Subj : Today in History - 1964 To : All From : Dave Drum Date : Mon Feb 27 2023 06:07:00 27 February 1964 - ITALY REQUESTS HELP TO KEEP PISA'S TOWER FROM TOPPLING: A cathedral's 791-year-old bell tower in the Italian city of Pisa, always a little askew, is now in real danger of collapsing completely. Italy puts out a call for a straight solution. The tower began to lean during construction in the 12th century, due to soft ground which could not properly support the structure's weight. It worsened through the completion of construction in the 14th century. By 1990, the tilt had reached 5.5 degrees. The structure was stabilized by remedial work between 1993 and 2001, which reduced the tilt to 3.97 degrees MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pisa Pizza Rustica Categories: Pastry, Pork, Greens, Cheese, Vegetables Yield: 7 servings 2 tb Olive oil 8 oz Hot Italian sausage 1 ts Minced garlic 24 oz (2 bn) fresh spinach; - stemmed, coarse chopped +=OR=+ 10 oz Box frozen cut-leaf spinach; - thawed, drained 15 oz Whole milk ricotta 12 oz Shredded mozzarella cheese 1/3 c + 2 tb fresh grated Parmesan 4 oz Thin sliced prosciutto; - coarse chopped 4 lg Egg yolks; beaten to blend Pastry Dough: recipe follows 1 lg Egg; beaten to blend Recipe courtesy of Giada De Laurentiis Position the rack on the bottom of the oven, and set the oven @ 375ºF/190ºC. Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool. Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible. Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine. Roll out larger piece of dough on a lightly floured work surface to a 17" round. Transfer the dough to a 9" springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12" round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour. Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve. Yield: 6 to 8 servings RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pastry Dough for Pisa Pizza Categories: Pastry Yield: 2 crusts 3 1/2 c A-P flour 3/4 c Cold unsalted butter; in - pieces 1/4 c Cold vegetable shortening; - in pieces 1 ts Salt 3 lg Eggs; beaten to blend 2 tn (4 tb) ice water Recipe courtesy of Giada De Laurentiis Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes. Yield: 2 dough pieces (enough for 1 Pizza Rustica) RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Meat Fact #9: fatty sausages are actually healthier then crystal meth --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .