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Prosciutto Pie

Tortina di Prosciutto

Makes 20 3-Inch Squares

Keeping to the tradition of flat breads, this prosciutto pie comes from the Hotel Grifone's cooking school in Perugia. It is a yeast bread but is made in a rectangular pan, and cut into squares. This a great antipasto for a party, and is best eaten hot. I have taken a few liberties with the recipe, adding rosemary and more cheese. The dough can be made effortlessly in a food processor.


1 1/2 teaspoons active dry yeast

3/4 cup warm milk

2 large eggs, slightly beaten

6 tablespoons unsalted butter, melted

1/4 teaspoon fine sea salt

1 cup grated Parmigiano-Reggiano cheese

3 1/4 to 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

1/4 pound finely diced prosciutto

1 tablespoon minced rosemary


Dissolve the yeast in the milk in a small bowl. Set aside.

Mix the eggs, butter, salt, and cheese together in a large bowl. Stir in the yeast mixture. Gradually add the flour mixing it with your hands until a ball of dough is formed that is not sticking to your hands; you may not need all the flour.

Knead the dough on a lightly floured surface until soft and smooth. Put the dough in an oiled bowl; cover tightly with plastic wrap, and let it rise for 2 hours in a warm but not hot area, about 75 F.

Preheat the oven to 350 F. Lightly oil a 15 12-inch baking pan.

Punch down the dough with your hands and put it on a work surface; flatten the dough with your hands and sprinkle the prosciutto and rosemary over the top. Fold the dough over on itself to enclose the ingredients and knead the dough for 3 or 4 minutes to evenly distribute the ingredients.

Roll the dough into a 15 12-inch rectangle and place it on the greased baking sheet. Bake the tortina until golden brown, about 20 to 25 minutes.

Cut into small squares and serve hot.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.


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