For the dough
margarine (or lard) 125 gr
margarine (to grease)
For the filling
Soppressata by Cilento (or salami) 300 gr
fresh goat cheese 500g
4 hard-boiled eggs
eggs (to bind the ingredients of the filling)
goat grated cheese.
Pour the flour on a pastryboard, stir in the eggs, a little 'of water and a pinch of salt, then knead well until the dough will be elastic and smooth.
Cover the loaf of dough with a clean cloth.
Meanwhile, cut the salami and the goat cheese into cubes, boil the eggs in boiling water until they will be hard then shell them and add to the cheese and salami in a bowl. Smash many eggs than can absorb the prepared mixture of cheeses and salami and mix well. Finally sprinkle with grated cheese and stir again.
Resume the dough, just get 2/3 and with a rolling pin, roll out a sheet, not too thin then place it in a baking pan greased with margarine, also holding the top edges of the pan then pour in the filling, level well and cover with a lid made with the remaining dough. Cover with the edges of the dough and close with the aid of the end of a knife to weld them together well, finally brush surface with a beaten egg yolk.
Put in a preheated oven at 180 ° C for 1 hour and 40 minutes or until the surface will be golden brown.
Serve cold.Preparation time: 2 hours, 30 minutes, 0 seconds