TT National | Jim Lahey's Bird's-Nest Pie
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more about this recipe, see our related story, Dough Boy, in our National edition.
TT Tip: You can make the dough up to three days in advance. Wrap each dough ball in plastic wrap and refrigerate, then leave out at room temperature for two to three hours before using.
Jim Lahey's Bird's-Nest Pie
Yield: 4 balls of pizza dough and 1 bird's-nest pizza
Cook Time: 2 hours, plus 18 hours resting time
3¾ cups / 17½ ounces /500 grams all-purpose flour, plus extra for shaping
¼ teaspoon / 1 gram active dry yeast
2 teaspoons / 16 grams fine sea salt
1½ cups / 350 grams warm water
120 grams / 3 to 4 thick asparagus spears
1 ball of pizza dough, shaped and waiting on a floured peel
¼ cup / 15 grams finely grated Parmigiano-Reggiano cheese
¾ ounce / 20 grams Saint Nectaire cheese, cut into 6 chunks (substitute Tomme de Savoie or Tomme Crayeuse)
Freshly ground black pepper
4 quail eggs
Pinch of fine sea salt