Ingredients: flour 30 g, salt, 5 eggs, milk 20 ml, butter 10 g, parsley, breadcrumbs, nutmeg, Abbasciano Smoked Provola 80 g, Abbasciano Pugliese-style Ricotta 200 g, black pepper, shredded Parmigiano 30 g.
How to make it: Peel the smoked provola and cut it in dices. Mix the ricotta in a bowl adding 4 eggs, mixing continuously with a wooden spoon. Add the shredded Parmigiano, the provola, the flour, the washed and minced parsley, the nutmeg, a pinch of salt, a pinch of pepper and the milk. Butter the bottom of a pan, spread with breadcrumbs and pour the compound, making it in the shape of a dome. Brush it with the left whisked egg. Put the cake pan in hot oven (170°C) for about 30 minutes, until it gets browner on the surface. Once cooked, lay the pie on a platter and serve lukewarm.