Roman Pepper Pastry Crust Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1/4 tsp: Salt,
1/2 tsp: Coarsely ground black pepper,
1 Extra large: egg, beaten
4 tbsp: Water, approximately
1/2 cup: Packed down naturally rendered pork lard,
Directions:
Yield: 1-12 inch tart shell
"This is an excellent tart or panzerotti dough. The lard makes it
flaky, extremely flavorful, and easy to roll out."
1. Mix the flour, salt, and pepper together in a medium-sized bowl.
2. Mix the egg and 2 Tbspl of the water together in a small bowl.
3. Add the lard to the dry ingredients and rub the flour between the
palms of your hands until it is evenly distributed.
4. Stir in the egg-water mixture and work the dough with your hands
until it is smooth. Add the remaining water 1 Tbsp at a time if the
dough appears too dry.
5. Put the dough into an oiled bowl, cover the bowl tightly with
plastic wrap, and let it stand at room temperature for about 30
minutes before rolling it out.
Source: The Pizza Book by Evelyne Sloman, Times Books,
1984 Posted by Linda Davis
Source from luhu.jp
"This is an excellent tart or panzerotti dough. The lard makes it
flaky, extremely flavorful, and easy to roll out."
1. Mix the flour, salt, and pepper together in a medium-sized bowl.
2. Mix the egg and 2 Tbspl of the water together in a small bowl.
3. Add the lard to the dry ingredients and rub the flour between the
palms of your hands until it is evenly distributed.
4. Stir in the egg-water mixture and work the dough with your hands
until it is smooth. Add the remaining water 1 Tbsp at a time if the
dough appears too dry.
5. Put the dough into an oiled bowl, cover the bowl tightly with
plastic wrap, and let it stand at room temperature for about 30
minutes before rolling it out.
Source: The Pizza Book by Evelyne Sloman, Times Books,
1984 Posted by Linda Davis
Source from luhu.jp
Tags
Pizza