INGREDIENTS
1/8 lb
Genoa salami
1/2 lb
Pepperoni
1/2 lb
Prosciutto
8
Egg
1 1/2 tbsp
Black pepper, freshly ground
2 1/2 cups
Flour
1/4 cup
Vegetable shortening
1 lb
Cheese, fresh
1
Egg and one tablespoon milk
1/4 lb
Mozzarella cheese, fresh
1/4 cup
Romano cheese
1 lb
Whole milk ricotta
1/2 cup
Or less warm water
¼ pound double Abbruzese, cut into small cubes
½ pound sopressata, cut into small cubes