Text 16805, 120 rader
Skriven 2011-10-20 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Pumpkin
===============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I was thinking along the lines of pumpkin pizza

 DS> You think too damn much for your own good.

snork!

I read about it somewhere and I was thinking of it as something NOT
to do.

I've made three pizzas at home since my last rant about Domino's,
each one better than the last as i get the hang of things, with
crusts from scratch and prepared sauces doctored up.

I bought a 5 lb block of mozza, a 1 3/4 lb chunk of grana padano and
assorted salumi and all the other fixings (mushrooms, peppers etc.)
and started experimenting. I've pretty much nailed the crispy thin
crust style.

Oh, and my secret ingredient: a TINY bit of anchovy paste mashed
into the olive oil really gives things a lift.

Not a regular pizza to my way of thinking but it has roots...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gabriella's Pizza Ebraica Di Erbe
 Categories: Jewish, Italian, Greek, Pizza, Cheese
      Yield: 4 Servings
 
           FOR THE PASTRY:
  2 1/2 c  All-purpose flour
    1/2 ts Salt
    1/2 c  Chilled unsalted butter or
           -Margarine
      1    Egg, lightly beaten
      3 tb Water, or as needed
           FOR THE FILLING:
           Juice of 1 lemon
      3 lg Or 5 medium artichokes
           Olive oil
      1 lg Onion, diced
      1 lg Bunch fresh flat-leaf
           Parsley, chopped
      1 lb Beet greens or spinach,
           Coarsely chopped
      2 lb English peas, shelled (about
      2 c  Shelled)
      1 tb Salt
    1/2 ts Freshly grated nutmeg
      2    Eggs, lightly beaten
           Olive oil or lightly beaten
           Egg for coating pastry
 
  Called a Jewish-style pizza, this dish probably has its origins in
  the Italian south. Here the word pizza is related to the Greek
  "pitta", a name for filo pies and a term still in use in Apulia,
  where many dishes reflect a Greek heritage. This recipe calls for
  "pasta frolla salata", a short pastry that gives a wonderful
  richness.
  
  To make the pastry, stir together the flour and salt in a bowl or
  in the container of a food processor. Cut in the butter or
  margarine until the mixture resembles coarse meal. Blend in the
  egg and as much water as needed for the dough to come together
  into a round ball. Divide the dough into two pieces, one slightly
  larger than the other, and flatten each portion into a disk. Place
  the disks in a plastic bag and refrigerate for 1 hour.
  
  To make the filling, have ready a large bowl filled with water to
  which you have added the lemon juice. Working with 1 artichoke at
  a time, remove the pale green heart. Cut the artichoke in half
  lengthwise and scoop out and discard the choke from each half.
  Then cut each half lengthwise into 1/4-inch-thick slices and drop
  into the lemon water to prevent discoloration.
  
  Pour enough olive oil into a large saute pan to form a film on the
  bottom and place over medium heat. Add the onions and parsley and
  saute 3 to 4 minutes. Drain the artichokes and add to the pan
  along with the greens and peas. Reduce the heat to low, cover, and
  cook slowly until the mixture is almost dry, 10 to 15 minutes.
  Remove from the heat, let cool, and season with the salt, pepper,
  and nutmeg. Mix in the eggs.
  
  Preheat an oven to 375F.
  
  On a lightly floured work surface, roll out the larger pastry disk
  into an 11 inch round about 1/8 inch thick. Carefully transfer to a
  9  inch tart pan with a removable bottom. Spoon in the filling. Roll
  out the remaining pastry disk in the same way into a 10-inch round.
  Carefully place over the filling. Trim any excessive overhang, then
  turn under the pastry edges and pinch together. Cut a few steam vents
  in the top crust, and then brush with olive oil or beaten egg. Bake
  until the crust is golden, 30 to 40 minutes. Remove from the oven and
  place on a rack to cool. Serve warm or at room temperature.
  
  If you are worried about the bottom crust becoming soggy, sprinkle a
  thin layer of breadcrumbs or matzo meal over the pastry before adding
  the filling. Alternatively, blind bake the bottom crust for 15
  minutes, lining it with pie weights, let cool, and then add the
  filling. You can use this vegetable filling to substitute any meat
  pie filling.
  
  Source: Cucina Ebraica, Flavors of the Italian Jewish Kitchen
  By: Joyce Goldstein
  From: Gabriella
 
MMMMM

Cheers

YK Jim


... Bone marrow, is the adult trendy foody's version of secret sauce.

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