List of Ingredients
1 1/2 cups flour
1/4 t. salt
1 T lard
1 1/2 t. active dry yeast
3/4 cup lukewarm water
1 1/2 cups ricotta cheese, softened
3 T grated Romano
1 oz. each prosciutto and salami
1 t. oregano
1 t. basil
2 t. parsley
1 t. garlic powder
1 egg yolk
1 t. water
Sift flour and salt into bowl.
Cut in lard.
Proof yeast in 1/4 cup water for 10 min. and add it to flour.
Add 1/2 cup lukewarm water and knead the dough until smooth and elastic.
Put dough in buttered bowl and turn it until it is coated with butter on all sides.
Set bowl in warm place, cover with linen towel and let dough rise for 1 1/2 hrs. until double.
Punch down and divide into 2 balls.
Put each ball in buttered bowl and let rise 1 hr.
In bowl mix riccota, egga, Romano, few grindings pepper, prosciutto and salami (coarsely chopped).
On lightly floured board roll out 1 ball of dough to 9 1/2" circle and fir it into buttered 8" pie tin.
Dampen the rim of the dough slightly with water.
Fill shell with sheet and meat.
Roll out other ball to 9" circle and arrange it cently on top of the pie.
Trim pastry edges and seal the 2 crusts by crimping rim.
Brush top with egg wash made by comining egg yolk and water and make 2-3 steam vents with knife.
Bake at 375 for 25 min. or until browned.