pecorino with crispy sage pie. ricotta pie

Zippylip · 02-19-2011, 04:02 PM

pecorino and crispy sage pie. This was a 24 hour cold rise dough (was supposed to be 4 day but forgot to get it going this week

) with mozzarella and grated pecorino. Next, add thinly sliced pecorino for a different texture & more flavor along with olive oil soaked fresh sage leaves & black pepper:

about 6 minutes later at 650

next up, ricotta pie. Drain 15oz of whole milk ricotta & mix in a healthy dose of pecorino, brush the dough with olive oil, then spread the cheese on & to the cooker:

Have a great weekend all, Marc

Gore · 02-19-2011, 04:05 PM

Thank you! I love ricotta pie, and that sage pie looks heavenly.

Zippylip · 02-19-2011, 04:35 PM

thanks Gore, it was unbelievably tasty. The large sections of pecorino are really concentrated & the sage almost fries in the olive oil so it gets crispy, the two together are just outstanding

bluetang · 02-19-2011, 04:52 PM

That is fantastic looking. Love a white pie myself

Big Frank · 02-19-2011, 06:08 PM

Both the pies look great. Have you tried the ricotta pie as a dessert with strawberries and honey ?

Phubar · 02-20-2011, 12:22 PM

I know I would dig that!

Moose · 02-20-2011, 12:39 PM

This is so weird...I found the duplicate of this post on another forum I stumbled upon yesterday and actually copied it because it looked SO good, and then it turns up here...

That sage pizza looks divine and I'm going to do this next time I fire up my FrankenWeber Pizza kettle.

Thanks for the inspiration and sharing this here!

El Lobo · 02-20-2011, 02:05 PM

Wow, never seen that before. Very rustic looking... in a really good way!

gtr · 02-20-2011, 02:09 PM

Dang! That really looks great - I love white pie. Did the shorter time for rising have any effect on the crust? Doesn't look like there's any problem at all.

Ron_L · 02-20-2011, 04:42 PM

Nice pies! the sage one really looks great!

landarc · 02-20-2011, 04:57 PM

Excellent work, makin me want some pie

Zippylip · 02-20-2011, 06:13 PM

Quote:

Originally Posted by Moose

This is so weird...I found the duplicate of this post on another forum I stumbled upon yesterday and actually copied it because it looked SO good, and then it turns up here...

That sage pizza looks divine and I'm going to do this next time I fire up my FrankenWeber Pizza kettle.

Thanks for the inspiration and sharing this here!

Moose, I've been a member at the egghead forum for quite some time, only found the Brethren more recently. Anyone that appreciates cooking outdoors over charcoal is where I like to be. The posts here tend to be somewhat shorter as it is more difficult to get the pictures on here. Anyway, glad to hear you enjoyed the post, do give it a try, you won't be disappointed, Marc

Zippylip · 02-20-2011, 06:17 PM

Quote:

Originally Posted by gtr

Dang! That really looks great - I love white pie. Did the shorter time for rising have any effect on the crust? Doesn't look like there's any problem at all.

gtr, the shorter time does have some effect. In this case it hadn't risen quite as much as it would've (I actually popped it in the oven on warm, about 100 degrees for about 30 minutes to get it moving). Otherwise, it worked just fine, came out tasty with nice air & good color, we were happy with the results

02-19-2011, 04:02 PM	#1
Zippylip Full Fledged Farker Join Date: 09-18-10 Location: West Chester, Pennsylvania	pecorino with crispy sage pie. ricotta pie pecorino and crispy sage pie. This was a 24 hour cold rise dough (was supposed to be 4 day but forgot to get it going this week ) with mozzarella and grated pecorino. Next, add thinly sliced pecorino for a different texture & more flavor along with olive oil soaked fresh sage leaves & black pepper: about 6 minutes later at 650 next up, ricotta pie. Drain 15oz of whole milk ricotta & mix in a healthy dose of pecorino, brush the dough with olive oil, then spread the cheese on & to the cooker: Have a great weekend all, Marc

02-19-2011, 04:05 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Thank you! I love ricotta pie, and that sage pie looks heavenly. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-19-2011, 04:52 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That is fantastic looking. Love a white pie myself __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-19-2011, 06:08 PM	#5
Big Frank Full Fledged Farker Join Date: 08-21-09 Location: Meredith NH	Both the pies look great. Have you tried the ricotta pie as a dessert with strawberries and honey ? __________________ Frank [COLOR="Green"][COLOR="SeaGreen"][/COLOR][/COLOR] Blaz'n Grill Works -Grand Slam 22.5" WSM -UDS (Pat) 22" weber Weber Genesis S-330 Camerons Stovetop Smoker Super-Fast Splash-Proof[COLOR="Red"] RED[/COLOR] Thermapen [FONT="Verdana"][COLOR="SeaGreen"][B] [I] Imbas Certified MOINK Baller [/B][/I] [/COLOR][/FONT] ______________________________________________________________________________________________

02-20-2011, 12:22 PM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I know I would dig that! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-19-2011, 04:35 PM	#3
Zippylip Full Fledged Farker Join Date: 09-18-10 Location: West Chester, Pennsylvania	thanks Gore, it was unbelievably tasty. The large sections of pecorino are really concentrated & the sage almost fries in the olive oil so it gets crispy, the two together are just outstanding

02-20-2011, 12:39 PM	#7
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	This is so weird...I found the duplicate of this post on another forum I stumbled upon yesterday and actually copied it because it looked SO good, and then it turns up here... That sage pizza looks divine and I'm going to do this next time I fire up my FrankenWeber Pizza kettle. Thanks for the inspiration and sharing this here! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-20-2011, 02:05 PM	#8
El Lobo is one Smokin' Farker Join Date: 01-18-11 Location: Great White North	Wow, never seen that before. Very rustic looking... in a really good way!

02-20-2011, 02:09 PM	#9
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Dang! That really looks great - I love white pie. Did the shorter time for rising have any effect on the crust? Doesn't look like there's any problem at all. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

02-20-2011, 04:42 PM	#10
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice pies! the sage one really looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-20-2011, 04:57 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Excellent work, makin me want some pie __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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