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Torta Pasqualina della Nonna

Source of Recipe

Internet


List of Ingredients

1/4 lb. Italian Salami
1/4 lb. capacola (spicy Italian ham)
1/4 lb. boiled ham
1/4 lb. prosciutto (aged Italian ham)
1 stick pepperoni (about 1/4 lb.)
1/2 lb. mozzarella cheese
1/2 lb. aged provolone
1/4 lb. parmesan & romano blend grated cheese
3 lb. ricotta cheese (Italian pot cheese)
6 lg. eggs
2 Tbs. milk
salt and pepper to taste
2 pkg. frozen pie shells (4 shells)



Recipe

Dice all cold cuts and put to side. Shred mozzarella and provolone and put aside. Place ricotta cheese in a large mixing bowl add 5 1/2 eggs, hold one yolk aside to baste crust, and mix well.
Add shredded mozzarella, provolone and grated Parmesan & Romano to mixture. Now combine all cold cuts, salt and pepper and blend well into cheese mixture.
Fill pie shells with mixture and put top crust on pie. Crimp and coat with egg yolk and milk mixture. Pre-heat oven to 450 degrees, put foil on crimped edge of pie shell. Bake for 45 minutes and remove foil. Bake for additional 10 to 15 minutes until edge of pie is brown.