- Nonstick cooking spray
- 1 ½ cups all-purpose flour, plus more for rolling
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 1/2 lb ROMA Chorizo, casing removed
- 5 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 ½ cups grated Emmenthal cheese (about 6 ounces)
- 1 cup diced boiled potato
- Spray a 9-inch glass pie dish with nonstick cooking spray.
Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tablespoons cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer it to a floured surface. Roll the dough out to form a 12-inch round. Transfer the dough to the prepared pie dish.
- Crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
- Preheat the oven to 425°F.
- Line the crust with foil and fill it with pie weights or uncooked dried beans. Bake for 15 minutes. Then remove the foil and beans and continue to bake for 5 minutes, or until the crust is golden brown. Let the crust cool completely. (The crust can be made 1 day ahead. Cover and store at room temperature.) Leave the oven on.
- Cook the chorizo in a dry medium-size heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel–lined plate.
- Whisk the eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour the mixture into the cooled crust. Bake for 35 minutes, or until the filling is puffed and a knife inserted into the center comes out clean.
- Serve hot or at room temperature, cut into wedges.
- 2 broiler-fryers, cut up (6 lbs.)
- 3/4 c. olive oil
- 2 lb. ROMA Mild Italian sausages
- 2 lg. onion, sliced
- 1 clove garlic, minced
- 3 red & 3 green peppers, sliced
- 3 lg. tomatoes, chopped
- 1/2 c. dry red wine
- Salt to taste
- 1 tsp. basil, crumbled
- 1/4 tsp. freshly ground pepper
- Wipe chicken with damp paper towel; remove excess fat. Rub chicken with part of the oil. Let stand at room temperature.
- Build a medium-hot fire or set electric or gas grills to medium-high. Use drip pans to avoid flair up.
- Grill chicken pieces 6 inches from heat turning often for 20 minutes or until beginning to brown.
- Prick Italian sausages all over; grill, turning often for 15 minutes.
- Meanwhile, heat remaining oil in a large metal skillet with flameproof handle on the grill; saute onion and garlic until soft; push to one side; add pepper rings and saute 2 minutes; remove and reserve. Add tomatoes, wine, salt, basil and pepper; heat to bubbling.
- Add chicken pieces and sausages to skillet; spoon sauce over cook, stirring often, 20 minutes, or until chicken is tender when pierced with a fork. Spoon into heated platter. Top with sautéed peppers. Serves 8.