Susie

Stracciatella alla Romana is a very simple soup, made with only a few ingredients that you probably already have on hand. It comes together so quick and easy, I find myself whipping it up often this time of year, especially on chilly days or when someone in my house is feeling under the weather.

Whip up a few eggs, drizzle them into a pot of boiling chicken broth as you whisk and watch as the soup takes shape in seconds. Add the cheese, a few cracks of ground pepper, nutmeg and a sprinkling of chopped parsley and you’re done. It’s a light meal, but packed with protein and it keeps me going all afternoon. Sometimes I add a handful of spinach to wilt in the broth, or if I want it to be a little more substantial, I will check the fridge for leftover pastina or any small pasta, or rice to toss in.

Stracciatella originated centuries ago in Rome. It’s name is derived from the Italian verb stracciare which means ‘to shred,’ referring to the shape of the whispy, beaten eggs as they cook in the broth. Interestingly enough, stracciatella can refer to a Roman soup, a gelato flavor (named after the shards of dark chocolate in the gelato), or a rich, creamy cheese made in Puglia.

Heat the chicken stock until it comes to a gentle boil. 

In a separate bowl, lightly beat the eggs. Then, whisk in the Parmigiano, and nutmeg, until combined. 

Whisk the simmering broth, while at the same time, slowly pour in the egg mixture. The eggs will cook almost immediately.

The seasoning will depend largely on the broth you are using, so and add salt and pepper, to taste.

Ladle the soup into bowls and top with freshly ground pepper, chopped parsley or a drizzle of olive oil.

Tagliatelle Bolognese is a hearty and comforting meat sauce that simmers over low heat for hours until it is soft and tender. The base of the sauce is a typical soffrito, sauteed onions, carrots and celery, then add the ground meats and tomato paste, deglaze with red wine, add a little chicken or beef stock and let it simmer over low heat until you are ready to serve. Add a cup of half and half at the end to round out all of the flavors. The result is a super velvety, rich, creamy meat sauce. Toss with the tagliatelle (or any pasta, really), top with freshly grated Parmigiano Reggiano and a sprinkling of chopped parsley and you have a complete meal.

There are so many reasons to love this recipe. For one, it doesn’t require much in the way of sides, except maybe a loaf of french bread, or a tossed salad. It can be as time consuming as you like. If you are looking for a slow Sunday in the kitchen, make your own tagliatelle from scratch while the sauce is simmering. If you’re looking for quick and easy, use a dry pasta. The preparation itself requires very little hands on time. Once you have all the ingredients in the pot, reduce the heat to a simmer and let time do the rest. Either way, your meat eating friends and family will love it!

And, to give credit where credit is due, the earliest recipe for Bolognese, was documented by Alberto Alvisi, in Imola, near Bologna, who worked as a cook for the local Cardinal Baranaba Chiaramonti, who later became Pope Pio VII. Alvisi’s recipe uses nine ingredients, lard, butter, onion, veal or pork loin, broth, flour, salt, pepper and cinnamon (which I was surprised to learn). The recipe has evolved over time, and it is assumed that returning British and American soldiers who served in the invasion of Sicily, Calabria and Apulia during World War II are responsible for its widespread popularity.

Alright, let’s get started!

 

To begin, add the olive oil to the bottom of a dutch oven or a large pot. When the oil is hot, add the onion, celery and carrots. Saute uncovered over medium heat for 5-7 minutes, stirring occassionally. Saute until the vegetables are soft and the onions are transluscent. 

Then, add the ground beef and ground pork, breaking with a fork, or potato masher. I recommend using 80%-85% lean ground beef. Reduce the heat to medium and saute the meat until it takes on a golden, nutty color, about 5-7 minutes. If brown bits are sticking to the bottom of the pan, that’s okay. It will add to the flavor. 

Add the tomato paste and mix well. Cook for about a minute, until the tomato paste is slightly sticky and turns brick red.  

Then, add the red wine to deglaze the pan and it allow it to reduce by half. Scrape up any brown bits that may have stuck to the bottom of the pan and incorporate them into the sauce. 

Next, add the stock, salt, pepper and oregano. I suggest starting with 1 teaspoon of salt and then adding more, to taste.

Stir the sauce, cover and then allow it to simmer on low for an hour and a half, or longer. I find the longer it simmers, the better it tastes. It allows the meat to break down, melting into the sauce and the result is a smoother, more tender sauce. That said, check on it occassionally. If it looks like it is getting too dry, add a little more stock.The sauce should not be sticking to the bottom of the pot.

