Crostata di Fagiano

Name: Crostata di Fagiano (Pheasant Pie)
Cuisine: Italian
Ingredients: 1 teaspoon minced fresh marjoram; 9 juniper berries, crushed flat with the side of a knife; ⅓ cup dry white wine; 1½ teaspoons chopped fresh leaves of sage; ½ onion, finely chopped; 1 small pheasant (about 1¾ to 2 pounds), quartered; 1 teaspoon minced fresh thyme; 7 tablespoons (3½ ounces) unsalted butter; 1 egg yolk beaten with a little warm water; 1 egg yolk beaten with a little warm water; 10 tablespoons (5 ounces) unsalted butter; 1 egg, lightly beaten; 1½ ounces dried porcini mushrooms; 2 cups warm water; 1½ scant cups (7 ounces) all-purpose or unbleached all-purpose flour; 1½ scant cups (7 ounces) all-purpose or unbleached all-purpose flour; ½ teaspoon salt; 1 scant cup (3½ ounces) freshly grated Parmigiano-Reggiano cheese; Freshly ground black pepper; 7 tablespoons (3½ ounces) diced pancetta; 1 tablespoon extra-virgin olive oil; 3 cups water; Salt; 1½ cups (7 ounces) fine-grind polenta; 1 cup half-and-half

Pheasant Pie

Preparation info

Serves
8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

A spectacular dish, served for centuries in great houses of Lucca, this savory pie is stuffed with pheasant, porcini mushrooms, pancetta, even some polenta and Parmigiano-Reggiano cheese. Although it is a lot of work, this piatto unico, or one-dish meal, is an extravaganza that can be made ahead and frozen. Laura Mansi Salom makes it for buffet dinners because it is easy to serve to a group.

Ingredients

Europe
Italy
Main course

Ingredients

Method