PORK PIE
This is a great dish to make around the holidays because it is not only great served hot but is every bit as good warm or at room temperature. Just set it out when guests arrive and watch it disappear. I would say it makes great leftovers but it has never made it that far.
Provided by Michael Symon : Food Network
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
- For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes.
- While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm.
ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
ITALIAN RICOTTA PIE
This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!
Provided by Linda Wood
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
- Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
- Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.
Nutrition Facts : Calories 733.4 calories, Carbohydrate 96.8 g, Cholesterol 221.5 mg, Fat 29.1 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.9 g, Sodium 453.8 mg, Sugar 55.5 g
ITALIAN PORK AND RICE CASSEROLE
Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you'll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you-try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It's a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
- Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.
Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 3 g, TransFat 0 g
DEEP DISH ITALIAN MEAT PIE
Found at Cooks.com for a recipe request. I had to fix the directions as a step was missing. It is delicious and very rich. You could easily halve the Parmesan cheese and have a very tasty dish. Next time, I plan on making the meat filling alone and serving it on a roll with a slice of provolone as sort of an Italian Sloppy Joe.
Provided by Kats Mom
Categories Savory Pies
Time 55m
Yield 1 deep dish pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Brown beef in large skillet.
- Drain, add green pepper and cook 2 minutes.
- Dissolve cornstarch in water and add to skillet along with tomatoes and all seasonings.
- Cover and simmer 10 minutes.
- Sprinkle half of Parmesan cheese over bottom of pie crust.
- Cover with half of meat mixture, then half of Mozzarella, followed by the remaining meat mixture.
- Bake pie on cookie sheet 15 minutes.
- Sprinkle with remaining Mozzarella cheese and return to oven 5 more minutes or until cheese melts.
Nutrition Facts : Calories 361.4, Fat 20.4, SaturatedFat 8.7, Cholesterol 68.8, Sodium 576.9, Carbohydrate 20.4, Fiber 2.1, Sugar 2.6, Protein 23.9
IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ITALIAN MEAT PIE
Make and share this Italian Meat Pie recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and drain.
- Add green pepper and cook 2 minutes.
- Add water, tomato paste and spaghetti sauce mix; cover and simmer 10 minutes.
- Sprinkle 1/4 cup Parmesean cheese on bottom of pie shell.
- Spread 1/2 meat mixture on top of parmesean and then layer 1 cup Mozarella.
- Layer remaining meat mixture.
- Top with 1/4 cup Parmesean.
- Bake on cookie sheet in 400-degree oven for 15-20 minutes.
- Sprinkle with 1 cup Mozarella and heat until melted (10 minutes).
ITALIAN COTTAGE PIE
Add a little 'mamma mia' to a beef stew with pancetta and oregano, and a crunchy topping of Parmesan-coated potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 5h
Number Of Ingredients 6
Steps:
- First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
- Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
- In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.
Nutrition Facts : Calories 791 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 61 grams protein, Sodium 2.83 milligram of sodium
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