Wow...this recipe requires planning, but its all worth it in the end. The crust has to be made...then allowed to rest overnight, or for at least an hour...then it gets rolled out, which I talked James into and then gets to rest again...for 30 minutes to overnight...next, bake pie crust for 13 minutes with aluminum foil covering the crust with beans in it. The crust gets baked naked for 3 more minutes, and washed with egg. Then you get to slice the onions and tomatoes, which I got James to do(he has to work for his food somehow)..., then you get to grate the cheese, which is always better fresh grated. We used medium cheddar and goat cheese. It was what I had. A slight miscalculation with the fontina led to none.... and I left the mozzerela at work. It was still great.
Don't forget the herbs, or to mix the mayo and egg yolk in there somewhere, and the herbs and breadcrumbs...then you get to layer everything...into a mountain of a concoction topped with bread crumbs, olive oil and parmigiano reggiano cheese, freshly grated...and bake for 50 minutes.
But guess what...you're still not done. It has to cool for at least 30 minutes...we gave in to the wonderful smells at 25 minutes...and dug in to an excellent dinner, without meat. But it was excellent and worth the effort...Next time, we will make this on a weekend, starting with the pie crust on Friday night.
I will have to make this recipe again, over a weekend, with the right cheeses on hand. It was entirely worth the wait. And shall make a great lunch tomorrow. YUM, vegetarian food to the max, and wonderful too. I will definitely make this recipe again.
No comments:
Post a Comment