Ingredients: 

– For the pastry:

 500 g of 0 flour 

1 whole egg 

50 g of oil 

150/170 g of water 

10 g of salt 

– For the stuffing: 

400/500 g of dry first salt (at least 5 days old)

400/500 g of “suede” first salt (at least twenty days old)

8/10 eggs

300/400 between raw ham and soppressata

150 g of grated parmesan

Preparation: 

1. Combine flour, salt, eggs and oil. 

2. Mix first with a fork, then add the water slowly and knead with your hands. 

3. When you have obtained a smooth and homogeneous dough, wrap it in cling film and let it rest for a couple of hours at room temperature. 

4. In the meantime, cut the filling ingredients into cubes. 

5. Separately, break the eggs and add them to the parmesan. Then add the cured meats and cheeses. 

6. Roll out the dough on a floured surface after dividing it into two parts.

7. Make a sheet of dough approximately 0.5 cm high. 

8. With this lining a previously buttered mold, carefully covering the edges as well. 

9. Prick the bottom with the edges of the fork. 

10. Fill with the previously prepared filling. 

11. With the remaining dough, make another disc to cover. Seal the edges well. 

12. Make holes in the surface with a fork then cover with egg. 

13. Cook in the oven at 180 degrees for about 1 hour and 15 minutes.