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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses, Season 4
White Pie with Mushrooms
Source: Nikki Cascone, Top Chef Season 4
rate this recipe:
White Pie with Mushrooms & Truffle Oil
Prep Time: one hour and 15 minutes
Serves: 4-5
Directions:
Sauté morels and criminis in two tablespoons olive oil and garlic over medium heat. Set aside. Rinse parsley and watercress, spin dry and chop; chill and reserve.
In small bowl, mix ricotta with one tablespoon olive oil, salt, pepper and some parsley for garnish and color. Chill and reserve.
In bowl, mix remaining chopped parsley and watercress with salt and pepper to taste, a few drops truffle oil and a few drops extra virgin olive oil. Chill and reserve.
To Assemble Pizza:
Layer pizza crust with compte cheese, pecorino, romano and toscano. Randomly place dollops of ricotta around pie. Mix mushrooms, parsley and watercress mixture and place all over pie (surround ricotta without covering). Sprinkle with salt and pepper. Preheat oven and cook for 45 minutes at 550 degrees. Drizzle truffle oil over pie just before serving.
Ingredients:
1 cup dried or fresh morels (soaked to remove grit), chopped
1 1/2 cups crimini mushrooms, chopped
3T olive oil
2 cloves garlic, chopped
1 bunch fresh parsley
1 bunch watercress
1 cup fresh ricotta cheese
1T salt and pepper
1T white truffle oil
1/2 cup extra virgin olive oil
Pizza crust
1 1/2 cups compte cheese, shredded
1/4 cup pecorino, romano or toscano, shredded
Comments
Firesign wrote:
From the exceptionally doughy appearance of this pie on the show, it looked like a brick of styrofoam. Since most Chicagoans were groaning at what looked like collective ignorance, a stuffed pie is made with TWO crusts. The bottom is only thick enough to support the filling (meat, cheeses, veggies and sauce) and shouldn't be 80 ply monsters as seen on the show. After the filling is added, a second, paper-thin layer of dough is added to the top and then covered with sauce. The sauce within the pie and on top keeps the top dough layer soft and moist - just a membrane to hold in the filling and flavors. Making a white pie with no (liquid) at all and enough dough to plug the Grand Canyon guarantees a slice that's like sawdust. Dorothy, you're not in Kansas anymore.
posted on March 13, 2008 at 11:58 AM
Susie wrote:
Aside from the dough - which I wouldn't duplicate even if I could - and a few tweaks due to local produce availability (arugula for watercress/shiitake for crimini) - this is a delicious recipe. Loved the touch of truffle oil.
posted on March 21, 2008 at 8:07 AM
Amanda wrote:
Firesign, you have the stuffed pizza all wrong. If you truly are from Chicago then you know that a stuffed pizza is made just how everyone has made them but Giordanos and a few others put the extra layer of dough on there but a true stuffed pizza doesnt have that. We have gotten used to pan pizza or stuffed but really its always stuffed but a few chosen ones have changed it up.
posted on April 17, 2008 at 12:27 PM