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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-19-2011, 04:02 PM | #1 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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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 |
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02-19-2011, 04:05 PM | #2 |
Phizzy
Join Date: 10-05-08
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Name/Nickname : Gore (surprise!)
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Thank you! I love ricotta pie, and that sage pie looks heavenly.
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02-19-2011, 04:35 PM | #3 |
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Join Date: 09-18-10
Location: West Chester, Pennsylvania
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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
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02-19-2011, 04:52 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That is fantastic looking. Love a white pie myself
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02-19-2011, 06:08 PM | #5 |
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Both the pies look great. Have you tried the ricotta pie as a dessert with strawberries and honey ?
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02-20-2011, 12:22 PM | #6 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I know I would dig that!
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02-20-2011, 12:39 PM | #7 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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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!
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02-20-2011, 02:05 PM | #8 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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Wow, never seen that before. Very rustic looking... in a really good way!
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02-20-2011, 02:09 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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.
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02-20-2011, 04:42 PM | #10 |
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Name/Nickname : Captain Ron
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Nice pies! the sage one really looks great!
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02-20-2011, 04:57 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Excellent work, makin me want some pie
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02-20-2011, 06:13 PM | #12 | |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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Quote:
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02-20-2011, 06:17 PM | #13 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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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
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