Cazzola is an dish that was always made by my Mum at Easter time. It seems to be only made in Southern Italy and varies from area to area. This recipe originates from Grumento Nova in Basilicata. (see https://www.cuorebasilicata.it/events/festa-della-cazzola/)
In recent years my 3 children and their families have been making Cazzola every Good Friday according to their Nonna’s recipe and instruction. Even though Mum has gone now, I think she would have been very pleased.
Pastry
2½ kg plain flour
½ kg self-raising flour
16 eggs
½ cup oil
½ cup warm milk
Water as required
Filling
3 kg ricotta
2 ½ kg mozzarella
1 kg fresh pecorino
Grated pecorino to taste
2kg ham (off the bone, coarsely chopped)
Parsley
Enough eggs to get good consistency
Method
Roll out pastry to 3mm thick for the base, and 2mm for the tops.
Spoon about 25mm filling on to base and cover with top pastry
Pinch the edges together and glaze with lightly beaten egg yolks.
Bake at 250o for 30-45 minutes, or until golden brown.
Makes 6-7 large trays.