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On a kneading board: 1 cube butter

Mash with a fork.

Add: Pinch of salt 2 eggs Sm. amount cold water

Work them all together. To make a soft dough, put it in the freezer 10 minutes. Save a small amount for the top and roll out the rest of the dough thin for the bottom and sides of an 8 x 8 inch Pyrex pan. Prick with a fork.


1 1/2 lb. bulk Italian sausage (which has been sauteed & drained)
12 eggs
1/2 c. Romano cheese
1 1/4 lb. fresh ricotta
Parsley to taste
Pinch salt, garlic salt & black pepper

Mix all ingredients together and add the sausage and place by spoonfuls into the lined pyrex. Add a small crust on top. Prick the top dough and bake at 375 degrees for 30-45 minutes. Test with a toothpick. If it comes out clean and the crust is moderately brown remove from the oven and let cool on a rack (leaving it in the pan). Rubbing the top crust (warm) with butter will keep the crust soft. After cooled refrigerate. May be eaten hot or cold.
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