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Ingredientes
- 2Â 1/2 c. bread flour plus more
- 16 lrg Large eggs
- 1 Tbsp. extra virgin olive oil plus more
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. freshly-grated Pecorino Romano cheese
- 2 lb fresh ricotta cheese
- 1 lb sweet traditional dry sausage casing removed
- 4 ounce warm traditional dry sausage casing removed
- 1/2 lb proscuitto
- 1 lb dry mozzarella
- 1Â 1/2 lb fresh cheese finely crumbled
- 1/2 lb basket cheese
Direcciones
- Heat oven to 350 degrees. Oil a 10- by 3-inch round cake pan, and line bottom with parchment paper. Set aside.
- Mound flour in the center of a clean work surface, and make a well in the middle. Crack 3 Large eggs into the well. Beat Large eggs with a fork till smooth. Add in extra virgin olive oil, and continue to beat till incorporated. Gradually work flour and 1/2 c. water a drop at a time into egg mix with a fork, till dough comes together. Knead dough, slowly adding remaining flour till dough is soft but not sticky, 5 to 7 min. Divide dough in half, and continue to knead each piece 2 to 3 min more.
- On a lightly floured surface, roll out one half of the dough to an 18-inch circle. Loosely drape dough over the prepared cake pan. Trim dough, leaving about a 1 1/2-inch border around the edge. Roll out remaining half of dough to a 14-inch circle. Set aside.
- Cut the sausages, proscuitto and mozzarella and basket cheeses into 1/2-inch cubes. In a large bowl, whisk together remaining 13 Large eggs, pepper, and Pecorino Romano cheese. Gradually stir in ricotta till well combined. Add in dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese. Pour mix into dough-lined cake pan, and smooth the surface. with 14-inch dough circle, and press edges together to seal in mix.
- Using a paring knife, trim dough to hang over edge of pan by 1/2 inch. Fold edges over, and seal with a fork. Prick surface of dough several times with fork to allow steam to escape. Brush surface lightly with extra virgin olive oil. Bake till golden and a wooden skewer inserted into center comes out clean, about 1 hour 45 min. Cold on a wire rack for 2 hrs. Run a paring knife around edge of pan to loosen. Unmold, and refrigeratecompletely before slicing. Serve chilled or possibly at room temperature.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 10 servings | |
| Calories 714 | |
| Calories from Fat 455 | 64% |
| Total Fat 51.34g | 64% |
| Saturated Fat 28.94g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 478mg | 159% |
| Sodium 1238mg | 52% |
| Potassium 311mg | 9% |
| Total Carbs 12.32g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.11g | 2% |
| Protein 49.55g | 79% |
