Prosciutto di Parma, imported from the Parma region of Italy. Aged over 13 months for a fragrant and delicately sweet taste.
Prosciutto di Parma
THE GOLD STANDARD OF ITALIAN PROSCIUTTO. Prosciutto di Parma is imported from the Parma region of Italy. Aged over 13 months for a fragrant and delicately sweet taste. No nitrates or nitrites are used in the curing process.
Italian Easter Pie
This savoury ricotta pie with Smoked Prosciutto and roasted red pepper is lovely main dish for Easter Brunch or Lunch.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes (+ cooling time)
Makes: One 9” Pie
1 tub (1 lb) ricotta
2 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp each salt and pepper
3 eggs, divided
1 cup shredded mozzarella cheese
8 slices Fiorucci Smoked Prosciutto, chopped
1/2 cup chopped roasted red peppers
1/3 cup grated Pecorino Romano cheese
1 pkg (14 oz) refrigerator rolled pie crusts
1. Preheat oven to 375°F. Stir together ricotta, parsley, garlic, Italian seasoning, salt and pepper. Stir in 2 eggs, one at a time. Stir in mozzarella, prosciutto, roasted pepper and Pecorino; set aside.
2. Beat remaining egg with 1 tbsp water; set aside. Fit one pie crust into a 9-inch round pie plate. Scrape filling into crust; smooth top. Lightly brush the rim of crust with the egg wash.
3. Top with remaining crust. Press along the rim to seal the two pieces of dough together. Trim the edge to 1-inch and seal by crimping edges with thumb and forefinger or with tines of fork. Cut vent holes on top. Brush with pastry with egg wash.
4. Bake for about 45 minutes, or until golden brown and filling is set. Remove from oven and cool completely.
Tip: Served with simple green salad tossed with oil and vinegar dressing.