How To make Roman Pie
FOR THE MEAT LAYERS:
1 lb Cooked turkey or chicken *
1/4 lb Cooked ham
1/4 lb Cooked tongue
50 g Canned anchovy fillets
3/4 lb Mushrooms
1 lg Bunch parsley
Lemon juice A few black olives Canned consomme ** FOR THE PASTA LAYERS:
6 oz Macaroni
12 1/2 fl Milk
1/2 pt Single cream
1 oz Butter
1 oz Plain flour
4 oz Cheddar cheese
1 oz Parmesan cheese
*Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias
How To make Roman Pie's Videos
The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
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Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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Perfect Apple Pie From Pies 'n' Thighs | Sweet Spots
To learn how to get that delicious, flaky pie crust, Bon Appétit’s senior food editor Alison Roman pays a visit to the pros at Pies ‘n’ Thighs. See how to create an apple pie masterpiece yourself.
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Perfect Apple Pie From Pies 'n' Thighs | Sweet Spots
Starring: Alison Roman
Pastero - Medieval Pork Pie
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English
Italiano
Today we prepare a pork pie, called pastero in the medieval text, a beautiful source conventionally called Anonimo Veneziano written around the end of the 14th century.
Ingredients:
pork collar
flour
eggs
lard
red wine vinegar
sugar
onion
ginger
Medieval Apple Pie
Medieval Cheesecake - Saffron Cheesecake
Medieval Prawn Pie - Pastello de Gambari
Medieval Meat Pie - Chicken Pie
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit - Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #porkpie
HOW NOT TO MAKE SILLY ROMAN PIE
Silly way to cook a pie using left over white meat. ie: Turkey,Pork, Chicken.ect.
Eliminate waste food. Correct recipe is FREE on lillylongman.com
This is so tasty. This is ACTUALLY GREAT FOOD IF MADE FROM THE RECIPE.
Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)
TO GET FREE STEAKS FOR A YEAR, click this link and sign up for ButcherBox. To me, Roman-style thin crust pizza is one of the most underrated pizzas out there. It’s somehow crispy and floppy at the same time. It’s kind of like a mix between Neapolitan and New York style pizzas, only a little less fussy. Let me know what you think of this one in the comments.
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OONI PRO PIZZA OVEN:
METAL PIZZA PEEL:
TURNING PEEL:
IMMERSION BLENDER:
PIZZA STEEL:
KITCHEN AID MIXER:
GLASS BOWLS w/ LIDS:
HALF SHEET TRAY + RACK:
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MY FAV STAINLESS BOWL:
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RECIPE (makes 4 pizzas)
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▪295g water (86F/30C)
▪3g instant yeast
▪10g sugar
▪12g olive oil
▪475g AP flour (11.7% protein)
▪10g salt (for dough)
▪Fresh mozzarella
▪Pecorino Toscano (or cows milk fontina)
▪Parmigiano Reggiano
▪Squeeze/glug of nice olive oil
▪Pinch of flaky salt
Measure water, yeast, sugar, olive oil, and flour into the bowl of a stand mixer with the dough hook attachment. Mix on medium for 30-45 seconds or until a dough forms. Allow dough to rest for 30 minutes in the mixing bowl. Add 10g salt to dough and mix on high for 3-3.5 more minutes to incorporate the salt. After 3min, be sure gluten is developed using the “tug test” (see video @1:18).
Divide into four into 4 equal (approx 200g pieces), shape as shown @1:45, and place each into an oiled/sprayed container with lid (or onto an oiled sheet tray and covered with plastic wrap). Place covered in fridge to cold ferment for 24hrs-4 days. When you’re ready to make pizza, pull dough balls from the fridge and allow to come to room temp, covered, for 3-4 hours.
Cut mozzarella into medium chunks (½” or 1.5cm) and cut pecorino into about ¼” or 1/2cm chunks.
Preheat oven - 750F/400C if using pizza oven or if using your conventional oven, as high as it will go (550F/280C for me) with pizza steel/stone on the top rack closest to broiler.
To shape dough into pizza, see video @5:32 into a 12”/30cm round. Place onto your semolina dusted loading peel and add about 3 large spoonfuls of sauce (recipe below), spread edge to edge, followed by about 40pc of mozzarella and about 20pc of toscano followed by a generous amount of grated parm. Finish with a squeeze of olive oil and pinch of flaky salt. Add and load into your oven of choice.
Cook for 120-140 seconds if using pizza oven, rotating 30 degrees every 10-15 seconds + checking the bottom to be sure it’s not burning. Rest on wire rack.
If using home/conventional oven, load onto pizza steel/stone then switch oven to broil setting on high. Rotate 180 degrees after about 2 minutes and cook for another 60-90 seconds or until done. Rest on wire rack.
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SAUCE:
▪1 28oz/795g can nice crushed tomatoes
▪7g salt (for sauce)
Add salt to can of tomatoes and blend for a few seconds.
#romanpizza #romanstylepizza #pizza #butcherbox
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The Best Apple Pie Recipe | Melissa Clark | NYT Cooking
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Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
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All the food that’s fit to eat (yes, it’s an official New York Times production).