Comments on: Mortadella, ricotta and olive pie: an Italo Anglo Pie http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/ The slightly eccentric eating, cooking and travel adventures of a Sydney girl who loves cakes, cooking, Nigella Lawson and eating. She eats, breathes and dreams food and indeed will never get cable TV as she'd quit working and watch the Food Channel all day long. Sat, 21 Nov 2009 06:04:14 +1100 http://wordpress.org/?v=2.8.4 hourly 1 By: Beau http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-44839 Beau Fri, 23 Oct 2009 02:15:37 +0000 http://www.notquitenigella.com/?p=9883#comment-44839 Beautiful! And boy will my Mortadella addicted hubby be happy! Thanks so much once again. Beautiful! And boy will my Mortadella addicted hubby be happy! Thanks so much once again.

]]> By: deniz http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-36771 deniz Wed, 05 Aug 2009 12:38:52 +0000 http://www.notquitenigella.com/?p=9883#comment-36771 the pie looks delicious..i want to cook but there is no chance to find Suet mix around the place I live. Is there anything I can use instead of it? the pie looks delicious..i want to cook but there is no chance to find Suet mix around the place I live. Is there anything I can use instead of it?

]]> By: taz http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20950 taz Tue, 10 Feb 2009 13:49:50 +0000 http://www.notquitenigella.com/?p=9883#comment-20950 ohhh try this!!! http://www.shootingtimes.co.uk/recipes/153877/Partridge_and_rabbit_steamed_suet_pudding.html real traditional british cooking - steamed suet pudding :D ohhh try this!!!

http://www.shootingtimes.co.uk/recipes/153877/Partridge_and_rabbit_steamed_suet_pudding.html

real traditional british cooking – steamed suet pudding :D

]]> By: Not Quite Nigella http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20854 Not Quite Nigella Mon, 09 Feb 2009 10:29:28 +0000 http://www.notquitenigella.com/?p=9883#comment-20854 Hi Madam Chow-Thankyou so much! :) My husband loved it! Hi Madam Chow-Thankyou so much! :) My husband loved it!

]]> By: Madam Chow http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20783 Madam Chow Sun, 08 Feb 2009 16:08:50 +0000 http://www.notquitenigella.com/?p=9883#comment-20783 This looks fabulous - I think my husband would love it! This looks fabulous – I think my husband would love it!

]]> By: Not Quite Nigella http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20767 Not Quite Nigella Sun, 08 Feb 2009 10:56:11 +0000 http://www.notquitenigella.com/?p=9883#comment-20767 Hi rich-Lucky you! :)Thanks it's not quite to the dizzy standards of a pork pie but for a picnic, it's pretty good. Yes there's a big sense of pride in producing a golden hued aromatic pie! :) Hi rich-Lucky you! :) Thanks it’s not quite to the dizzy standards of a pork pie but for a picnic, it’s pretty good. Yes there’s a big sense of pride in producing a golden hued aromatic pie! :)

]]> By: rich http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20762 rich Sun, 08 Feb 2009 10:28:19 +0000 http://www.notquitenigella.com/?p=9883#comment-20762 The British pork pie is a national institution, and I’m lucky that the best ones in the entire land are made by the butcher just around the corner. Of course, there is a certain amount of subjectivity in identifying the ‘best in the land’, and many will argue about my choice. They would clearly be wrong, though. Yours is excepted from this, as it was made in Oz. It looks terribly good, and I’ll give the recipe a whirl myself. Once you can make a good pie, you can accomplish anything. It’s a vital life skill. (whoops. typo in the url. Sorry) The British pork pie is a national institution, and I’m lucky that the best ones in the entire land are made by the butcher just around the corner. Of course, there is a certain amount of subjectivity in identifying the ‘best in the land’, and many will argue about my choice. They would clearly be wrong, though.

Yours is excepted from this, as it was made in Oz. It looks terribly good, and I’ll give the recipe a whirl myself.

Once you can make a good pie, you can accomplish anything. It’s a vital life skill.

(whoops. typo in the url. Sorry)

]]> By: Not Quite Nigella http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20758 Not Quite Nigella Sun, 08 Feb 2009 10:06:41 +0000 http://www.notquitenigella.com/?p=9883#comment-20758 Hi Chuck-Thankyou so much! :) Hi Chuck-Thankyou so much! :)

]]> By: Chuck http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20733 Chuck Sun, 08 Feb 2009 02:32:59 +0000 http://www.notquitenigella.com/?p=9883#comment-20733 OMG, that is just stunning. What a beautiful pie! OMG, that is just stunning. What a beautiful pie!

