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* Exported from MasterCook *
Italian Garlic Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
2 cups all-purpose flour
1 1/2 sticks unsalted butter -- (12 tablespoons)
chilled and cubed -- plus
extra for the pan
salt
For the filling:
5 garlic cloves -- peeled
1 1/2 cups freshly grated Pecorino Romano
1/2 pound pancetta -- cut
into 1/4-inch cubes
3 eggs
1/4 cup raisins -- soaked in
cool water for 30 minutes
and drained
10 saffron pistils
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
To glaze:
1 egg -- beaten to blend
Make the dough: In a bowl, mix the flour and the butter with your
fingers until they resemble a coarse meal. Add the salt and enough
ice water to make an elastic dough. Shape into a ball, wrap, and
refrigerate for 30 minutes to 24 hours.
Preheat the oven to 400°F. Bring 1 quart of water to a boil. Drop
in the garlic and cook for 15 minutes. Drain and rinse in cool
water. Crush the cooked garlic cloves; place in a bowl and fold in
the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon,
ginger, and pepper. Cut the dough in 2 equal pieces and roll each out
into 1/2-inch-thick disks. Line a buttered 10-inch pie pan with 1
disk. Spoon in the filling, mounding it high. Top with the second disk
of dough and seal the edges with your fingers; trim off excess dough.
Glaze the top with the beaten egg. Bake for 45 minutes to 1 hour, or
until golden. Remove from the oven, place on a serving platter, and
serve hot.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 17 September 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 373 Calories; 22g Fat (53.5%
calories from fat); 14g Protein; 29g Carbohydrate; 1g Dietary Fiber;
160mg Cholesterol; 1063mg Sodium. Exchanges: 1 1/2 Grain(Starch);
1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.
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