- 600 g Ricotta
- 180 g Fresh cheese
- 180 g Prosciutto
- 50 g Sugar
- 40 g grated Pecorino di Filiano DOP
- 2 Mozzarella
- 4 eggs
- Salt and pepper
For the short pastry
- 400 g White flour
- 200 g Sugar
- 200 g Butter
- 5 eggs
Prepare the dough: mix the flour with the sugar, make a fountain and put 4 egg yolks; softened butter in center.
Knead, work just enough to mix, then make a ball, wrap it in a sheet of wax paper and keep it in the fridge for an hour.
Meanwhile, sieve the ricotta, dropping it into a bowl, add the sugar, the Mozzarella, the cheese and the prosciutto cut into cubes, the grated Pecorino cheese, two eggs and two egg yolks, salt and pepper.
Oil a cake tin.
Divide the short pastry into two pieces, one of which will be twice the size of the other.
With the rolling pin, roll out the largest piece of dough, making a large disc just enough to cover the bottom and edges of the cake tin and then pour the mixture onto the dough, level it and cover it with a small piece of shortcrust pastry.
Add the two discs carefully to the edge, then brush the surface with the beaten egg, bake at 150 degrees for about an hour.