When you are ready to eat, set a large pot of salted water to boil over high heat. Once the water is boiling, add the pasta and cook per package instructions until it reaches al dente.

While the pasta cooks, finish the sauce. Add the half and half and mix until it is incorporated. 

Taste and adjust the seasoning, as necessary. 

Then, gently toss the pasta with the sauce. If the sauce is too thick add a ladleful of pasta water to thin it to your desired consistency. Sprinkle chopped parsley over the top and some freshly grated Parmigiano Reggiano and enjoy! 

Bucatini all’Amatriciana is a traditional pasta dish that originated in the town of Amatrice, in the Lazio region of Italy. It became popular in the 19th and 20th centuries in Rome and has since become a Roman classic. It is made with guanciale (pork cheek), red chili flakes, a splash of white wine, tomato sauce, and pecorino romano. It comes together so quick, it makes for an easy and delicious weeknight meal.

Like many Italian recipes, the ingredients list is short, which makes it even more important to get your hands on the highest quality ingredients in order to yield the best results. Let’s begin by talking about the ingredients.

Guanciale: Guanciale is a cured meat made from pork cheek. Until recently, I have had trouble finding this in the US. If you can’t get your hands on guanciale, feel free to use pancetta as a substitute. While it has a slightly different flavor and texture, it is cured in much the same way and works well in this recipe.

Pecorino Romano: Pecorino Romano is a sharp, hard, salty, sheeps milk cheese, with a granular texture and a fascinating history, that I can’t help but share. Since it was easy to store and had a long shelf life, it was a vital food source for the Roman legionarii, and it’s production techiniques have been referenced by several Roman authors of the time, including Varro, Pliny the Elder, and Columella, who was a prominent writer on agriculture in the Roman Empire. The Roman legionarii were provided a ration of cheese, along with bread and farro, for sustenance. Pecorino Romano is still produced using the same traditional method. The wheels get salted numerous times by hand and are then aged for more than five months, until they develop a dry and granular texture and a strong taste.

Tomatoes: You can use whole tomatoes and crush them by hand, which is a more traditional method, or if you prefer a silky smooth sauce, substitute a high quality passata, or uncooked tomato puree that has been strained of seeds and skin.

Chili: Use a fresh or dried whole red chili or red pepper flakes. Either of these will do, just add a little at a time to control the heat to your liking.

Pasta Water: Hold on to that pasta water! It truly is the key to obtaining a creamy, silky sauce. You will use a ladle ful or more to balance out your sauce once the pasta is cooked.

One more tip before we get started. It is common in Italian kitchens to utilize a technique referred to as ‘mantecare,’ which can be loosely translated as, ‘whisk.’ It is essentially a process that creates a creamy sauce, or texture without the use of a fat, such as olive oil, butter or lard. This can be achieved by simply adding your al dente pasta to a sauce pan with the sauce, and a little bit of the starchy pasta water. Then, mix the pasta and sauce vigorously over medium high heat. I like to use long kitchen tongs or a long pasta fork. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Alright, let’s get started!

To begin, set a large pot of salted water to boil over high heat. When it is boiling, add the pasta and cook per package instructions until it is al dente. 

Next, heat olive oil in a large saute pan over medium high heat. Add the guanciale and brown for 5 minutes. Stir in the red pepper flakes and then deglaze the pan with white wine. Add the tomato sauce or crushed tomatoes and allow the sauce to simmer over low heat while the pasta is cooking. 

When the pasta has reached al dente, transfer it to the saute pan with the sauce, along with 1/4 cup of the pasta water. 

Cook over high heat, stirring vigorously over medium high heat. I like to use long kitchen tongs or a long pasta fork. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Once the pasta is done, turn off the heat and stir in the Pecorino Romano and serve immediately.

Cacio e Pepe, which translates to ‘cheese and pepper,’ is a traditional Roman dish made with Pecorino Romano, a sharp and salty sheeps milk cheese, and laced with spicy black pepper. It is a creamy pasta, yet prepared without the use of oil, cream or butter, if you can believe it. The preparation is the key. If you do not handle the ingredients properly, you could end up with a stringy, chewy, clumpy, dry mess of a dish, but not to worry, I will walk you through the recipe. It is not difficult to learn and once you understand the technique, your life will be forever changed!

