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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 8 |
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Yes, a phenomenal Italian garlic pie that's packed with flavour. prep time include time for dough Ingredients:
2 cups all-purpose flour |
12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan |
salt |
5 garlic cloves, peeled |
1 1/2 cups freshly grated pecorino romano cheese (a sharp goat cheese, you can sub. with parmigiano, but it's not the same) |
1/2 lb pancetta, cut into 1/4 inch cubes |
3 eggs |
1/4 cup raisins, soaked in cool water for 30 minutes and drained |
10 saffron threads |
1 teaspoon salt |
1 teaspoon freshly grated nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon fresh ground black pepper |
1 egg, beaten to blend |
Directions:
1. Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
2. Add the salt and enough ice water to make an elastic dough.
3. Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
4. Preheat the oven to 400°F.
5. Bring 1 quart of water to a boil.
6. Drop in the garlic and cook for 15 minutes.
7. Drain and rinse in cool water.
8. Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
9. Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
10. Line a buttered 10-inch pie pan with 1 disk.
11. Spoon in the filling, mounding it high.
12. Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
13. Glaze the top with the beaten egg.
14. Bake for 45 minutes to 1 hour, or until golden.
15. Remove from the oven, place on a serving platter, and serve hot.
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