Shrimp Saffron Pie with medieval spices
List of Ingredients
For the dough:
4 cups unbleached all-purpose flour
1/2 pound lard or unsalted butter, chilled and cubed
1 egg, beaten
For the filling:
1 cup raisins
1 pound shrimp, shelled and deveined
2 tablespoons minced basil
2 tablespoons minced Italian parsley
2 tablespoons minced chervil
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 cups blanched almonds
1/2 teaspoon saffron
salt
pepper
1 tablespoon sugar
Recipe
Make the dough: Combine the flour and salt on a counter and work in the lard or butter until the mixture resembles coarse meal; you may need to add a little cool water for the dough to come together. Cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
Make the filling: Soak the raisins in warm water to cover for 1 hour; drain. Meanwhile, bring a pot of water to a boil and cook the shrimp until opaque, about 1 minute; drain and cool. Combine the shrimp with the raisins and herbs in a bowl. Mix the ginger, cinnamon, nutmeg, and cloves, and add half to the shrimp; reserve the rest. Grind the almonds until fine and powdery in a food processor. Dilute the saffron in 2 cups of hot water and add to the almonds; process until milky and smooth. Stir into the shrimp,
and season with salt and pepper.
Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8". Line a buttered 9" springform pan with the larger circle, fill with the shrimp mixture, and close with the smaller circle. Brush with the beaten egg, sprinkle with the remaining spices and the sugar, and bake 35 minutes, or until the dough is golden brown and crisp. Serve hot. Serves 4
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