Cacio e Pepe is made with four simple ingredients- fine quality black peppercorns, fresh and finely grated Pecorino Romano, a good dry pasta, and starchy pasta water. Since this dish only uses a handful of ingredients, I think it makes sense to talk about them in detail before we get started.

Choose a high quality dry pasta. As much as I love fresh pasta, a high quality dry spaghetti works best for this dish. You want to look for a spaghetti that has been extruded through a bronze die. Extruding through a bronze die is a slower process than, for example, extruding through plastic or silicon dies, and the result is a pasta with a rougher texture which allows the sauce to cling better. My go to dry pasta is DeCecco, but there are many others to choose from.

Use freshly grated Pecorino Romano. The most important thing to know about the cheese is not to use pre ground, pre packaged Pecorino. At first glance, using pre packaged grated Pecorino seems like the perfect short cut, but unfortunately, pre grated cheeses include preservatives that keep the cheese from clumping. While it may accomplish this task well, the additives also keep the cheese from melting into a smooth, homogenous sauce. Another quick note on the cheese, a fine grate is necessary for the the cheese to melt seamlessly into a creamy sauce.

Use freshly ground pepper. When it comes to pepper, choose whole peppercorns and crush or grind them yourself. Pre-ground pepper will not yield the flavor you are looking for. I use whole Telecherry black peppercorns. If you cannot find Telecherry, any whole black peppercorn would work as a substitute. You can use either a pepper mill, or a mortar and pestle. I prefer using the latter because I can see the peppercorns as they break and I can create the texture and consistency that I want– some larger, some finer. And, to extract the best flavor, it helps to toast the peppercorns prior to grinding. This helps to wake up the flavors, making them intensely fragrant.

Pasta Water. Until now, I have not considered pasta water to be an ingredient, but the longer I cook, the more I realize that it is, and an important one at that. Since the Pecorino is salty by nature, this is the rare instance where I would recommend going a little lighter on the salt in the pasta water. And, while it may seem obvious, I think it is worth mentioning, that the less water you add to the pot, the more concentrated the starch will be, which will ultimately help to thicken the sauce and help it cling to the pasta. For this reason, when filling your pasta pot, I would recommend using less water, as opposed to more. And, one final word on the water, don’t get rid of the pasta water until after you serve the pasta! Pasta water has come to my rescue countless times over the years! If the pasta sits a little too long before serving it can stiffen up. This is where the pasta water can work wonders! Drizzle a small amount over the top of the dish and jiggle the pasta around to loosen it up before everyone sits down. Unless they see you do it, no one will be the wiser!

While the traditional recipe only uses the ingredients above, I would be remiss not to mention that I tested this recipe with the addition of olive oil, as well. I had seen it done in other places, and since I am such a huge olive oil fan, I had to try it. The result? Amazing. So, here is an alternative for you to try.

Variation on the original: Add 1/2 cup – 1 cup pasta water, 1 – 1 1/2 tsp toasted ground black pepper, 2 cups cheese to an immersion blender. Start the blender and then add 1/4 c-1/2 c olive oil.

The olive oil adds a fruity note to the sauce and the added benefit is that the sauce doesn’t seize up. You can transfer it to a saute pan and keep it warm over low heat on the stove and then add the pasta to it. To my fellow olive oil lovers, this is silky, smooth, perfection!

You would think this amount of prep and instruction would lead to a time consuming and complicated recipe, but lucky for us, that is not the case. This pasta can be made, start to finish, in half an hour. Okay, I think I’ve said enough! Let’s get started!

To begin, set a pasta pot to boil over high heat and salt the water.

Next, finely grate the Pecorino Romano into a small heat safe bowl or saute pan and set aside.

When the pasta water comes to a boil, add the spaghetti and cook pasta per package instructions to al dente.

While the pasta cooks, make the cheese paste. Put the pepper and finely grated cheese into a heat safe bowl or saute pan, add a small amount of pasta water (3-4 Tbspns) and mix until you have a creamy paste.

Note: The heat from the pasta water is all the heat you will need to melt the cheese. Do not heat the mixture on the stove. In order to achieve the right consistency, the mixture needs a gentle heat source.

When the pasta reaches al dente, remove the pasta from the pot with a tongs or a pasta spoon, and add it to the mixing bowl or saute pan. It’s okay if the pasta retains some of the water because it will help to create the sauce.

