"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-27-2012, 12:22 PM   #11
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Have u selected your Savoury Dough ?

Luca, Buonasera,

Do you have the dough recipe selected yet ?

Do you plan to make from scratch ?


Ciao,
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-27-2012, 12:47 PM   #12
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by Luca Lazzari View Post
Sounds good! We could call this a "pastizza"...

LOL. How big is your breakfast appetite?

Pasta Pie | Noble Pig

http://cookingwithbrandy.com/wp-cont...1/dsc05648.jpg
__________________

__________________
Cerise is offline   Reply With Quote
Old 07-27-2012, 12:56 PM   #13
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Luca,

Have you ever heard of an Empanada Gallega ? This is a savoury tart, filled with tuna, tomato, onion, garlic, bell peppers, leek and small pasta of choice or even rice filled ...

It is delicious as the savoury pie is Crisp, and egg brushed with the white of an egg and baked.

If interested, I shall post it and post photo.

Kindest, Ciao.
Margaux
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-27-2012, 01:29 PM   #14
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Margi Cintrano View Post
Buonasera Luca,

Firstly, in the Ethnic Section, I posted two Savoury Pies, one of which is Provençal ... The second is ... from Alsace ... Number 3, could be a lovely Calzone, filled with pasta and 4 cheeses !
Dalle alpi ai pirenei, as we say here!
(from the Alps to the Pyrenees)

Quote:
Originally Posted by Margi Cintrano View Post
Luca, Buonasera,
Do you have the dough recipe selected yet ?
Do you plan to make from scratch ?
No way, I'm too lazy... I want to do some experiments, so I'll use those beautiful ready pastry rolls. It's really difficult to unfold them, they're so sticky, but you spare a lot of time and they're usually decently good, for me.

Quote:
Originally Posted by Margi Cintrano View Post
Luca,
Have you ever heard of an Empanada Gallega ? This is a savoury tart, filled with tuna, tomato, onion, garlic, bell peppers, leek and small pasta of choice or even rice filled ...
It is delicious as the savoury pie is Crisp, and egg brushed with the white of an egg and baked.
If interested, I shall post it and post photo.
Never! And yes, I'm interested, I LOVE leeks

Ciao carissima e grazie mille
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 07-27-2012, 02:06 PM   #15
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Luca,

I shall post the Galician Empanada for you over wkend ... This is gorgeous ... and if you prefer, you can sub sausages, bell peps, and rice or pasta ... Very Versatile ...

Yes, I have a Photo or two of this that I have made in Madrid.

Kindest.
Ciao.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-27-2012, 06:18 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
Quote:
Originally Posted by Cerise
This sounds ridiculously yummy....
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-28-2012, 05:20 AM   #17
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Galician Savoury Pie - Empanada Gallega

Buon Giorno Luca,

Since the time of the Goths, this 7th century variety of empanada has been reflecting the coastal and interior traditions of the NW Galicians in the Iberian Peninsula.

Empanadas were typically Pilgrims and Shepherds fare, the pastry protecting the fillings.

In 1611, Francisco Martínez Motiño in the Arte de Cocina, Pastelería, Vizochería y Conservería featured his version using sardines, which is still very popular today.

Here is the recipe ... Photo to be posted this weekend ...

EMPANADA GALLEGA - GALICIAN SAVOURY PASTRY ...

dough ...

50 grams or 1 pound all purpose flour
1/2 cup olive oil ( 4 fl. oz. )
1/2 cup ( 125 ml. ) whole milk
salt to taste

filling 1 ...

3 fl. oz or 90 ml. olive oil
2 large onions ( I use Galician sweet ) peeled and chopped finely
3 leeks finely chopped
1 kilo fresh de-seeded, peeled and finely chopped fresh ripe red tomatoes
500 grams of Tuna packed in Olive Oil
1 egg: beaten for brushing the pastry dough
3 large red bell peppers finely chopped
2 large green bell or 4 Italian horn shaped peppers finely chopped
3 garlic cloves minced
black olives sliced and depitted
capers ( a few )
freshly black and green and rose peppercorns grinded
pinch oregano
1 tblsp. basil finely chopped
1 tablsp. parsley finely chopped
1 tblsp. finely chopped thyme or dried 1 tsp.
*** tiny pasta of choice

1. preheat oven 220 degrees centig or 425 farenheit degrees ( GAS 7 )
2. Mix flour, oil and milk and a pinch of salt together thoroughly
3. transfer to a lightly floured surface and knead to form a smooth dough
4. wrap in a clean kitchen cloth and place in the refrigerator for 1/2 hour
5. while the dough is resting, prepare filling
6. heat oil in large skillet and sauté the onion, bell peppers and leeks for 10 mins. until tender firm
7. add the tomatoes and cook 10 mins. and then, the olives and capers
8. take the dough out of refrig. and divide it in two pieces
9. roll out the large piece on a floured surface to a thickness of 1/2 inch or 1.5 cm. to fit a large baking sheet and spread the filling, and then the tuna on top spread over the veggies.
10. roll out other half of dough and then lay it on top of the pie, and press edges together to make a crust. This is usually prepared in rectangle. Brush the corners and sides with the beaten egg to prevent filling from oozing out.
11. prick the centre of the pie, then brush all over with egg and transfer to oven
12. bake for 15 mins. and then turn heat down to 200 degrees centig or 400 farenheit ( Gas 6 ) and bake for 30 minutes longer.

