Time for another recipe!! ... this one will harden your arteries for sure! It's good to be Italian! :o)

Italian Easter Meat Pie

* 3/4 pound mozzarella cheese, cut in 1/2 inch cubes


* 1/4 pound provolone cheese, cut in 1/2 inch cubes


* 1/4 pound Asiago cheese, cut in 1/2 inch cubes

* 1 pound Ricotta cheese (add more depending on consistency)

* 1/2 cup Parmesan cheese

* 1 1/2 pounds virginia baked ham

* 1 pound capicolla (hot or sweet)

* 1 pound pepperoni


* 1 pound hard salami


* 1/2 pound proscuitto (preferably Parma for the best flavor)

* 12 medium eggs - beaten



Dough



* 1 1/2 pounds flour - all purpose unbleached


* 2 tablespoons olive oil


* 12 large eggs


* 2 tablespoons salt


* 3 tablespoons black pepper, ground


* Warm water - enough to make a soft pliable dough







To make the dough:

Put wet ingredients in a well made in the flour - if mixing by hand. If using a food processor, add wet ingredients to the flour in processor bowl. In either case, mix until a smooth dough is obtained. Cover with plastic wrap and set aside.



To make the filling: Cut all the meat into 1/4-1/2 inch pieces.

Preheat oven to 350° F.

Roll out half the dough and press into an oiled, deep oven casserole or pie plate (There is enough here to make multiple smaller pies) Press the dough up the sides of the pan. Spoon filling into pan, gently pressing it from time to time to remove air pockets. Fill to about 1/4 inch from top.

Roll out second piece of dough. Wet edges of dough forming the bottom with milk, and place second piece of dough on top of filling. Use tines of a fork to attach top piece to bottom along top edge of pan. Cut excess dough hanging off sides with a scissors.

Brush top of pie with olive oil, Vent the top of the pie with a few small knife slices. Place pan in preheated oven and bake for 50-60 minutes. Remove pan from oven, and place on a rack and let set

Let the pie(s) sit for a while. Although you can certainly eat the pie shortly after it comes out of the oven, it always tastes so much better after a while...even a couple days so you can make this way ahead of time.

We take ours to the beach for our annual Easter dinner and most often eat it cold or just warm it up on the grille.

Mangia....Happy Easter

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