Then, mix vigorously until you have a smooth and creamy sauce. If the sauce is too dry, add pasta water a little at a time, until you reach your desired consistency.

Creamy Mustard Tagliatelle with Spinach and Chicken makes a quick and easy weeknight dinner. The mustard gives the sauce a subtle tang that complements the dried thyme and with the addition of chicken and spinach, it’s a complete meal. I recommend pairing this with an egg pasta like tagliatelle because it adds a richness to the dish that pairs well with the cream sauce, but you could use any pasta you have on hand.

To begin, bring a large pot of salted water to a boil.

Then, get started on the sauce. Add olive oil to a large saute pan or dutch oven and bring to medium heat.

Season the cubed chicken and add it to the pan. Saute until the chicken is slightly browned and then remove it and set aside. (it may not be cooked through, but that’s okay because it will continue to cook in the sauce later).

If the saute pan is dry after removing the chicken, add a couple of more drizzles of olive oil. Then, add the chopped onion (or shallots) and saute until soft, about 3-4 minutes.

Deglaze the pan with white wine, scraping up the brown bits that stuck to the bottom of the pan. Allow the onions to simmer in the wine for about 5 minutes, until the alcohol burns off.

Then, add the stoneground mustard and stir. It will look a little lumpy, but it will dissolve as it continues to cook.

Next, add the chicken stock and heavy cream.

Add the thyme, salt, and pepper. Bring the sauce to a boil, and then reduce to a simmer. Taste to adjust seasoning.

Return the chicken and its juices to the pan and cook over medium high heat for about 5 minutes or until the chicken is cooked through. Reduce the heat to low. Add the spinach, stir and allow the sauce to simmer while you cook the pasta.

Cook the pasta to al dente, per the package instructions.

Transfer the pasta to the sauce and finish cooking in the sauce.

At this point, you can tailor the sauce to your desired consistency. To thin the sauce, add a small amount of pasta water at a time and stir. Alternately, you could thicken the sauce by transferring 1/2 cup of the sauce into a heat safe bowl and adding 1 Tbspn of cornstarch. Whisk until the lumps have dissolved and add it back to the sauce. Stir and the sauce will thicken within minutes.

Top with chopped fresh spinach for garnish and serve. Buon Appetito!

Focaccia Genovese (Fugassa in dialect) is a traditional flat bread which measures no more than 2 cm in height, and is crunchy on the outside and soft and tender on the inside. Although Fugassa Genovese is known world wide, the origins of this simple flat bread can be traced back to the beginning of the first millenium BC in north central Italy.

The word, “focaccia,” is derived from the Latin word focus, which translates to “domestic hearth,” leading historians to believe that it was traditionally a poor man’s meal, baked over coals in Roman times. When the Romans expanded their empire, focaccia left a foothold in the heart of all who tasted it, which is why versions of this delicious flatbread can be found in France, Spain and Europe. While the original fugassa was plain, over time, several variations emerged. Today, it is common to find fugassa topped with rosemary or sage, tomato, olive, or sliced onion. Fugassa is sold all over Genoa and eaten at all times of the day, at breakfast alongside a capuccino, accompanied by a good glass of white wine and a slice of salami, or as a snack.

It is worth mentioning that a traditional fugassa can take 15-20 plus hours to make. That said, this recipe is a delicious alternative for the home cook which could give any fugassa a run for its money! It incorporates a combination of bread flour and all purpose flour to achieve the right texture, and is topped with a mixture of salt water and olive oil (salamoia) before baking, which keeps the fugassa from drying out in the oven as it cooks.

Tips:

*Don’t overcook the fugassa or it will dry out. No longer than 10-15 minutes, depending on how powerful your oven is. If it is not cooked in that amount of time, you are better off raising the oven temperature than lengthening the cooking time.

*Remove the fugassa from the baking sheet as soon as it comes out of the oven or it will continue to cook from the heat of the pan.

*Heat helps the dough rise. If your house is cool, turn the oven on and put the bowl with the dough on top. I do this all the time just to help speed up the process. If it’s warm outside you can cover the bowl with plastic wrap and put it outside. This is what my Nonna did.

*I prefer to use insulated jelly roll pans when making this fugassa. They are just the right size for this recipe and the insulation protects the bottom of the fugassa from cooking too fast, keeping it soft and tender as it cooks.

*If you don’t have malt, you can substitute with brown sugar.

