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FareShare Gazette Recipes -- September 2002 - I's

 

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Italian Garlic Pie

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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 400F. 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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