]]> By: Not Quite Nigella http://www.notquitenigella.com/2009/02/06/mortadella-ricotta-and-olive-pie-an-italo-anglo-pie/#comment-20720 Not Quite Nigella Sat, 07 Feb 2009 23:47:37 +0000 http://www.notquitenigella.com/?p=9883#comment-20720 Hi Christie-Yes what a pity! it would have been fun. Maybe when you get back :) Hi Heidi-Hehe I hear you, bacon fat at first sound sounds a bit unhealthy too but once or twice a year can't be too bad for you. Thanks! :) Hi Kathy-Yup the local Coles had it in a packet. You just add water :) Hi Jorden-Ah yes dumplings, good idea! I look forward to making some for the upcoming winter :D Hi Sophie-Mmm delicious, fresh sheep's ricotta! Thankyou so much! :) Hi snookydoodle-Me too, I'm a pie fiend :lol: Ahh ok, good to know! :) Hi shez-Oh yes I remember hearing about things like Toad in the Hole and Spotted Dick when I was a teenager and my friends and I would have a good chuckle at the names! I think Toad in the Hole is Yorkshire pudding with sausages or something like that :) Hi Angela-Aha! Yes Angela to the rescue, yes a friend cooked it for me once. It was rather delicious from memory :) Hi Julia-Oh no, you poor thing! :( We're having the polar opposite weather here! Hi Tina-I had it cold so it probably wasn't quite as amazing as it was warm but it was still very nice and quite sturdy which meant it was ideal for transporting :) Hi Sara-Yes they make it in a smaller box than here. It's very smoky indeed and definitely nice to have in the store cupboard :) Hi Johanna-yes indeed, I don't think I've ever seen vegetarian suet here! Maybe a health food store could import it for you? Hi cwhf-Thankyou so much! :) If you can't get suet I would just make a regular pastry (it would be nice with any pastry I think :) ) Hi Kevin-Thankyou so much! :) Hi Helen-Thanks! Yes all of those unusual ingredients (for us anyway) are so fun to cook with. Hi Sara-Thanks so much! :D Hi Marc-Thankyou! I loved smoked items and the salt is a very easy way to impart the flavour :) Hi elra-Thanks! Ahh ok, what a shame but I think this would be really nice made with regular pastry too :) Hi Y-That might give me PTSD of suet too! Perhaps because I didn't use fresh suet but the mouthfeel of the pastry was quite similar to regular pastry. Hi Rachel-Ah good to know! As you can see this is my first time with suet. Lard, now that's another scary health wise ingredient :lol: Hi pigpigscorner-Thankyou so much! :) Hi Ffichiban-Thanks! Pastry just isn't as good unless it's golden. I'm a total ricotta addict too :lol: Hi Su-yin-Ahh was it like a Chicago pizza? I loved those when I was in Chicago and yes they're quite deep pie like. The smoked Maldon is really good! I wouldn't use it all the time but it's nice if you want to give a dish a smoky air to it :) Oooh thankyou for the recipe tip, sounds great and I adore broccoli! Hi Angela-Yes I'm all for making as many versions with different pastries :lol: I remember that pie, it's in the cutest tin ever! I'd love one of those tins but have never seen one here :( Hi grace-It is packed with ricotta indeed! Haha yes that's true, pie for both courses is not a bad thing at all. Hi Rosa-Thankyou so much! :) Hi Soma-Thanks so much :) I really wanted to show what it looked like in the middle. Hi Christie-Yes what a pity! it would have been fun. Maybe when you get back :)

Hi Heidi-Hehe I hear you, bacon fat at first sound sounds a bit unhealthy too but once or twice a year can’t be too bad for you. Thanks! :)

Hi Kathy-Yup the local Coles had it in a packet. You just add water :)

Hi Jorden-Ah yes dumplings, good idea! I look forward to making some for the upcoming winter :D

Hi Sophie-Mmm delicious, fresh sheep’s ricotta! Thankyou so much! :)

Hi snookydoodle-Me too, I’m a pie fiend :lol: Ahh ok, good to know! :)

Hi shez-Oh yes I remember hearing about things like Toad in the Hole and Spotted Dick when I was a teenager and my friends and I would have a good chuckle at the names! I think Toad in the Hole is Yorkshire pudding with sausages or something like that :)

Hi Angela-Aha! Yes Angela to the rescue, yes a friend cooked it for me once. It was rather delicious from memory :)

Hi Julia-Oh no, you poor thing! :( We’re having the polar opposite weather here!

Hi Tina-I had it cold so it probably wasn’t quite as amazing as it was warm but it was still very nice and quite sturdy which meant it was ideal for transporting :)

Hi Sara-Yes they make it in a smaller box than here. It’s very smoky indeed and definitely nice to have in the store cupboard :)

Hi Johanna-yes indeed, I don’t think I’ve ever seen vegetarian suet here! Maybe a health food store could import it for you?

Hi cwhf-Thankyou so much! :) If you can’t get suet I would just make a regular pastry (it would be nice with any pastry I think :) )

Hi Kevin-Thankyou so much! :)

Hi Helen-Thanks! Yes all of those unusual ingredients (for us anyway) are so fun to cook with.

Hi Sara-Thanks so much! :D

Hi Marc-Thankyou! I loved smoked items and the salt is a very easy way to impart the flavour :)

Hi elra-Thanks! Ahh ok, what a shame but I think this would be really nice made with regular pastry too :)

Hi Y-That might give me PTSD of suet too! Perhaps because I didn’t use fresh suet but the mouthfeel of the pastry was quite similar to regular pastry.

Hi Rachel-Ah good to know! As you can see this is my first time with suet. Lard, now that’s another scary health wise ingredient :lol:

Hi pigpigscorner-Thankyou so much! :)

Hi Ffichiban-Thanks! Pastry just isn’t as good unless it’s golden. I’m a total ricotta addict too :lol:

Hi Su-yin-Ahh was it like a Chicago pizza? I loved those when I was in Chicago and yes they’re quite deep pie like. The smoked Maldon is really good! I wouldn’t use it all the time but it’s nice if you want to give a dish a smoky air to it :) Oooh thankyou for the recipe tip, sounds great and I adore broccoli!

Hi Angela-Yes I’m all for making as many versions with different pastries :lol: I remember that pie, it’s in the cutest tin ever! I’d love one of those tins but have never seen one here :(

Hi grace-It is packed with ricotta indeed! Haha yes that’s true, pie for both courses is not a bad thing at all.

Hi Rosa-Thankyou so much! :)

Hi Soma-Thanks so much :) I really wanted to show what it looked like in the middle.

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