Torta Di Napoli

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Ingredients

4 ounces prosciutto, sliced 1/2 inch thick and cut into 1/2-inch dice

4 ounces Genoa salami, sliced 1/2 inch thick and cut into 1/2-inch dice

4 ounces mortadella, sliced 1/2 inch thick and cut into 1/2-inch dice

2 ounces provolone, shredded

1 cup fresh ricotta cheese

1/3 cup freshly grated Parmesan cheese

1 large egg, lightly beaten

1/4 teaspoon freshly ground pepper

Flaky Double-Crust Pastry

1 large egg yolk mixed with 1 tablespoon milk

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