Wednesday, October 28, 2009

renee's garlic pie

Does garlic keep the vampires away * wish I could ask Edward* This is so yummy :) Better eat something else Bella ;)

For the dough

2 cups all-purpose flour
12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan

For the filling

5 garlic cloves, peeled
1 1/2 cups freshly grated pecorino romano cheese
3/4 lb pancetta, cut into 1/4 inch cubes
3 eggs
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

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 400°F. 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.

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