Instructions: Heat oven to 350 degrees. Oil a 10- by 3-inch round cake pan, and line bottom with parchment paper. Set aside.

Mound flour in the center of a clean work surface, and make a well in the middle. Crack 3 eggs into the well. Beat eggs with a fork until smooth. Add olive oil, and continue to beat until incorporated. Gradually work flour and 1/2 cup water a drop at a time into egg mixture with a fork, until dough comes together. Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes. Divide dough in half, and continue to knead each piece 2 to 3 minutes more.

On a lightly floured surface, roll out one half of the dough to an 18-inch circle. Loosely drape dough over the prepared cake pan. Trim dough, leaving about a 1 1/2-inch border around the edge. Roll out remaining half of dough to a 14-inch circle. Set aside.

Cut the sausages, proscuitto and mozzarella and basket cheeses into 1/2-inch cubes. In a large bowl, whisk together remaining 13 eggs, pepper, and Pecorino Romano cheese. Gradually stir in ricotta until well combined. Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese. Pour mixture into dough-lined cake pan, and smooth the surface. with 14-inch dough circle, and press edges together to seal in mixture.

Using a paring knife, trim dough to hang over edge of pan by 1/2 inch. Fold edges over, and seal with a fork. Prick surface of dough several times with fork to allow steam to escape. Brush surface lightly with olive oil. Bake until golden brown and a wooden skewer inserted into center comes out clean, about 1 hour 45 minutes. Cool on a wire rack for 2 hours. Run a paring knife around edge of pan to loosen. Unmold, and chill completely before slicing. Serve chilled or at room temperature.

This recipe yields 10 to 12 servings.

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