IN A LARGE MIXER BOWL COMBINE
1 & 1/2 tspsalt
1/2 csolid vegetable shortening
1 stickunsalted butter, cut into pieces
PULSE IN FOOD PROCESSOR UNTIL THE MIXTURE RESEMBLES LARGE CRUMBS.
2 largeeggs, 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.
BEAT TOGETHER IN A LARGE BOWL
2 lbricotta cheese
4 largeeggs slightly beaten
1 cpecorino romano freshly grated
1/2 tspfreshly grated black pepper
8 ozfresh mozzarella, chopped
4 ozsliced boiled ham, chopped
4 ozprosciutto, chopped
4 ozsliced soppressata ( or other salami), chopped
2 Tbspchopped fresh flat-leaf parsley
How to Make Torta Rustica
- Place the oven rack in the middle of the oven.
Preheat the oven to 375º
Butter a 9 x 3-inch springform pan.
- Roll out the larger piece of dough to a 15-inch circle.
Drape the dough over the rolling pin.
Carry the rolling pin to over the prepared pan.
Fit the dough into the pan.
Flatten any wrinkles.
Scrape the filling into the pan.
- Roll out the smaller piece of dough to a 9 1/2-inch circle.
Cut the dough into 3/4 inch wide strips.
Lay half the strips 1 inch apart over the filling.
Give the pie a quarter turn and place the remaining strips on top.
Press the ends of the strips against the dough on the sides of the pan firmly to seal.
Trim the excess dough
- Beat together
1 egg yolk
1 Tablespoon water
Brush the lattice top with the egg mixture.
Bake for 75 minutes.
The pie should be golden brown on top and the filling should puff up.
Cool the pie in the pan on a wire rack 10 minutes.
Run a knife around the edge of the pan and remove the sides of the pan.
Let the pie cool completely.
serve at room temperature or lightly chilled.