Torta pasqualina della Nonna Angelina

Prep: 45 minutes Cook: 1 hour Makes: 8 servings Recipe from James David De Marte of Pisolino restaurant in Chicago. Pastry: 1 1⁄2 cups flour 8 tablespoons unsalted butter 1 teaspoon salt 1 egg 1 tablespoon freshly squeezed lemon juice Filling: 3 eggs 2 cups whole milk ricotta 1 1⁄4 cups raw fennel sausage, casings removed, cooked, fat drained 1 cup shredded mozzarella 3⁄4 cup diced, grilled, olive oil-packed artichokes 1⁄2 cup shredded fontina cheese 1⁄4 cup shredded pecorino pepato 1 1⁄4 cups diced cooked ham 1 teaspoon black pepper 1 teaspoon fresh oregano Egg wash: 1 whole egg 1 teaspoon water

1

For the pastry: Combine flour, butter, salt, egg and lemon juice in a food processor. Process until mixture forms a ball. Cut in half; roll each half into a ball. Place on a lightly floured surface; push down to flatten each ball. Wrap with plastic wrap; chill, 2 hours.

2

For the filling: Place all the ingredients in a bowl; mix together with a spatula until evenly combined.

3

Heat oven to 350 degrees. Remove dough disks from the fridge; on a lightly floured surface, roll each out with a rolling pin into 12-inch circles, about 1⁄8-inch thick. Fit one dough circle into a 9-inch pie plate. Spoon in the filling; cover with the second dough circle, pinching the top and bottom firmly together. Trim excess dough, leaving a 3⁄4-inch overhang. Fold the edge of the top crust over and under the edge of the bottom crust, pressing together. Flute edges or press with a fork. Cut some holes in top crust for ventilation. Whisk egg and water into an egg wash; brush over entire crust.

4

Bake in the center of the oven, 30 minutes. Lower heat to 325; bake 30 more minutes. Lower heat to 300; bake 10 minutes. If not browned enough, bake 10 more minutes.

Nutrition information per

serving: 564 calories, 39 g fat, 21 g saturated fat, 233 mg cholesterol, 23 g carbohydrates, 1 g sugar, 30 g protein, 829 mg sodium, 1 g fiber