To begin, add the all purpose flour, bread flour, yeast, salt, malt, olive oil and water to the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 8-10 minutes, until it is smooth and elastic.

Grease a large bowl with olive oil and set aside.

Remove the dough from the mixing bowl, flatten it into a rectangle and fold in thirds. Then, transfer the dough to the bowl and roll it in the olive oil so it is coated in a thin layer. Then, allow the dough to rest, seam side down for 1 1/2 to 2 hours, or until it has doubled in size. 

Brush the fugassa pan with olive oil.

Using a rolling pin, stretch the dough into a larger rectangle to fit the pan and allow it to rise for another hour.

While the dough rises, preheat the oven to 450°F and make the salamoia. Add the salt, water and olive oil to a cup. Mix well and set aside. 

Once the dough has risen, using your finger tips, press into the dough to make the dimples. As you create the dimples, push the dough into the corners of the pan, if the dough has sprung back. 

Drizzle the salamoia over the top of the fugassa, being careful to avoid the edges so the liquid doesn’t leak underneath.

Bake for 10- 15 minutes, until the top is golden. Remove from the pan immediately so it does not continue to cook once you pull it from the oven. 

Brush the top with more olive oil and enjoy!

It’s been a while, hasn’t it? Too long, in fact. While I haven’t been posting here regularly, I have still been cooking and making pasta, exploring new ways to use local ingredients, dreaming up new recipes, digging deep into the past for time tested traditional recipes, and expanding my photograpahy to include video.

The first recipe, I would like to share, is pansoti with walnut sauce (pansoti con salsa di noci). Pansoti are a specialty of the Ligurian region of Italy and are traditionally stuffed with a combination of Prescinsuea cheese and local field greens, such as borage, dandelion and fresh herbs and then tossed in a creamy walnut sauce.

If you do not have access to field greens, feel free to substitute spinach or swiss chard or, better yet, a combination of both. This recipe also calls for Prescinsuea, which is a type of cheese commonly used in and around Genova. Since it is highly perishable, it is not easily found oustside the region, but using a combination of ricotta cheese and greek yogurt works as a substitute.

To begin, prepare the filling. Wash the greens, steam them lightly until they have softened. When cool to the touch, squeeze out excess water, and mince. Alternately, you can  use a blender of food processor.

Drizzle olive oil and/or butter to a large sauté pan. Then, add the greens, season with salt and cook until the mixture is fairly dry, about 5 minutes.

Transfer to a mixing bowl and add the rest of the ingredients. Mix well and set aside.

Next, prepare the pasta dough. Add the flour, egg and water together until the dough is homogeneous and allow to rest for about 30 minutes. 

Once the dough has rested, cut off an egg sized chunk and roll it out with a pasta machine until it is thin.

 

Then, cut the sheet into two inch squares, place a ball of filling in the center of each square.

Fold corner to corner, to form a triangle and then squeeze the tips together to form the pot belly. 

To make the salsa di noci, begin by preheating the oven to 320 degrees and toast the walnuts and pine nuts for about 10 minutes, or until they are warm and fragrant.

Place the bread in the milk and let it soak for a couple of minutes. 

Squeeze out the excess milk and add the bread to the mortar, along with the walnuts, pine nuts, garlic, salt. 

Mix until it forms a paste. 

Add milk, Parmiggiano-Reggiano, the Prescinsuea, marjoram and olive oil, and mix until well combined.

Cook the pansoti and dress with the walnut sauce and enjoy!

I would take a hand pie over a regular slice any day. Why, you might ask? Because the ratio of crust to filling is absolute perfection, not to mention they are easy to serve, and don’t even require utensils! These hand pies are at their best fresh from the oven, but you can also store them in an air tight container for a few days.

If you are familiar with any of my other recipes, you know I am a huge fan of adding liquor to my desserts! If this resonates with you, I recommend substituting the 3/4 cup of water for a 1/4 cup of brandy and 1/2 cup of water. The subtle flavor of brandy really takes this dessert to the next level.

To begin, make the filling. Put the water, sugar, cornstarch, lemon juice, and extract in a small saucepan over medium heat. Allow the mixture to simmer for 2-3 minutes, until it thickens. Add the cherries, stir the mixture and then set it aside to cool.

Next, make the pastry crust. Put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water down the feed tube, a little at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface, form it into a ball. Divide the dough in half, press each half into a disc and chill in the refrigerator for at least two hours.

