Sunday, April 11, 2004

Pasta Bricolata

Pasta Briciolata (traditional Italian pastry), as modified by Heather Mosey for a medieval Italian recipe.

This makes a top and bottom crust, or a thick bottom crust. It can be used with any sort of pie filling. The recipe calls for a 375° oven, but it works in a 350° oven as well.

¼ cup pastry flour
¾ cup all-purpose flour
4 oz (one stick) sweet unsalted butter
Pinch of salt
Pinch of saffron, minced
4-5 tablespoons of cold water
Clean, damp towel

1. Sift the flour onto a board and shape into a mound. Cut the butter and arrange the slices over the flour. Let rest for ½ hour or until the butter softens.
2. Mix the butter and flour together using your hands.
3. Make a well and add the salt and saffron. Add 2 tablespoons of water, mix with a fork, and keep adding water until it is all absorbed.
4. Form the dough into a ball and knead gently for about 2 minutes until the dough is smooth and elastic. If you are making a top and bottom crust, divide the dough into two parts, one slightly larger than the other. Wrap the balls in the towel and put them in the refrigerator for at least one hour.
5. Dust the board with flour. Unwrap the dough and knead it for one minute. Then, roll the dough into a circle (or circles, if you’re making a top/bottom crust pie).
6. Carefully transfer the bottom crust to a greased pie pan, fill it with yumminess, and add the top layer, if there is one.

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