elenora scarpetta::Oil a 10 x 3 inch round cake pan, and line bottom with parchment paper elenora scarpetta

elenora scarpetta

elenora scarpetta

elenora scarpetta::Oil a 10 x 3 inch round cake pan, and line bottom with parchment paper.
Mound flour in the center of a clean work surface, and make a well in the middle.
Crack 3 eggs into the well.
Beat eggs with a fork until smooth.
Add olive oil, and continue to beat until incorporated.
Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes.
Divide dough in half, and continue to kneed each piece 2 to 3 minutes more.
On a lightly floured surface, roll out one half of the dough to an 18 inch circle.
Loosely drape dough over the prepared cake pan.
Roll out remaining half of dough to a 14 inch circle and set aside.
In a large bowl, whisk together remaining 13 eggs, pepper, and pecorino romano cheese.
Gradually stir in ricotta until well combined.
Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese.
Pour mixture into doughlined cake pan, and smooth the surface.
Cover with 14 inch dough circle, and press edges together to seal in mixture.
Fold edges over, and seal with a fork.
Prick surface of dough several times with fork to allow steam to escape.
Brush surface lightly with olive oil.
Out clean, about 1 hour 45 minutes.
Cool on a wire rack for 2 hours.
Run a paring knife around edge of pan to loosen.
Unmold, and chill completely before slicing.
Serve chilled or at room temperature.
Comments best served with a glass of wine.
elenora scarpetta::Add the chicken , juices from the plate, the
remaining 1 t of elenora scarpetta