From My
Italian Heart: Recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.
There was sufficient pastry dough left over
from a previous cooking time to make another pie so I got stuck into this one.
A kilo of pumpkin was cut up, placed in a
baking tin, seasoned and sprayed with a little oil and put into a 180ªC oven to
bake. When it was done—about 20 minutes—it was taken out and left to cool.
While it was cooling a leek was cut up finely and chopped and sautéed.
The pumpkin now went into a bowl to be
mashed. The cooked leek was added together with about a cup of grated parmesan
cheese and another cup of gruyere cheese. Two eggs were beaten and stirred in.
 |
| The pie was served with Egyptian roasted Brussels sprouts. |
The dough was now halved and rolled out in
two sections: one for the base and one for the top. This was a bit of a mistake
for there was really only enough for a base but I persevered rolling it out
thinly to make both. The result was that when the pie cooked the top shrank and
became a disk sitting on top of the filling. The taste wasn’t affected though.
The pie was cooked in a 180ªC oven for about
40 minutes.
Though the pie was fine enough to eat it
didn’t really do a lot for me. I think I prefer sweet pumpkin pies. I soon
found that getting through a slice slowed me down and I didn’t want to finish
it. It was really filling and had a texture that filled the mouth somehow.
Possibly it needed something in it that would add a little variety, perhaps
something crunchy.
Taste: ✔✔
Ease of
cooking: ✔✔✔
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