torta rustica

Ingredients For torta rustica

• DOUGH
• IN A LARGE MIXER BOWL COMBINE
• 4 c

  flour
• 1 & 1/2 tsp

  salt
• ADD
• 1/2 c

  solid vegetable shortening
• 1 stick

  unsalted butter, cut into pieces
• PULSE IN FOOD PROCESSOR UNTIL THE MIXTURE RESEMBLES LARGE CRUMBS.
• ADD
• 2 lg

  eggs, beaten
• PULSE UNTIL THE MIXTURE FORMS A SOFT DOUGH. DON'T OVER MIX, OR THE DOUGH WILL BE TOUGH.
• SHAPE 1/3 OF THE DOUGH INTO A DISK. SHAPE THE REMAINING DOUGH INTO ANOTHER DISK. WRAP EACH DISK IN PLASTIC WRAP. CHILL 1 HOUR, OR OVERNIGHT.
• FILLING
• BEAT TOGETHER IN A LARGE BOWL
• 2 lb

  ricotta cheese
• 4 lg

  eggs slightly beaten
• 1 c

  pecorino romano freshly grated
• 1/2 tsp

  freshly grated black pepper
• STIR IN
• 8 oz

  fresh mozzarella, chopped
• 4 oz

  sliced boiled ham, chopped
• 4 oz

  prosciutto, chopped
• 4 oz

  sliced soppressata ( or other salami), chopped
• 2 Tbsp

  chopped fresh flat-leaf parsley