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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling:. | 2. Combine heavy cream, Parmesan cheese, eggs, Mozzarella, Ricotta, Provolone, Prosciutto and parsley. Add salt and pepper to taste and mix well. | 3. Crust:. | 4. 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. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parmesan cheese	1	lb		1678.2938	181.4372	181.4372	22.6796
egg	8			572.0	2.88	50.24	38.04
mozzarella cheese	1		diced	-	-	-	-
impastata ricotta	1	lb		403.4667	0.0	89.76	2.2667
provolone cheese	1		diced	98.28	0.5992	7.1624	7.4536
prosciutto di parma	16	ounces	diced	403.4667	0.0	89.76	2.2667
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
heavy cream	32	ounces		3084.4248	24.8568	25.764	327.3119
salt pepper				403.4667	0.0	89.76	2.2667
purpose flour	2 1/4	cups		403.4667	0.0	89.76	2.2667
cornmeal	3/4	cup		331.23	70.3544	7.4298	3.2848
salt	1/2	teaspoon		-	-	-	-
butter	3/4	cup	diced	1026.0	47.141999999999996	32.058	86.4
egg	3			572.0	2.88	50.24	38.04
cold water	4	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.