When they called us, Cuoche in Vacanza, to cook for a Birthday Party in Tuscany, we were trilled to satisfy our guests with a fish based 6 courses tuscan menu: 3 starters, 1 typical first course, 1 main course and 1 dessert.
A Birthday Party in Tuscany, 60 years to celebrate, 15 people from Norway (family and friends) ready to feast.
The private dinner was in directly at their holiday home in Terricciola countryside. A beautiful villa (as many that you can find overthere) surrounded by vineyards and olive trees.
We’re mad for fresh pasta, that’s what we thought as first course, but when I saw some beautiful spider crabs on the fisherman desk in Viareggio, I immediately realized that we had to prepare one of my fav soup: spider crab (granseola in Italian) pot pie covered with a pizza dough crust. It’s one of my battle horses and it was one of the dishes that I prepared for the exam as Professional Chef to the Chef Academy in Florence.
Moreover you can’t find spider crabs every day and I thought that a Birthday party in Tuscany was a special occasion to let our guests taste this typical soup from the South of this region (from where I come).
My Granny cooked this dish not just like a pot pie, but just a soup, leaving some crispy bread a part, to deep in.
A few years ago I knew a chef from San Francisco who tasted my dish and was delighted; he suggested me to put the soup in a baking cup and cover it with puff pastry or other. I tried puff pastry but it was too “fat” on my opinion, so I tried the pizza dough (it has just some extra virgin olive oil as fat) and it turned out amazing, right what I was looking for.
This spider crab pot pie is not in our Cooking Classes Menu because of its different steps to respect; it’s anyway in our Private Dinners in Tuscany Menu, but you know, spider crab it’s expensive and usually we prepare it just in special occasions: a wedding dinner, a bachelorette party… a birthday party in Tuscany.
No problem if you have not fresh crab, you can use the canned one;
I assure you that is a delicious dish as well. Just be sure that your bique is very good, cause the taste of the dish depend in large part from this.
Here’s the recipe of this fantastic and tasteful dish, incredibly loved from children too (my daughters often ask for it).
And you? I guess if there’s a pot pie similar to this in America, North Europe or anywhere else in the world.
Please comment below, I’m so curious to know different “ways” to cook and to publish some new recipes from all over the world.
- 1L. bisque (Prawns and spider crab)
- 300 g (11 oz) chopped crab pulp
- 1 large potato
- 2 zucchini
- 1 clove of garlic
- 1 bunch of parsley
- 1 large ripe tomato
- 4 tablespoons extra virgin olive oil
- 500g pizza dough
- salt to taste
- freshly ground black pepper to taste
- ½ cup dry white wine
- Peel the potatoes and tomatoes and cut into small dices.
- Peel the zucchini, wash them and cut in julienne.
- Finely chop the garlic with parsley, stripped of stems.
- On the bottom of a saucepan pour oil and make you flavor the vegetables, then
- pour the white wine and let evaporate.
- Dilute all with the prawns and crab bisque, add salt and bring
- Cook for about 20 minutes.
- Incorporate the pulp of crab into pieces and cook for another 10 minutes.
- Pour the soup into 4 baking soup-casseroles.
- Sprinkle with remaining parsley.
- Roll out the pizza dough and cut out 4 circles with a diameter of about 1cm more
- than the opening of cocotte.
- Cut 4 long pasta strips long as the contour of the baking cup; this is to close better the edges of the circles.
- Coat each opening of the cocotte with a circle of dough, making it well adhere to the edges.
- Put the strips of dough over the edges of this "pasta-lid" and close crossing the two ends.
- Bake at 220 ° C for about 15 minutes.
Be instead sure to have a very good bisque: the taste of this dish depend in large part by this.