Are you up for a culinary challenge this Easter? Or any time, really -- there's no season on cheese, dough, and deli meats. Just be sure to give yourself plenty of time, as it needs to rest for at least four hours after coming out of the oven.
Italian Easter Pie
3 large eggs
3 tablespoons cold water
3 cups (15 ounces) all-purpose flour
1 1/4 teaspoons salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 tablespoon olive oil
12 ounces broccoli rabe, trimmed and chopped
8 ounces hot Italian sausage, casings removed
1/4 teaspoon salt
2 garlic cloves, minced
1 pound (2 cups) whole-milk ricotta cheese
4 ounces Pecorino Romano cheese, grated (2 cups)
2 large eggs
1 teaspoon pepper
8 ounces thinly sliced aged provolone cheese
6 ounces thinly sliced hot capicola
1 large egg yolk beaten with 1 tablespoon water
1. FOR THE DOUGH: Whisk eggs and cold water together in bowl; set aside. Process flour and salt in food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses. Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe, sausage, and salt and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes. Whisk ricotta, Pecorino, eggs, and pepper together in large bowl.