Sunday, February 17, 2019
Taillevent's Tourte Parmerienne or Parma Pie
Taillevent has you put some meat on top to hold everything in and the banner in place, but I really wanted a more finished look on top, so I made a lid. And further filled it will very gelatinous stock so it hold together a bit better.
Inside is a wonderful combination of cooked finely chopped pork shoulder witha bit of fat, raisins soaked in port, pine nuts, cinnamon, mace and nutmeg, pepper. The filling is exquisite.
The crust is a hot water suet with water and both whole wheat and bread flours. Letting it cool now!