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Basque Pork and Green Pepper Pie
1 lb Lean pork roast (cut into 1/8 Inch by 3inch strips)
1/2 ts Dried oregano
1/4 ts Crumbled saffron threads
1/4 c Minced Italian parsley
2 Cloves garlic, minced
1/2 c Spanish olive oil
2 Onions sliced
3 Green bellpeppers, peeled, seeded, and cut into 1/2 Inch strips
1/4 c Dry white wine
Pastry for 9 inch, 2 crust Pie
In bowl, toss pork with oregano, saffron, parsley, garlic, and 1/4 cup
olive oil. Cover bowl and let pork marinade overnight, turning
occasionally. Heat 1/4 cup olive in Dutch oven or heavy skillet until
light haze forms. Add onions and green pepper and saute a couple of
minutes. Reduce heat to moderate,cover and cook 15 minutes. Remove
vegetables from skillet.Add pork and marinade, and cook over high
heat, stirring, 1 minute. Add wine and cook 1 to 2 minutes
longer.Remove from heat, add onions and peppers.Season to taste with
salt and pepper. When cool, spoon into uncooked pie shell, adjust top
crust and crimp edges. Bake in preheated F 400 oven for 10 minutes.
Reduce heat to F 350 and bake 45 to 50 minutes longer. Cut into
wedges when partially cool and serve warm.
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