Our Guest Chef Spot for this week… Chef Julie Caproni’s Pizzagaina recipe. Julie and I had worked together for a while. She had Managed the Hard Rock Cafe in NYC. A great student of all music genre… I am looking to add more Guest Chef spots in the future with people I have worked with or know. So if interested send me a recipe, picture, and I will call you.
I had seen Julie’s Pizzagaina on Facebook and was so impressed I asked her to share it. So here it is…
1 Lb AP Flour by weight measure, use a kitchen scale
Pinch of salt
1/2 Lb sweet Butter, cold ( 2 sticks cut into small pieces )
Milk, as much as needed about a ¼ cup a little at a time till dough ball forms don’t over work, its ok to see chunks of butter in the dough, makes a better crust this way. Do not knead, if sticky add a little flour or if too dry add a little milk.
1 Lb Basket Cheese or Ricotta cheese either one works, Galbani is a good choice ricotta
3 Eggs +1 egg for the egg wash
Cut all the next ingredients to medium dice, you don’t want huge chunks
1/4 Lb Provolone – Sharp
1/4 Lb Mozzarella don’t use fresh in water, use dry like a polly-o
4 Tbs Grated Pecorino cheese
1/4 Lb Prosciutto
1/4 Lb Sopressata or a Genoa salami whichever you prefer, even pepperoni
1/4 Lb Mortadella
Fresh black pepper only!! NO SALT !!
Making the Dough
In a stand mixer, add the flour, salt and the butter cut in cubes.
Let the flour absorb all the butter. Add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
Let it rest for at least 30 min, wrapped in plastic wrap
Cut all the meats and cheeses in small cubes and put in a large bowl.
Add the grated Pecorino and mix.
Add the eggs and mix.
Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside.
Preheat the oven at 350F
Butter and flour a 9″ springform pan.
Cut a little less than 1/3 of the dough and set aside to make topping
With a rolling pin, roll the large piece of dough in a thin circle about ¼ inch thick
Place the dough over the springform pan so that it overflows the borders of the pan.
Add the filing and spread it evenly don’t press down just pat down the top or smack the pan on the counter to settle filling
With a sharp knife, cut the excess dough from around the border of the pan.
With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling egg wash the top of the pie and edges. When the pie is done let cool and remove ring, let rest and refrigerate. Best eaten when cold the next day.