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Basque Pork And Green Pepper Pie basque, beans, pies, pork, spanish 1 lb lean pork roast (cut into 1/8 inch by 3inch strips) 1/2 teaspoon dried oregano 1/4 teaspoon crumbled saffron threads 1/4 cup minced italian parsley 2 cloves garlic, minced 1/2 cup spanish olive oil 2 onions sliced 3 green bellpeppers, peeled, 1 seeded, and cut into 1/2 1 inch strips 1/4 cup dry white wine 1 pastry for 9 inch, 2 crust 1 pie In bowl, toss pork with oregano, saffron, parsley, garlic, and 1/4 cup olive oil. Cover bowl and let pork marinade overnight, turning occasionally. Heat 1/4 cup olive in Dutch oven or heavy skillet until light haze forms. Add onions and green pepper and saute a couple of minutes. Reduce heat to moderate,cover and cook 15 minutes. Remove vegetables from skillet.Add pork and marinade, and cook over high heat, stirring, 1 minute. Add wine and cook 1 to 2 minutes longer.Remove from heat, add onions and peppers.Season to taste with salt and pepper. When cool, spoon into uncooked pie shell, adjust top crust and crimp edges. Bake in preheated F 400 oven for 10 minutes. Reduce heat to F 350 and bake 45 to 50 minutes longer. Cut into wedges when partially cool and serve warm. From: Inge Fronda Date: 17 Oct 96 International Cooking Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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