|This is the baking dish Grandma Rose used to make the pizzagaina. The dish, as well as the tradition of making the Italian pie on Easter, was passed down to Lisa|
2 lbs ricotta cheese
8 eggs, whole
1 egg white for wash
1 cup parmesan cheese, grated or shredded
2 tbsp black pepper
1 lb mozzarella, cut in cubes (Fresh tends to fall apart so used packaged. I prefer Polly-O.)
4 oz salami
4 oz soppressata
4 oz capicola
5 roll out pie crusts
Beat the ricotta, eggs, parmigiana cheese, pepper and mozzarella in large bowl. Cut the cold cuts in cubes or small strips. Combine with cheese mixture.
Take 2 of the pie crusts and form to cover the bottom of rectangular baking dish.
Pour mixture into baking dish. Cover with remaining pie crusts, rolling sides over top to make a ledge. Brush with egg wash. Bake for 1 hour, then turn off oven and let sit for two more hours.
Remove from the oven, let cool, and cover with aluminum foil. If cooking in advance, refrigerate. We always ate it cold, but some people like to warm it to take the chill out.