Chile Skewers Recipe

Directions

In a medium stockpot combine egg yolks, olive oil, wine and salt. Stir until just blended. Do not mix.

Pour egg mixture over covered beef and cook until thoroughly browned. Remove from heat and stir in flour or cornmeal. Spoon into a shallow dish, let rest 30 to 60 minutes.

In a separate shallow dish or bowl, mix egg yolks, wheat flour, salt and flour. Spread filling over meat, stirring until heated through.

To make pastry- level farthing: stir together 2 egg yolks with olive oil, 2 tbsp lemon juice, 1/4 cup wheat flour, 1/4 cup common salt and the melted butter in a nonstick blender or food processor.

Pinch off small pieces of dough and arrange them 1 1/2 inches apart on prepared baking sheet. Dry and fluff dough.

In a small bowl, beat egg whites until soft peaks form. Line each layer with an egg white. Spoon 6 egg whites over pastry-lined layer; turn sheets. Spread sauce evenly over dough, covering completely. Refrigerate 6 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C) and grease 8 heavy baking sheets.

Bake 18 inch pizza in the preheated oven for 32 minutes, or until lightly browned. Cool before slicing.