3 cups flour
1/2 cup sugar
1 tsp. salt
1 tsp. baking powder
12 tablespoons butter, chilled
2 lbs. whole milk ricotta
1 tsp freshly ground black pepper
1/4 cup grated Pecorino Romano
1 lb. mozzarella, coarsely grated
1/2 lb. pancetta, diced and cooked crisp
1/2 lb. prosciutto, shredded
1/2 cup flat leaf parsley, chopped
Egg wash: 1 egg well beaten with a pinch of salt
One 12×2 inch diameter cake pan
Preheat oven to 350 degrees.
Dough: Combine the dry ingredients in the bowl of a food processor fitted with a metal blade and pulse until blended. Cut the butter into tablespoon pieces and sprinkle evenly over the flour mixture. Pulse until blended. Beat eggs and blend into the flour mixture, continue to blend until mixture forms a dough. Remove and divide into 1/3 piece formed into a square and wrap in plastic and 2/3 piece form into a round disk, wrap in plastic wrap. Refrigerate while preparing filling.
In a bowl of a food processor fitted with a metal blade add the ricotta and blend until smooth. Add eggs and blend until combined. Stir in remaining ingredients.
Remove dough from the refrigerator. Roll out the large piece to fit the pan . Don’t be alarmed if dough tears, press in were needed. Pour in the filling . Roll out the smaller piece and cut into strips. Lay the strips over the filling in a lattice pattern. Trim off any excess dough and roll the outside edges to form a rim around the out side edge. Bake for 45 minutes or until filling is set. Do not over bake or filling will become watery. Remove from oven and allow to cool in pan. Remove from pan as a cake layer would be removed and invert top side up on to a serving platter. Serve at room temperature.