For the crust
2 3/4 cups of wheat flour
2 packets of baking powder for pies
1 cup of milk
a pinch of salt
3/4 cup of butter
grease for greasing the mold
For the filling number 1
150g of butter
250g of pork loin
2 hard-boiled eggs
125g of pickled cucumber
1/2 cup of mayonnaise
2 tablespoons of ginger
salt and black pepper to taste
For the filling number 2
150g of prato cheese
2 hard-boiled eggs
1 jar of creamy quark
1 tablespoon of mustard
2 tablespoons of capers
2 tablespoons of mayonnaise
salt and black pepper to taste
For the filling number 3
150g of cooked ham (a whole piece)
2 hard-boiled eggs
1 jar of creamy quark
1 bunch of green onion
a dash of garlic
a rind of lemon zest
salt and black pepper to taste
To decorate
1/2 kg of fresh ricotta cheese
1 bunch of green onion
1 bunch of parsley
salt to taste
1 bunch of radish
20 black olives
2 hard-boiled eggs, cut into slices
10 thin slices of prosciutto
10 slices of salami
lettuce leaves
For the crust
2 3/4 cups of wheat flour
2 packets of baking powder for pies
1 cup of milk
a pinch of salt
3/4 cup of butter
grease for greasing the mold
For the filling number 1
150g of butter
250g of pork loin
2 hard-boiled eggs
125g of pickled cucumber
1/2 cup of mayonnaise
2 tablespoons of ginger
salt and black pepper to taste
For the filling number 2
150g of prato cheese
2 hard-boiled eggs
1 jar of creamy quark
1 tablespoon of mustard
2 tablespoons of capers
2 tablespoons of mayonnaise
salt and black pepper to taste
For the filling number 3
150g of cooked ham (a whole piece)
2 hard-boiled eggs
1 jar of creamy quark
1 bunch of green onion
a dash of garlic
a rind of lemon zest
salt and black pepper to taste
To decorate
1/2 kg of fresh ricotta cheese
1 bunch of green onion
1 bunch of parsley
salt to taste
1 bunch of radish
20 black olives
2 hard-boiled eggs, cut into slices
10 thin slices of prosciutto
10 slices of salami
lettuce leaves
To make the crust, put the flour in a bowl and make a depression in the middle
Dissolve the baking powder in warm milk, and add to the depression in the flour
Mix the flour with the baking powder
Cover and let it rest for 15 minutes
Add salt and butter (in small pieces) at room temperature
Mix everything well until you get a homogeneous dough
Knead for about 5 minutes
Grease an opening mold, about 24 cm in diameter
Put the dough in the mold and let it rest in a protected place for 15 minutes
Bake in a hot oven (225°C) for 20 to 25 minutes
Remove the dough from the mold and let it cool on a wire rack
Cut into 4 layers
To make filling number 1 - Beat the butter with the pork loin
Passe the egg yolks and whites through a sieve and add to the butter
Add the remaining ingredients and mix well
Spread over the first layer of the pie
Cover with a second layer
To make filling number 2 - Chop the cheese well
Passe the egg yolks and whites through a sieve and add to the cheese
Add the quark, mustard, and capers, chopped
Season to taste with salt and black pepper
Spread over the second layer of the pie and cover with a third layer
Put in the refrigerator
To make filling number 3 - Chop the ham well
Cut the eggs in half
Passe the egg yolks through a sieve and chop the whites
Add to the ham, along with mayonnaise
Chop the green onion into slices and add to the filling, along with garlic, lemon zest, salt, and black pepper
Spread over the third layer of the pie and cover with a fourth layer
Wrap in aluminum foil and put in the refrigerator
To decorate, beat the ricotta cheese well (if it's too hard, add a little milk)
Add chopped herbs to taste
Season with salt
Cover the pie with this mixture and decorate with olives, egg slices, radish slices, prosciutto rolls, salami slices, and lettuce leaves.
