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Italian Tourtière from Stefano Faita
Ingredients
  • 60 mL (¼ cup) olive oil
  • 1 garlic clove, chopped
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 225 g (½ lb.) ground pork
  • 225 g (½ lb.) ground veal
  • To taste, salt and pepper
  • 60 mL (¼ cup) tomato paste
  • 250 mL (1 cup) chicken broth
  • 1 pinch of nutmeg
  • 15 mL (1 tbsp.) brown sugar
  • 250 mL (1 cup) grated Fontina cheese
  • 1 ball commercial pastry dough, about 500 g (1 lb.)
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