How To make Roman Pie
FOR THE MEAT LAYERS:
1 lb Cooked turkey or chicken *
1/4 lb Cooked ham
1/4 lb Cooked tongue
50 g Canned anchovy fillets
3/4 lb Mushrooms
1 lg Bunch parsley
Lemon juice A few black olives Canned consomme ** FOR THE PASTA LAYERS:
6 oz Macaroni
12 1/2 fl Milk
1/2 pt Single cream
1 oz Butter
1 oz Plain flour
4 oz Cheddar cheese
1 oz Parmesan cheese
*Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias
How To make Roman Pie's Videos
Roman-Style Pizza Is the Perfect Pie for Thin-Crust Lovers | Food Skills
In New York City, Neapolitan-style pizza gets a lot of shine. But there's another thin-crust pie from Italy that's worthy of a place in your pizza rotation. At Martina, Roman-style pizza is the main event—a dish defined by its thin, cracker-like crust, sparse layer of sauce, and evenly proportioned toppings. Left in the oven for an extra 30 seconds—an eternity in the eyes of a pizzaiolo—the pie develops a crispy exterior and perfectly charred underside. When at Martina, eat as the Romans do.
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KEY LIME PIE by Alison Roman | How To Make | From Dining In
This is a very easy and delicious recipe of Key Lime Pie, from Alison Roman's Dining In book -
Not just this recipe, but all the recipes of this book are very easy and delicious.
#keylimepie #best #alisonroman
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Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
RECIPE:
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I found my ultimate key lime pie recipe!
How to Make the Perfect Summer Pie | Home Movies with Alison Roman
Welcome to Pie 101! In this very special edition of home movies, we’re talking all things pie and breaking it down into steps to set you up for success in all your future pie-making endeavors. We’ll talk the very best pie crust, filling options, assembly methods, and the importance of baking (and cooling) your pie for longer than you think. There’s also a recipe for a tangy, excellent double-crust peach pie with honey, ginger, and lime in it for you.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Pie 101 (Welcome to Home Movies with Alison Roman)
0:10 Part I: Intro to Pie
1:22 Part II: Crust
4:30 Part II 1/2: The Fun Part
9:48 Part III: Prepping Your Space
11:46 Part IV: Making The Egg Wash
12:36 Part V: Preparing The Filling
17:30 Part VI: Assembling The Pie
24:14 Part VII: Baking The Pie
26:53 Part VIII: Eating The Pie
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Lillylongmans Roman Pie
A lighthearted look at how to make a pie with white meat leftovers and macaroni