salami ensures every bite is a delight, while the flaky, buttery crust ties it all together.

Ingredients

• Pastry
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2–3 tablespoons cold water
• Filling
  • 2 cups (500 g) whole-milk ricotta cheese, well drained
  • 4 large eggs
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (120 g) grated Parmigiano-Reggiano cheese
  • 1 1/2 cups (180 g) diced Italian salami
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (10 g) chopped fresh parsley
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
• To Finish
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform or deep pie pan.

2. Prepare the pastry

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and enough cold water to form a soft dough. Knead briefly, wrap in plastic, and chill for 20 minutes.

3. Line the pan

Roll out two-thirds of the pastry and line the prepared pan, allowing excess to overhang.

4. Make the filling

In a large bowl, combine ricotta, eggs, heavy cream, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, and nutmeg. Stir in diced salami until evenly distributed.

5. Assemble the pie

Pour filling into the pastry-lined pan and smooth the top.

6. Add lattice topping

Roll out remaining pastry and cut into strips. Arrange strips in a lattice pattern over the filling. Trim and crimp edges.

7. Egg wash

Brush lattice and edges with beaten egg.

8. Bake

Bake for 55–60 minutes, or until golden and set. If the crust browns too quickly, cover edges loosely with foil.

9. Cool and serve

Cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Ensure the butter is very cold when cutting into the flour for the best flaky pastry texture. Chilling the dough before rolling helps prevent shrinkage during baking. Use well-drained ricotta to avoid excess moisture in the filling, which can make the crust soggy. If your crust starts to brown too fast, loosely cover edges with foil to protect them.

Varianten und Anpassungen

For a different cured meat flavor, substitute the Italian salami with prosciutto or cooked ham. Vegetarians can omit the salami and add sautéed spinach or artichokes to maintain richness and texture. Adjust seasonings to your preference for pepper and nutmeg to suit your taste.

Serviervorschläge

Serve this Easter pie slightly warm or at room temperature, making it a perfect dish for brunch or light dinner. Pair it with a simple green salad, roasted spring vegetables, or a crisp white wine to complement the rich, savory filling.

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This Italian Easter Pie with Ricotta and Salami is a celebration of tradition and flavor, inviting you to bring a taste of Italy straight to your table. Its luscious blend of cheeses and meats inside a delicate crust makes it a memorable dish for any festive occasion or cozy meal. Enjoy the harmony of textures and tastes that this pie offers, warm from the oven or at room temperature.

Recipe FAQs

→ What type of cheese is used in the filling?

The filling features whole-milk ricotta combined with grated Parmigiano-Reggiano and shredded mozzarella cheeses for a creamy, flavorful texture.

→ Can I substitute the salami with other meats?

Yes, prosciutto or cooked ham can be used instead of salami to vary the savory profile.

→ How is the pastry prepared for this dish?

The pastry is made from all-purpose flour, cold unsalted butter, eggs, salt, and cold water, rolled out to line the baking pan with excess for lattice strips on top.

→ What spices enhance the filling’s flavor?

Ground black pepper and a hint of nutmeg are added to bring warmth and depth to the ricotta and salami mixture.

→ Is it best served warm or at room temperature?

The pie is delicious warm or at room temperature, allowing the filling to set completely for clean slicing.

→ Can this dish be made vegetarian?

Omitting the salami and adding sautéed spinach or artichokes makes a tasty vegetarian variation without losing richness.