Pizza Rustica - Easter Meat & Cheese Pie
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Date: 2020-04-10
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Comments and reviews: 9
Chico
Since quarantine started I've been baking breads/bagels, etc. using your videos. The one tool I don't have is a bench scraper, but I do have a large collection of drywall knives, and I found that an 8 taping knife makes for an extremely effective scraper. So effective, in fact, that I see no need for the actual tool. Drywall knives work just fine.
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Since quarantine started I've been baking breads/bagels, etc. using your videos. The one tool I don't have is a bench scraper, but I do have a large collection of drywall knives, and I found that an 8 taping knife makes for an extremely effective scraper. So effective, in fact, that I see no need for the actual tool. Drywall knives work just fine.
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Max
All those years ago my grandmother, who was born in Naples, made the best version of it in Paterson, NJ. But she called it something else. Does anyone know an alternate name for this wonder? If my grandmother were here to make it, I would stop being vegetarian long enough to have a slice (or two or three.
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All those years ago my grandmother, who was born in Naples, made the best version of it in Paterson, NJ. But she called it something else. Does anyone know an alternate name for this wonder? If my grandmother were here to make it, I would stop being vegetarian long enough to have a slice (or two or three.
reply
Skippy
It's so beautifulCould you possibly create a multi- purpose gluten free pastry for your gluten free viewers? My best efforts are such a disappointment. It is a well known fact that pastry CAN sense fear&anxiety Thank you for all the wonderful videos
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It's so beautifulCould you possibly create a multi- purpose gluten free pastry for your gluten free viewers? My best efforts are such a disappointment. It is a well known fact that pastry CAN sense fear&anxiety Thank you for all the wonderful videos
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Simon
Liked. Considering the depth, could (or should) you use hot water crust pastry? Like that used in pork pies. Thinking about that height stability confidence combined with he risk of a molten cheese tsunami & rogue hot sausage flying towards guests.
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Liked. Considering the depth, could (or should) you use hot water crust pastry? Like that used in pork pies. Thinking about that height stability confidence combined with he risk of a molten cheese tsunami & rogue hot sausage flying towards guests.
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Igotasemi
You know, Chef, I think you make some of these mistakes on purpose just for us to know its ok and its gonna work anyways but also to learn firsthand how not to make them in the first place. youre so good and bcuz of you Im a better cook
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You know, Chef, I think you make some of these mistakes on purpose just for us to know its ok and its gonna work anyways but also to learn firsthand how not to make them in the first place. youre so good and bcuz of you Im a better cook
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Danielle
I assume if I were insane enough to try to make this I'd be good to garnish with a little spoon of a high quality tomato sauce, or maybe some pesto? This looks delicious, but I feel like it needs a sauce or a condiment or something.
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I assume if I were insane enough to try to make this I'd be good to garnish with a little spoon of a high quality tomato sauce, or maybe some pesto? This looks delicious, but I feel like it needs a sauce or a condiment or something.
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Jens
I would try and add some veggies to the filling - spinach and feta cheese go well together and might well be the basis for a vegetarian variant. Come to think of it, that'd make it half-way towards a traditional Greek dish.
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I would try and add some veggies to the filling - spinach and feta cheese go well together and might well be the basis for a vegetarian variant. Come to think of it, that'd make it half-way towards a traditional Greek dish.
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howie
I bet tea cake muffin pans for a party appetizer would be great. Maybe salt the ricotta after 8hrs in the fridge to draw out more moisture. Add some roasted red or banana peppers for some acidity to cut the fat richness.
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I bet tea cake muffin pans for a party appetizer would be great. Maybe salt the ricotta after 8hrs in the fridge to draw out more moisture. Add some roasted red or banana peppers for some acidity to cut the fat richness.
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Catherine
Im in the US and flour is hard to find right now. However, I went to a Korean market in my city and they had unbleached wheat flour Just a heads up for anyone looking for flour thats scarce in regular supermarkets.
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Im in the US and flour is hard to find right now. However, I went to a Korean market in my city and they had unbleached wheat flour Just a heads up for anyone looking for flour thats scarce in regular supermarkets.
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