Friday, July 15, 2011

MORTADELLA PORK PIE, Recipe for Charcutepalooza #7

This is a variation of a crustless meat pie found in The Silver Spoon, which calls for veal instead of pork.

So here’s the strategy, formula, and technique for a small pie. For a larger pie, increase quantities and cooking time as needed.

Slices of pork shoulder, about ½- 1” thick
Thick slices if mortadella
Thin slices of ham
Grated parmesan cheese
2 eggs, beaten
Bay Leaves

Place bay leaves in bottom of deep pan or dish.
Between two sheets of plastic wrap, pound pork with mallet, can, or jar to about ¼ inch thick, and trim to size of dish.
Place a piece of pounded pork in the bottom of dish, on top of bay leaves.

Sprinkle with grated parmesan, and then make a layer of mortadella, followed by a layer of ham.
Spread some beaten eggs on top of ham layer, and sprinkle a small amount of parmesan cheese on eggs.
Continue to layer meat, cheese, and eggs in this way to the top of the dish, finishing with a layer of eggs.

Cover with foil, place in a pan, and fill with water to halfway up dish. 

Bring water to a boil, turn to a simmer, and cook on a very low heat for about 1 ½ hours. Remove cover and continue to cook on low to cook out any extra moisture in pie. Eggs should be set.

Turn pie to a plate and place a weight on it for an hour. Chill and serve in slices.

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