Pizza Spaghetti Pie (Improved?)
Back on the old cheese discussion page, someone had posted a recipe for Pizza Spaghetti Pie. I tried it, but it had some ingredients which didn't really "work" for me. So I decided to adjust it and try again, and frankly it turned out a lot better. Now, the sauce recipe I did actually makes more than you need for this single pie, but that won't be a problem. You can always heat some and serve it on the side of the slice of pie. It's a far more meaty (and pepperoni-y) sauce, and it really makes a difference. Also, I've removed the sour cream from the original recipe and added a combo of mozzarella and Monterey Jack to toss into the spaghetti, and more on top. For the binder, I've kept the two eggs, but I've added two key items -- a couple ounces of the pasta water (chilled) which you use to bloom a packet of unflavored gelatin. It really tightens up the pasta in the pie.
Speaking of the pasta water, I season mine with a lot more than boring ol' salt. Pasta screams to have flavor built into it, and you can do that by adding some seasonings to the water, even a box of beef stock. That flavor will transfer into the binder as well, and you'll be surprised at how much of a positive difference this can make.
Since this is a Pizza theme, I recommend covering the top of the "pie" with more pepperoni, but to cut down on the grease you can always use the lower fat variety. When you're making the sauce you can use the regular stuff, but you will need to "blot" the excess grease from the top of the crock pot (a couple balled-up paper towels does the trick).
INGREDIENTS
Sauce:
1 Jar Spaghetti Sauce1 6 oz. Can Tomato Paste
1 11 oz. Can Petite-Diced Tomatoes
2 Lbs. Italian Sausage (sweet or mild)
1 6 oz. Package Reduced-Fat Pepperoni Slices
6 Garlic Cloves
1 Tbsp. Sweet Basil
1 Tbsp. Oregano
1 Tsp. Thyme
1 Tsp. Dried Rosemary
Spaghetti:
2 qt. Water1 qt. Beef Stock (Kitchen Basics)
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
1 Tbsp. Sweet Basil or "Italian Seasoning"
2 Tsp. Salt
1 Lb. Spaghetti (uncooked)
Pie/Binder:
2 oz. Reserved Pasta Water1 pkg. Unflavored Gelatin
2 Eggs
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sweet Basil
8 oz. Mozzarella
8 oz. Monterey Jack
1 6 oz. Package Reduced-Fat Pepperoni Slices
Recipe:
Skin the Italian Sausages. Heat a large frying pan (sprayed with Pam) on medium-high, then add the sausage. Break up the sausage with a spatula to the preferred consistency (I like mine a bit chunky but you might want a finer texture). Take the package of reduced fat pepperoni and quarter all the slices. You can use regular pepperoni if you wish, but you'll need to blot the fat out of the sauce during cooking (because there'll be a lot). Crush or mince the garlic. Grind the rosemary in a mortar and pestle until it is well crushed (pop in a pinch of Kosher salt to act as an abrasive if you like). Combine the sausage, pepperoni, spaghetti sauce, tomato paste, petite diced tomatoes, garlic and herbs in the crock pot. Set on high for 1 hour, then switch to low for 4 more hours. If you find excess fat floating on the top, blot with paper towels - you don't want this to be too greasy. Refrigerate overnight to meld the flavors (believe me, it's worth the wait).
The next day, prepare the pasta water in a large pot (water, stock, herbs and spices). Bring to a boil, then add the spaghetti. Cook as directed on the package, perhaps one minute less so it's slightly stiffer than al dente (remember, this will cook and absorb sauce at the end). Take off the boil and remove 2 ounces of the pasta water, then drain the pasta as you normally would. Do not chill under running water (you'll lose a lot of flavor that way). Instead, to cool it, take the sauce you refrigerated overnight and stir it into the pasta, a few large spoonfuls at a time, until you've got a pretty rich "mix" of sauce and pasta. Allow to cool, then put it and the pasta water in the fridge for at least 2 hours.
To build the pie, spray a springform pan thoroughly with Pam. Take the pasta water from the fridge, add the gelatin, and allow it to bloom (about 10 minutes). Stir with a fork to ensure full incorporation. Now, add the eggs, and beat well until fully combined. Add the salt, pepper and basil, stir some more. Pour over your spaghetti/sauce mixture and thoroughly combine. Now add half the mozzarella and half the monterey jack in, and again incorporate fully.
Spoon the mixture into your springform pan, and press down to avoid any voids or gaps. Smooth out the top. Add more of the leftover sauce (as I said, this batch makes more than you'll even need for this recipe, so reserve for serving on the side). Cover with the remaining cheese, then layer the pepperoni on top of that. You probably won't use all of it, but it'll keep in the fridge for other uses (I like to add the slices, julienned, to a salad for a bit of a protein boost, but that's just me).
Place the springform pan onto a rimmed baking pan, to catch any dripping fat from the top or the bottom. Bake in the middle rack at 425°F/220°C for about 40 minutes, or until the cheese browns and it looks pretty bubbly. If you want to be extra sure, use a thermal probe to check the interior temperature, which should be at least 170°F/75°C to ensure the egg mixture is thoroughly cooked and will set properly. Take out of the oven and let it set with a loose cover of foil for about 15 minutes to ensure it retains its shape when you unmold.
Using a serrated knife, gently slice the pie into 6 or 8 pieces. Serve with extra sauce, and a good crusty bread. Leftover slices can be chilled thoroughly and then vacuum-sealed for freezing (it keeps pretty well).
Please recommend this page & be sure to follow the Coconut Whisperer
No comments:
Post a Comment