Yield: 8 servings
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1 3/4 cups flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine
3 egg yolks, slightly beaten
2-3 tablespoons ice water
4 eggs
1 container (15 ounces) whole milk ricotta cheese
1 package (8 ounces) smoked mozzarella, cut into i/4 inch cubes
1/4 pound Genoa salami in one piece, cut into 1/4 inch cubes
1 tablespoon grated Parmesan cheese
1/2 teaspoon pepper

Cooking time: 1 hour 15 minutes
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Preheat oven to 350 degrees

Sift the flour and salt into a large bowl.
Cut in the margarine until crumbly.
Add the egg yolks and 2 tablespoons of the water, tossing with a fork.
Work the dough until soft enough to gather into a ball; add the additional tablespoon of water, if necessary.
Wrap; chill for 1 hour.
Beat the eggs and ricotta cheese until smooth.
Stir in the mozzarella, salami, Parmesan cheese and pepper.
Reserve a third of the dough; cover.
Roll the remaining dough on a lightly foured surface into a 12 inch round.
Ease into a 9 inch spring form pan.
Press the dough over the botton and sides.
Prick with a fork.
Spoon the filling into the pan.
Roll the reserved dough into a 10 inch round.
Center on top of the filling.
Moisten the edges of the top and bottom crusts with water: pinch together to seal.
Set the pan on a cookie sheet.

Bake for 1 hour 15 minutes.
Cool in the pan on a rack for 35 minutes.
Carefully remove the sides.
Serve warm.

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