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Ricotta & salami pie in a sweet crust


  • Using your fingers, rub together the flour, sugar, vanilla, salt and butter in a large bowl until the mixture resembles breadcrumbs.  
  • Then add the egg and wine, little by little, and mix well using a wooden spoon.  
  • Shape the dough into a flat ball, wrap in kitchen plastic and refrigerate for about 30 mins to set.
  • Preheat oven to 200°C fan forced (220°C normal). 
  • Cream and fluff up the ricotta with a fork.
  • Then add the tasty cheese, salami, parmesan and a little ground pepper. Mix well with a wooden spoon and set aside. 
  • Roll out the pastry on a floured workbench. Cut a round a bit larger than your springform cake tin (or pie dish) and line the lightly oiled tin or dish, coming up the sides.
  • Spoon in the filling, flatten with a spoon and fold over the pastry. Then top with another pastry round, crimp the edges and prick a few times with a fork. Cook in the oven for about 45 mins.
  • Serve at room temperature with a simple salad on the side.
  • from "Seasons of Sicily" by Natalia Ravida


  • 400 gm plain flour
  • 50 gm sugar
  • ½ tspn vanilla essence
  • ½ tspn sea salt
  • 150 gm unsalted butter, diced
  • 1 egg
  • about ½ cup dry white wine
  • 500 gm ricotta, well drained
  • 200 gm extra tasty cheese, finely chopped
  • 80 gm salami, chopped
  • ¼ cup freshly grated parmesan
  • ground black pepper
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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