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BIBA'S PIE OF FOUR TASTES




Source of Recipe


Teri's Kitchen


Recipe Introduction


This recipe is from Biba Caggiano. I got the ingredients from one of her television shows, but don't know which book it is from. It is excellent. I added some choices for the meat and cheese. Others could be used if you prefer. Biba uses the basic pie crust shown below for both sweet and savory dishes. You could substitute your favorite crust, but the wine gives it a very special flavor.




List of Ingredients




1 recipe for double crust pie dough (see below)
5 large red bell peppers
1 package (10 ounces) frozen leaf spinach, thawed and drained
2 tablespoons butter
Aproximately 1 tablespoon cream
1/3 cup freshly grated Parmesan cheese
3/4 pound proscuitto, ham or salami sliced thin
1 pound Italian Fontina, Provolone or Asiago cheese, sliced thin
1 egg, lightly beaten


Recipe



Make the pie dough and chill as directed. Roast the peppers under a very hot broiler, on a grill or over a gas flame until skin is well charred. Place in a plastic bag until cool enough to handle. Remove the skin, cut into slices about 1-inch thick; drain well. Sauté the spinach in the butter until tender. Drain excess liquid; add the cream (just enough to moisten slightly) and Parmesan cheese.

Preheat oven to 375° F. Roll half of the pie dough and place in the bottom of a 10-inch springform pan, making certain the edges come up over the sides of the pan. Place a layer of meat slices in bottom. Top with some of the spinach, then peppers and then cheese. Continue to layer, ending with cheese slices. It should make 3 layers in all. Roll out remaining dough and place on top. Crimp together the edges of the bottom and top crusts. Brush the top with the beaten egg; prick so that steam can escape. Bake until crust is golden and done, about 1 hour or more. Allow pie to cool at least 15 minutes before serving. It is also delicious at room temperature.

PIE CRUST

2 cups flour
2/3 cups (5 ounces) unsalted butter, cold
Pinch of salt
1 large egg, lightly beaten
1/3 cup dry white wine, chilled
Place flour in processor bowl with metal blade. Cut butter into small pieces and add to flour. Process, using a pulsing action, just until crumbly. Add the salt and egg. Start processor and add the wine through the feed tube gradually until the dough gathers loosely around the blade. Remove from processor and shape into 2 equal balls. Wrap each with plastic wrap and place in refrigerator for at least 1 hour or until ready to use. Dough can be refrigerated for several days.

Notes: If making dough by hand, the butter should be at room temperature. For a sweet dough, omit the salt and add 2 tablespoons sugar.

Serves 6-8.