Pie of the week: Pork & Fermented Shitake Pie by Federico Zanellato of LuMi Dining
This weeks pie is from the extraordinary Federico Zanellato of the two hatted LuMi Dining in Sydney's suburb of Pyrmont. Federico was awarded The Good Food Guide's Chef of the Year in 2017.
Federico is responsible for some of the most innovative and original food on the Sydney dining scene. A distinctly Japanese aesthetic applied to his native Italian cuisine.
We have been lucky enough to secure limited numbers of his Pork & Fermented Shitake Mushroom pie. Pork Neck has been minced and mixed with celery, carrot, garlic, onion & fermented Shitake mushrooms. This mix is then hand shaped and wrapped in Whole Grain unbleached flour made using the incredible Corman Butter (revered by pastry chefs).
These are individual pie portions approx. 150-160 grams. Each pie will feed 1 person.
The pie has been blast chilled to ensure freshness. Allow the pie to come to room temperature prior to cooking. Pre-heat your oven to 200 degrees celsius (fan forced). Place pie on a tray in the middle of your oven and bake for 30 minutes.
If you do not have access to a fan forced oven bake for 40 minutes.
Allow your pie to rest for a few minutes before serving.