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Serves 8 to 10
INGREDIENTS
DOUGH
4 cups all-purpose flour
11/2 teaspoons salt
1/2 cup solid vegetable shortening
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 large eggs, beaten
FILLING
2 pounds ricotta
4 large eggs, lightly beaten
1 cup freshly grated Pecorino Romano
1/2 teaspoon freshly ground pepper
8 ounces fresh mozzarella, chopped
4 ounces sliced boiled ham, chopped
4 ounces prosciutto, chopped
4 ounces sliced soppressata or other salami, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 egg yolk, beaten with 1 tablespoon water
PREPARATION
Combine the flour and salt in a large mixer bowl or food processor. Add the shortening and butter and stir or pulse until the mixture resembles large crumbs. Add the
eggs and stir or pulse briefly until the ingredients come together and form a soft dough. If the dough seems too dry and crumbly, add a little ice water. Don't overmix,or the dough will be tough. Shape one-third of the dough into a disk. Make a second disk with the remaining dough.Wrap each piece in plastic wrap. Refrigerate 1 hour, or overnight. To make the filling, in a large bowl, beat the ricotta, eggs, grated cheese, and pepper until well blended. Stir in the chopped cheese, meats, and parsley. (You can substitute other meats or cheese as you prefer, like capicola (gobagool), cooked sausage, mild pepperoni, provolone, etc. Some people add sliced hard-cooked eggs too.)
 Buy the book |
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Mob Facts
The FBI's operation "Mobstock" charged members of the Bonanno and Genovese families with taking over brokerage firms and bribing and threatening brokers to pump up the value of stocks for a quick profit.
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