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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together. | 2. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. | 3. Work together well until dough forms, continue working the dough until it is elastic and smooth. | 4. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. | 5. When dough has risen, cut into 2 pieces. | 6. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. | 7. Preheat oven to 375°F. | 8. Prepare filling as described below (steps #19 to #22). | 9. After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. | 10. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. | 11. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F. | 12. Prepare pastry and line a 10 inch pie pan. | 13. Prick dough with a fork, and sprinkle with a bit of flour. | 14. Prepare filling as described below (steps #19 to #22). | 15. Pour mixture into pastry lined pie tin and cover with top crust. | 16. Leave about a 1/2 to 3/4-inch overhang. | 17. Fold dough under and back, and flute edge. | 18. Cut slits in top crust to allow steam to escape. | 19. Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water. | 20. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. | 21. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. | 22. Blend well. | 23. Fill dough lined pan with mixture. | 24. Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. | 25. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. | 26. Pie can be served either warm or cold. | 27. Slices can be reheated in the microwave. | 28. For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes. | 29. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. | 30. Pie can be served either warm or cold. | 31. Slices can be reheated in the microwave. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry double crust pie yeast dough	1			806.9352	0.0	179.5204	4.5333
flour	3 1/4	cups		1879.41	411.4675	30.5532	7.2917
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
yeast	1	envelope		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
italian sausage link	2		sweet	806.9352	0.0	179.5204	4.5333
prosciutto	1/4		chopped	806.9352	0.0	179.5204	4.5333
ham	1/2	lb	cooked diced	276.7017	16.4887	40.6661	5.3753
ricotta cheese	2	lbs		1578.5033	27.5784	102.1491	117.7527
mozzarella cheese	12	ounces	diced	1102.2283	92.6008	46.1303	60.7927
egg	5			357.5	1.8	31.4	23.775
italian parsley	1	tablespoon	chopped	806.9352	0.0	179.5204	4.5333
romano cheese	1/4	cup	grated	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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