Hello? Why, Hello! It’s been such a while since I last saw you, have you changed your hair? Yes, as you’ve no doubt guessed, life has been busy. But when isn’t it, and is that ever excuse enough for complete and utter neglect? I think not. Be that as it may, I have been somewhat distracted by other tasks, though here I am again, cooking it up and sharing what I can. Right! Lets get this year on the road! Lets finally, three weeks in, Whoop it up for 2008. Hope it’s cooking.
As a little make-up kiss, I give you a dish that sets my mouth to watering every time I think about it. It’s a dish that’s rich and warm and comforting and the perfect meal for that lazy, hazy, feet on the couch time between Christmas Feasting and New Year Bashing. Also, note to self for next year, would be perfect as a New Year Day Bash Recovery Unit. The recipe is from that Matron of the Mixing Bowl, Nigella, though I tinkered here and adapted there to come up with something better suited to a Dutch Father-in-law and a bacon-loving Mother-in-law. Also, I might add with a pat on my own back, I had enough foresight to pre-make the pastry during my initial Christmas Baking Bonanza in mid-December, which took a lot of the effort out on the day. Handy when you’re trying to keep guests vaguely entertained at the same time as cook up a brunch.
*Use a 23cm Springform Pan to make the pie.
Pizza Rustica a la Paesi Bassi
For the Pastry:
250g plain flour
1 stick (125g) butter, cold, cut into 1cm pieces
2 egg yolks
2 Tbsp iced water
1 heaped tsp salt
1 Tbsp caster sugar
For the filling:
75g Luganega (Italian Pork Sausage)
1 Tbsp Olive oil
250g ricotta, drained
50g smoked provolone, diced
125g dutch Gouda, diced
50g freshly grated parmesan
1 clove garlic, minced
2 Tbsp Italian Parsley, finely chopped
¼ tsp cayenne pepper
2 rashers streaky bacon, chopped
100g mortadello, chopped
2 eggs, lightly beaten
freshly ground black pepper
1 heaped Tbsp dry breadcrumbs
For the glaze:
1 egg yolk
large pinch fleur de sel
Make the pastry:
- put the flour and butter in a dish in the freezer for 10 minutes. While this is chilling, mix the egg yolks, water and salt in a small bowl.
- When the butter is thoroughly chilled, add the sugar to the bowl and rub the butter into the flour and sugar until it resembles something between damp sand and oats porridge. Little lumps of butter are a good thing, you don’t want to overwork the butter into the flour.
- Add the egg/water mix and gently mix with your hands until the dough just comes together. It should still be a somewhat loose and crumble.
- Tip the pastry out and work it together with your hands to form one lump, more or less. Divide the dough into two parts: one slightly larger than the other. Wrap each in cling wrap and refrigerate.
Make the filling:
- Place a baking tray in the oven and pre-heat it to 400˚F
- Skin the Luganega, heat the oil in a skillet and fry the sausage meat for about 5 minutes, breaking it up as you cook it. Allow to cool
- Mix all the ingredients, including luganega, except the bread crumbs in a large bowl until well combined.
- Roll out the larger of the pastries to line the bottom and sides of your greased springform pan, allowing for an overhang. Sprinkle the bottom of the pastry wit the dried bread crumbs, then add the rest of the filling mixture.
- Roll out the smaller pastry large enough to cover the tin with an overhang. Roll up the two overhangs to seal the pie and press with prongs of a fork.
- glaze with the eggy milk mix and stab here and there with a fork to make air vents. Sprinkle the top with fleur de sel.
- bake for 10 minutes at 400˚F, then turn the oven down to 180˚F and bake for a further 45 minutes.
- Allow the pie to cool for 15 minutes before serving, although it’s excellent cold as well.