Tuesdays with Dorie BWJ: Pizza Rustica

April 3, 2012 at 12:01 am | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie | 30 Comments
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pizza rustica

This week TWD is putting on our Easter best with Nick Malgieri’s Pizza Rustica.  If you are wondering “what heck kind of pizza is this?” then think instead of cheese pie.  Ricotta, mozzarella, pecorino…like calzone filling inside pie crust.  This is rich and special…no wonder it is an Italian Easter tradition.

The pie dough is a pasta frolla, which is actually a sweet dough, and is used in cookies as well.  A sweet dough may sound odd for a savory pie, but with the salty filling, it just works.  I should note though, that I cut back the sugar in the recipe from 1/3 cup to 3 tablespoons.  For me, this was just the right level of sweetness.  The dough also has some baking powder in it, so it puffs a bit and reminded me a little of a biscuit.  The pasta frolla is really easy to work with.  If you need to patch it while rolling it out, just press it back together.  For better browning, you can brush the lattice strips with a little eggwash before baking.

At the shop where I work, we make a pizza rustica almost every day.  The filling has prosciutto in it and I don’t eat pork, so in the year and a half I’ve been there, I’ve never had a taste!  I was really excited to make one at home that I could finally try.  This recipe also has prosciutto in the filling, but I think the substitution possibilities are pretty limitless here.  In mine, I went with chicken sausage and kale (both of which I cooked and cooled first), and some red pepper flakes for spice.  One thing that I’ve learned from making rustica at work is that it’s important to remove any excess liquid from the filling components before assembly.  The night before making my PR, I drained my ricotta in a sieve lined with a coffee filter.  I also was sure to squeeze any juice out of my cooked kale before chopping it up.

I think that pizza rustica is best eaten room temperature.  And you know what goes great with it?  Red wine.

pizza rustica

For the recipe, see Baking with Julia by Dorie Greenspan or read Emily’s blog, Capitol Region Dining, and Raelynn’s blog, The Place They Call Home, as they are co-hosting this recipe.  Thanks, ladies!  There’s also a video of Nick and Julia making the pizza rustica together. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie: Sour Cream Pumpkin Pie (or Tart)

November 29, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 7 Comments
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sour cream pumpkin pie

This Sour Cream Pumpkin Pie was my Thanksgiving dinner dessert (perfect timing!).  Not having pumpkin pie with Turkey Day dinner would be considered absolutely unacceptable for my dad’s side of the family, and even though I didn’t head to Seattle to see them this year, I’m happy to carry on the W family tradition here.  The texture of this pie was great…smooth and creamy (especially if you strain the filling into the crust).  It’s actually a bit more dairy-heavy than I’m used to for pumpkin pie, but the spicing was nice.

Apparently this recipe works as either a pie or a more dainty tart.  The recipe makes a substantial amount of filling, so especially if you chose to bake a tart, be prepared to have extra on your hands.  And if you make a pie, you may need a deep-dish plate.  (I used my seven-inch glass pie plate, which usually works perfectly for a half-recipe of deep-dish filling.  I actually only made a third of the filling, and still had a smidge extra that I couldn’t fit into the crust.)  You can always pour extra filling into custard cups and bake them in a water bath– pumpkin custards are yummy, too, and gluten-free guests won’t feel left out of the fun.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats) or read Judy’s Gross Eats. And see Tracey’s Culinary Adventures for Normandy Apple Tart, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Depths-of-Fall Butternut Squash Pie

November 8, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 11 Comments
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depths-of-fall butternut squash pie

I’ve noticed this Depths-of-Fall Butternut Squash Pie many times while flipping through the book.  Or, I should say that I noticed the title and thought it sounded good.  It wasn’t until this weekend that I actually read it and realized it is not a smoothly puréed, single crust pie similar to pumpkin.  Nope, this is a pie with real character….lumpy and bumpy under the top crust because everything inside is chunky and retains its texture.  It’s stuffed with a hearty combo of butternut squash, apples (or pears, which I didn’t have on hand), nuts and dried fruit.  The filling reminded me of mincemeat pie, with its mix of fruit and spices (but sans the suet, thank goodness).  The pie is slightly earthy, not too sweet, and totally great with vanilla ice cream!

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also on The Splendid Table’s site) or read Valerie’s lovely blog, Une Gamine dans la Cuisine.  And see Di’s Kitchen Notebook for Mini Madeleines, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!

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