Author Topic: Post a Pic of Your Pie - Daily Update  (Read 107923 times)

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Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2580 on: Today at 10:02:29 PM »
Very nicely done Mitch.  Love the coloration on the cornicione. Esp like that asparagus pie and the margherita looks great too. 

edit - might have to "borrow" that asparagus combo on a pie in the near future if that's cool.

Of course you can....I originally got it from the Mugnaini cookbook.  It calls for:
1/3 cup grated fontina
1 teaspoon of grated Parmigiano-Reggiano
Roasted asparagus
truffle oil
parsley

This pie is really good, especially with the drizzle of truffle oil (if you like it).  My wife does not like truffle oil, so we dropped that.  And, then we decided the prosciutto would be good on top!  We usually tone down the fontina with mozzarella. 

Try it, but also try the original recipe.







Mitch

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2581 on: Today at 10:51:09 PM »
Of course you can....I originally got it from the Mugnaini cookbook.  It calls for:
1/3 cup grated fontina
1 teaspoon of grated Parmigiano-Reggiano
Roasted asparagus
truffle oil
parsley

This pie is really good, especially with the drizzle of truffle oil (if you like it).  My wife does not like truffle oil, so we dropped that.  And, then we decided the prosciutto would be good on top!  We usually tone down the fontina with mozzarella. 


Try it, but also try the original recipe.

Thanks for the recipe!

I very much like truffle oil, but its rich so I'll use it sparingly.  IMO, you plussed it with the prosciutto.   I'll give it a go at some point soon, although my next two pies are cheese only tests.  My last bake wasn't up to my standards so I gotta get back to basics for a bit.
Jeff

Online IllWes

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2582 on: Today at 11:38:17 PM »
24 hour cold rise
Garlic crust
San Marzano
Mozzarella
Basil