Once the dough has chilled, preheat the oven to 375°F and line a baking sheet with parchment paper.

Then, place one of the discs of dough between two sheets of parchment paper and roll it out to about 1/8″ thickness. Use a 3″-4″ cutter to create the bottom of your pies and transfer them to the baking sheet.

Next, arrange the cherry mixture in an even layer on the bottom of the pie, maintaining a 1/2″ border around the perimeter. Do not overfill the pies or the filling will seep out as they bake. Set aside.

Then, remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″.

Using a pastry wheel, pizza wheel, or a sharp knife, cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle coarse sugar over the top.

Bake at 375°F for 20-25 minutes, or until the crust has turned golden.

Remove the pies from the oven and allow to cool slightly before serving.

Wondering what to do with all those vine ripened, summer tomatoes? Here’s a quick and easy way to make use of them. This simple tomato sauce makes a delicious light and fresh spaghetti pomodoro, or can be used as the base for an Amatriciana or vodka sauce. I also use it as a pizza sauce, incorporate it into cioppino and vegetable risotto, or tomato based soups and stews… the possibilities are endless, plus it freezes well, so you can keep it on hand to use throughout the year.

To begin, wash the tomatoes and remove the stems. Then, score the bottom with an X.

Fill a large bowl with ice water and set aside.

Bring a large pot of water to a boil. Lower the tomatoes into the water and allow them to boil until the skins begin to peel back slightly. This takes about a minute.

Then, remove the tomatoes from the water and place them in the ice bath to stop the cooking process. Allow the tomatoes to soak in the ice bath until the skins begin to shrivel. Then, remove them from the ice water and peel the skins off the tomatoes.

Next, heat a large skillet over medium heat. Add the peeled and halved garlic. Add the peeled tomatoes. Cover with a lid and allow to cook for at least an hour, mixing occasionally.

Remove the garlic.

Pass the tomato mixture through a fine mesh sieve or food mill to remove the seeds.

Return the sauce to the pan, adjust the heat to low, season with salt and add basil leaves.

At this point, the tomato sauce is ready to use. If you plan to freeze it, allow it to come to room temperature, and then transfer it to freezer safe containers.

It’s peach season and in order to honor this delicious stone fruit, I am sharing this classic pie recipe. While both of my grandmothers had an affinity for making pies, this recipe comes from my Nonna Silvia. When she was a recent Italian immigrant, she spent many years working at a restaurant called the Hickory Pit. While known as a barbeque joint, they were also known for their pies and pastries and she was in charge of making them. Growing up, I remember her making pies of all kinds– strawberry, peach, apricot, apple, pumpkin, cherry, berry– you name it, she made it!

This recipe is simple, allowing the fruit to take front and center. Depending on the sweetness of the peaches, you may choose to add a little more or less sugar. I encourage you to add half the sugar and then taste it before adding the rest.

To begin, put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water, down the feed tube, 1 Tbspn at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface and fold the dough in on itself until the flour is incorporated. Form it into a ball, divide the dough in half, pressing each half into a disc

Wrap up one disc and place it in the refrigerator to chill. Place the other disc in between two pieces of parchment paper. Using a rolling pin, roll from the center to the edge, flattening and turning the disc until it is 1 1/2″-2″ larger than the pie pan. When it is rolled to size, drape the dough over the rolling pin, remove the parchment paper and carefully press it into the bottom and up the sides of the pie dish, being careful not to stretch the dough. Trim the dough around the edge of the pan, cover it with plastic wrap and place in the refrigerator to chill for at least 2 hours, or up to 3 days.

Then, make the filling. I prefer to leave the skins on for added texture and because I like the more rustic feel, but if you prefer to peel them, place the peaches in boiling water for 2 minutes to blanch them, and then remove and peel the skins.

Next, put the sliced peaches in a large mixing bowl. Add the sugar, lemon juice and cornstarch and mix to combine.

Preheat the oven to 375°F.

Then, put the peach mixture on top of the crust, arranging the peaches in an even layer.

Remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″ or just thin enough to cover the top of the pie.

Cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle turbinado sugar over the top.

Put the pie on the middle rack of the oven and place a piece of aluminum foil over the top, loosely covering the pie.

Bake at 375°F for about 45 minutes. Then remove the tin foil and continue baking until the filling is bubbling and the crust has turned golden. Remove from the oven and allow to cool before serving.