SERVE WITH A PROSECCO DOC SPARKLING WHITE WINE AND A GREEN SALAD ...

*** I have two others; one is a sausage and ham filled one and one is a chicken, leeks and mushrooms one ... These all can have some cooked al dente tiny pasta or rice inside if you wish ...

SEMPRE,
CIAO,
MARGAUX.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-28-2012, 06:56 AM   #18
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Margi Cintrano View Post
Buon Giorno Luca,

Since the time of the Goths, this 7th century variety of empanada has been reflecting the coastal and interior traditions of the NW Galicians in the Iberian Peninsula.

Empanadas were typically Pilgrims and Shepherds fare, the pastry protecting the fillings.

In 1611, Francisco Martínez Motiño in the Arte de Cocina, Pastelería, Vizochería y Conservería featured his version using sardines, which is still very popular today.

Here is the recipe ... Photo to be posted this weekend ...

EMPANADA GALLEGA - GALICIAN SAVOURY PASTRY ...

dough ...

50 grams or 1 pound all purpose flour
1/2 cup olive oil ( 4 fl. oz. )
1/2 cup ( 125 ml. ) whole milk
salt to taste

filling 1 ...

3 fl. oz or 90 ml. olive oil
2 large onions ( I use Galician sweet ) peeled and chopped finely
3 leeks finely chopped
1 kilo fresh de-seeded, peeled and finely chopped fresh ripe red tomatoes
500 grams of Tuna packed in Olive Oil
1 egg: beaten for brushing the pastry dough
3 large red bell peppers finely chopped
2 large green bell or 4 Italian horn shaped peppers finely chopped
3 garlic cloves minced
black olives sliced and depitted
capers ( a few )
freshly black and green and rose peppercorns grinded
pinch oregano
1 tblsp. basil finely chopped
1 tablsp. parsley finely chopped
1 tblsp. finely chopped thyme or dried 1 tsp.
*** tiny pasta of choice

1. preheat oven 220 degrees centig or 425 farenheit degrees ( GAS 7 )
2. Mix flour, oil and milk and a pinch of salt together thoroughly
3. transfer to a lightly floured surface and knead to form a smooth dough
4. wrap in a clean kitchen cloth and place in the refrigerator for 1/2 hour
5. while the dough is resting, prepare filling
6. heat oil in large skillet and sauté the onion, bell peppers and leeks for 10 mins. until tender firm
7. add the tomatoes and cook 10 mins. and then, the olives and capers
8. take the dough out of refrig. and divide it in two pieces
9. roll out the large piece on a floured surface to a thickness of 1/2 inch or 1.5 cm. to fit a large baking sheet and spread the filling, and then the tuna on top spread over the veggies.
10. roll out other half of dough and then lay it on top of the pie, and press edges together to make a crust. This is usually prepared in rectangle. Brush the corners and sides with the beaten egg to prevent filling from oozing out.
11. prick the centre of the pie, then brush all over with egg and transfer to oven
12. bake for 15 mins. and then turn heat down to 200 degrees centig or 400 farenheit ( Gas 6 ) and bake for 30 minutes longer.

SERVE WITH A PROSECCO DOC SPARKLING WHITE WINE AND A GREEN SALAD ...

*** I have two others; one is a sausage and ham filled one and one is a chicken, leeks and mushrooms one ... These all can have some cooked al dente tiny pasta or rice inside if you wish ...

SEMPRE,
CIAO,
MARGAUX.
500 grams?
Serves 4?
__________________
justplainbill is offline   Reply With Quote
Old 07-28-2012, 08:50 AM   #19
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Margi Cintrano View Post
Buon Giorno Luca,

Since the time of the Goths, this 7th century variety of empanada has been reflecting the coastal and interior traditions of the NW Galicians in the Iberian Peninsula.

Empanadas were typically Pilgrims and Shepherds fare, the pastry protecting the fillings.

In 1611, Francisco Martínez Motiño in the Arte de Cocina, Pastelería, Vizochería y Conservería featured his version using sardines, which is still very popular today.
...
THANK YOU, GRAZIE!

This morning I read that a olla de liebre recipe from Francisco Martínez Motiño (or Montiño) probably was the base on which Italian scalco (chief steward) Antonio Latini prepared an oglia alla Spagnola, similar to present cocido Madrileño, to please his master Don Stefano Carrillo Y Salcedo, the regent of Naples around 1670. And they didn't have the World Wide Web!

PS This implies that old olla de liebre is somewhat similar to present cocido Madrileño. Let's open another thread about this
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 07-28-2012, 08:51 AM   #20
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Cerise View Post
BIG enough for me and Bobby McGee! (I'll eat Bobby's breakfast, too)

Awesome photographs, gorgeous recipe, THANKS a lot!
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Reply

Tags
pasta, pie, recipe

Thinking about making some pasta pie... I'm not exactly a master in pie-making, but I can get some eatable dish out of potatoes, eggs, parmigiano, spices + other vegetables. This morning, eating a slice of a pie I made yesterday, I was thinking about putting some pasta in. I think I'll try adding some pre-cooked short pasta like farfalle or fusilli (not the hollow, tubular ones), to the mix and see what happens. Any idea or advice? Thanks :smile: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.